Ingredients
Method
- Trim excess fat from chicken breasts and weigh each to 4-5 ounces. Slice larger breasts in half lengthwise. Mix all spices in a small bowl, then rub half of the mixture over the chicken, reserving the rest.
- Wrap each chicken piece with two slices of thin-cut bacon, overlapping slightly. Secure bacon ends underneath the chicken or with toothpicks.
- Combine maple syrup with the reserved spices. Brush or spread this mixture evenly over the bacon-wrapped chicken.
- Place chicken in the air fryer basket and cook at 3750F for 18-20 minutes, or until an internal temperature of 1600F is reached, allowing for carryover cooking to 1650F.
Notes
- For the juiciest chicken, ensure your chicken breasts are roughly the same thickness. If they're very thick, slice them horizontally to create thinner cutlets. This helps them cook evenly with the bacon. - Always cook chicken to an internal temperature of 165°F (74°C) as measured by a meat thermometer. Pulling it a few degrees early allows for carryover cooking. - Store leftover cooked chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the air fryer at 300°F (150°C) for 5-7 minutes to maintain crispness.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
