Easy Chicken Barbecue: Air Fryer vs. Non-Stick Pan

Get ready to tantalize your taste buds with this mouthwatering Chicken Barbecue recipe! Whether you're using an air fryer or a non-stick pan, this recipe delivers tender, juicy chicken infused with a perfect blend of savory and tangy flavors. Marinated overnight in a delightful mix of garlic, soy sauce, kalamansi juice, and more, each bite is bursting with deliciousness. Plus, I'll share some helpful tips for cooking in both methods to ensure your barbecue chicken turns out perfectly every time. Stay tuned for the full cooking demonstration on my TH-cam channel and prepare to elevate your barbecue game to the next level!
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Chicken Barbecue cooked in two versions: in Air Fryer or Non-stick pan
Ingredients:
⦁ 1.5 kilograms chicken, cut into serving pieces
⦁ 8 cloves garlic, minced
⦁ Sprite mismo 290ml
⦁ 3 tablespoons kalamansi juice
⦁ 3 tablespoons soy sauce (toyo)
⦁ 2 tablespoons oyster sauce
⦁ 4 tablespoons ketchup
⦁ 1 teaspoon ground black pepper (adjust to taste)
⦁ 1 teaspoon paprika powder
⦁ 1 tablespoon brown sugar
⦁ 1 piece red chili, chopped (optional)
⦁ Other seasonings (MSG, Magic Sarap, or preferred seasonings)
⦁ Butter or oil for cooking in the non-stick pan
For Brushing:
⦁ Ketchup
⦁ Reserved marinade sauce
Instructions:
Marinating the Chicken:
⦁ In a large bowl, combine minced garlic, kalamansi juice, soy sauce, oyster sauce, ketchup, ground black pepper, paprika, brown sugar, red chili (if using), and any other preferred seasonings.
⦁ Add the chicken pieces to the marinade and pour in enough Sprite to cover the chicken. Mix well to ensure all pieces are coated.
⦁ Marinate the chicken in the refrigerator overnight or for at least 1 hour for best flavor.
Cooking in Air Fryer:
⦁ Place the marinated chicken pieces in the air fryer basket, leaving space between each piece for proper air circulation.
⦁ Cook the chicken in the air fryer for 12 minutes. After 12 minutes, flip the chicken pieces over and cook for an additional 13 minutes or until fully cooked and golden brown.
⦁ While cooking, prepare the brushing sauce by combining ketchup with some reserved marinade sauce.
⦁ Once cooked, brush the chicken with the ketchup marinade sauce.
Cooking in Non-Stick Pan (Kawali):
⦁ Heat 1 tablespoon of butter or oil in a non-stick pan over medium heat.
⦁ Place the marinated chicken pieces in the pan, ensuring they are not overcrowded.
⦁ Pour some of the marinade sauce over the chicken.
⦁ Cook the chicken, flipping occasionally, until they are fully cooked and achieve the desired color. This should take about the same time as cooking in the air fryer, approximately 25 minutes.
⦁ Once cooked, brush the chicken with the ketchup marinade sauce.
Final Verdict:
⦁ Chicken cooked in the air fryer tends to be juicier and doesn't require flipping compared to cooking in a non-stick pan.
⦁ Cooking in the air fryer can save time.
⦁ Both methods yield tasty results.
Note:For better flavor, it's recommended to marinate the chicken overnight or for at least 24 hours. However, you can start cooking after marinating for at least 1 hour.
The best part of the chicken to use for barbecue is typically the chicken thighs or chicken drumsticks. These cuts are flavorful and juicy, and they hold up well to grilling without drying out. Additionally, they have enough fat to keep them moist during the cooking process, resulting in tender and succulent barbecue chicken. You can also use chicken breast if you prefer white meat, but be sure not to overcook it to prevent it from becoming dry.

[@dsgfdaphnesabreenagamingfu1106]

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[@KABAHOGTVexperience]

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[@dolliecapulla]

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