You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic granules
1 tsp onion granules, 1 tsp sea salt, ½ tsp black pepper
Sweet Bourbon-Style Glaze
4 tbsp BBQ sauce, 2 tbsp apple juice, 1 tbsp maple syrup
1 tbsp brown sugar, 1 tbsp Worcestershire sauce
1 tsp Dijon mustard, 2 garlic cloves, finely grated, ½ tsp smoked paprika
For the Tray
1 red pepper, sliced, 1 small red onion, sliced
250g cooked long-grain rice
To Finish
Spring onions, sliced
Sesame seeds
Optional but Dangerous
Crispy bacon pieces
Pickled jalapeños
Buttered sweetcorn
Garlic bread
Extra BBQ drizzle
Method
Preheat your air fryer to 200°C.
Toss the chicken with the olive oil, smoked paprika, garlic granules, onion granules, salt and black pepper.
Place the chicken into the air fryer basket and cook for 8 minutes.
Add the sliced pepper and onion, then continue cooking for 6–8 minutes, shaking halfway through, until the chicken is cooked through and lightly browned.
Meanwhile, whisk together the BBQ sauce, apple juice, maple syrup, brown sugar, Worcestershire sauce, Dijon mustard, grated garlic and smoked paprika.
Transfer the cooked chicken and vegetables to a large bowl.
Pour over the warm glaze and toss until every piece is coated.
Return everything to the air fryer for 3–4 minutes at 190°C, allowing the glaze to become thick, sticky and beautifully caramelised.
Serve over hot rice.
Finish with sliced spring onions and sesame seeds.