 |  |
This is really just the same recipe as they have on their website, but I changed a few things. Here is what I used for the marinade (links are for reference, but you may find these cheaper at Walmart):
I packet of Hidden Valley Ranch Seasoning Mix or about 2 Tablespoons
1 lb (or probably up to 2lbs) of cubed chicken breast
1 teaspoon Dijon Mustard (Maille is the best I have tried)
1 packet of HerbOx Sodium Free Chicken Bullion
1/8 cup lemon juice (edited 6/3/2022)
I first prep the chicken by partly freezing it and then when it is almost frozen, I poke a bunch of holes in the chicken breasts with a fork and then cut it into cubes (usually do this without removing it from the package, just peeling the top plastic off).
Next I mix the marinade and pour it over the cubed chicken, and mix it all together. The marinade is pretty thick which is intentional (so it can stick to the chicken better while cooking. Once mixed, the chicken can marinate in the fridge for 4-6 hours (or probably more if you have the time).
Finally, I skewer them up with some onion and bell peppers. The veggies can be sprayed with oil or coated with Italian dressing, which will keep them from getting too dried out, but it's not a deal breaker if that is skipped. Then I just air fry 'em at 375°F for about 12m, and I check them around 6m in, to turn them. If they look like they are not getting a bit of crispiness I will bump the temp up for the last 4-5 minutes to 415°F. They are done when they reach an internal temp of 165°F. Depending on the size of the chicken cubes, cooking time may be longer.
Something to keep in mind with Hidden Valley Ranch though, is that it has MSG. So if you are sensitive to that, there may be other ranch dressing mixes that will work just as well (though honestly, MSG is pretty hard to beat for flavor).
You may have noticed those things with tails in the upper right pic, yep you got me, those are not chicken. The recipe for the Shrimp Skewers is so simple I almost hesitate to call it a "recipe", but they are still darn good. All I did was take some shelled (tail on) jumbo shrimp (uncooked of course), put them on skewers and sprinkle them with some lemon juice, and gave them a good dusting of Magic Shrimp Seasoning, and let them sit in the fridge for 10-15 min. Before they went in the air fryer, I sprayed them with olive oil, and then cooked em up in the air fryer for about 6 to 9 minutes at 420°F until they are fully cooked.
The rice is just Zatarains Yellow Rice which is my preferred lazy side dish when I'm too tired to make something else.
I packet of Hidden Valley Ranch Seasoning Mix or about 2 Tablespoons
1 lb (or probably up to 2lbs) of cubed chicken breast
1 teaspoon Dijon Mustard (Maille is the best I have tried)
1 packet of HerbOx Sodium Free Chicken Bullion
1/8 cup lemon juice (edited 6/3/2022)
I first prep the chicken by partly freezing it and then when it is almost frozen, I poke a bunch of holes in the chicken breasts with a fork and then cut it into cubes (usually do this without removing it from the package, just peeling the top plastic off).
Next I mix the marinade and pour it over the cubed chicken, and mix it all together. The marinade is pretty thick which is intentional (so it can stick to the chicken better while cooking. Once mixed, the chicken can marinate in the fridge for 4-6 hours (or probably more if you have the time).
Finally, I skewer them up with some onion and bell peppers. The veggies can be sprayed with oil or coated with Italian dressing, which will keep them from getting too dried out, but it's not a deal breaker if that is skipped. Then I just air fry 'em at 375°F for about 12m, and I check them around 6m in, to turn them. If they look like they are not getting a bit of crispiness I will bump the temp up for the last 4-5 minutes to 415°F. They are done when they reach an internal temp of 165°F. Depending on the size of the chicken cubes, cooking time may be longer.
Something to keep in mind with Hidden Valley Ranch though, is that it has MSG. So if you are sensitive to that, there may be other ranch dressing mixes that will work just as well (though honestly, MSG is pretty hard to beat for flavor).
You may have noticed those things with tails in the upper right pic, yep you got me, those are not chicken. The recipe for the Shrimp Skewers is so simple I almost hesitate to call it a "recipe", but they are still darn good. All I did was take some shelled (tail on) jumbo shrimp (uncooked of course), put them on skewers and sprinkle them with some lemon juice, and gave them a good dusting of Magic Shrimp Seasoning, and let them sit in the fridge for 10-15 min. Before they went in the air fryer, I sprayed them with olive oil, and then cooked em up in the air fryer for about 6 to 9 minutes at 420°F until they are fully cooked.
The rice is just Zatarains Yellow Rice which is my preferred lazy side dish when I'm too tired to make something else.
RSS Feed
