【 Baked Chicken Thighs】
MaomaoMom
I used organic chicken thighs, very easy and tasty dish.
Prepare time: 10 minutes
Cook time: 15 minutes
Level: Low
Serves: 8 servings
Ingredients:
1) 900g boneless skinless chicken thighs;
2) 1.5tbsp fresh minced garlic, 2 tsp monk fruit sugar, Lee Kum Kee chill bean sauce, 1.5 tbsp Lee Kum Kee oyster sauce, 1/2 tsp sesame oil;
3) Others: 1 large piece parchment paper.
Directions:
1: Add all ingredients of Ingredient 2) in a plastic bag, mix well (Picture 1). Rinse chicken thighs with water, drain and pat dry. Put chicken thighs inside the bag, seal the bag (Picture 2) and store in a fridge overnight.
2: Arrange chicken pieces on the parchment paper (Picture 3).
3: Plugin the 【AirGo】cooker, use “Function” to select the “Air Fryer” program, set temperature to 420F and time to 15min. press “start” to initiate the program. After preheat, open the lid, and place chicken pieces along with the parchment paper inside the pan (Picture 4), close the lid and let the program continue (Picture 5).
4: When the program ends, open the lid (Picture 6), and transfer them to a serving plate and serve warm.
You can definitely see your skills within the paintings you write. The sector hopes for more passionate writers such as you who aren’t afraid to say how they believe. All the time follow your heart. “In America, through pressure of conformity, there is freedom of choice, but nothing to choose from.” by Peter Ustinov.
It’s really a cool and helpful piece of info. I am happy that you simply shared this helpful information with us. Please keep us up to date like this. Thanks for sharing.
Yay google is my king aided me to find this outstanding website ! .
I have been browsing on-line more than three hours these days, yet I never found any interesting article like yours. It’s lovely worth enough for me. Personally, if all webmasters and bloggers made good content material as you probably did, the net can be much more helpful than ever before. “I thank God for my handicaps, for through them, I have found myself, my work and my God.” by Hellen Keller.