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Marinated Lemon & Garlic Chicken Thighs with Courgette & Tomatoes

Ninja Kitchen
Recipe by Ninja Kitchen

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  • Prep 10 mins
  • Marinade 3 hours
  • Cook 18 mins
  • Total 3h 28 mins
  • Easy
  • Serves 1

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  • 2 Tbsp tablespoons olive oil, divided
  • Zest of one lemon, divided
  • 1 small garlic clove, peeled, minced
  • 1 ½ Tsp Dijon mustard
  • 2 boneless, skinless chicken thighs (approx. 80-90g each)
  • Sea salt and ground black pepper, as desired
  • ½ small courgette (approx. 120g), cut in ½ lengthways and in 4cm pieces
  • 6 cherry tomatoes
  • Lemon wedges, to serve
  • Fresh parsley, chopped, to serve
  • Step 1

    Insert Crisper Plate in Small Container and spray liberally with oil. In a small bowl combine 1 ½ tablespoons olive oil, ¾ of lemon zest, garlic, Dijon mustard, chicken thighs, salt and pepper. Mix well then transfer to Crisper Plate.

  • Step 2

    In a small bowl toss the courgette and tomatoes with remaining olive oil, lemon zest and season with salt and pepper. Transfer to Crisper Plate. Place a cover on container and leave in the fridge for at least 3 hours or overnight.

  • Step 3

    Attach CRISPi PowerPod to container, set to AIR FRY, set time to 18 minutes and press START to begin cooking.

  • Step 4

    When 5 minutes is displayed, remove PowerPod, flip chicken thighs and toss vegetables. Return PowerPod to container and press  START to resume cooking.

  • Step 5

    When cooking is complete, ensure chicken reaches an internal temperature of 75°C by using an external thermometer. Remove chicken thighs, courgette and tomatoes to a plate and pour over any remaining juice at the bottom of the container. Serve with lemon wedges and chopped parsley.