American
Smoky Lime Air-Fryer Chicken Breasts
Smoked paprika, cumin, garlic, and lime zest form a quick dry rub on evenly thick chicken breasts that brown efficiently in circulating air without drying out.
4 servings · 10 minutes prep · 30 minutes cook
Ingredients
Chicken
- 4 boneless, skinless chicken breasts, 5 to 6 ounces each
- 1 1/2 tablespoons avocado oil
Smoky Lime Rub
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon light brown sugar
- 1 1/4 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons finely grated lime zest
- 1 tablespoon fresh lime juice
Directions
Preheat and Season
- Preheat the air fryer to 375°F (190°C) for 5 minutes, or follow the appliance instructions. Pound the thick lobes of the chicken breasts to an even 3/4 inch (2 cm) and pat dry.
- Mix the smoked paprika, cumin, granulated garlic, brown sugar, salt, black pepper, and lime zest. Rub the chicken with the avocado oil, then coat evenly with the spice mixture.
Air-Fry the Chicken
- Arrange the breasts in one uncrowded layer. Air-fry for 6 minutes, turn, then cook for 5 minutes before checking doneness. One batch takes about 16 to 20 minutes including preheating and any needed doneness increments. If the basket cannot hold all four breasts without crowding, cook two complete batches and allow about 27 to 35 minutes total cook time.
- Check each breast by inserting an instant-read thermometer sideways into the thickest center. Continue in 1 to 2 minute increments until every piece reaches 165°F (74°C); appliance power and breast thickness will change the total time.
Rest and Brighten
- Rest uncovered for 5 minutes. Drizzle with the lime juice, slice across the grain if desired, and serve while the spice crust is aromatic.
