Typhoon Day Home Cooking: Spiced Grilled Chicken Tenders & Chicken Cartilage & Vegetables

Name: Typhoon Day Home Cooking: Spiced Grilled Chicken Tenders & Chicken Cartilage & Vegetables
Total time: 1500 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 1 box (about 300 grams) chicken tenders; 1 box (about 350 grams) chicken cartilage; 1 tablespoon spiced pepper salt (for marinating); 1 tablespoon honey (for marinating); 1 green bell pepper, chopped; 1 small handful of green beans; 10 small colorful peppers; 1 lemon, cut into 6 slices

Justina賈斯汀娜 @Justina_7076645

台灣, 新北市

Last week's unexpected typhoon caused significant damage in southern Taiwan. The day before the typhoon was still a workday, and I had a feeling we might get a day off due to the storm. I hurriedly left work early and, after a long traffic jam, finally reached the supermarket near home. There were only less popular meats like chicken cartilage and chicken tenders left. The next day, with the typhoon raging outside, it was impossible to go out. So, I decided to use up the remaining vegetables in the fridge. I marinated the chicken tenders and cartilage with spiced pepper salt, then air-fried them with the vegetables. Once done, it felt like a cozy home izakaya. Squeeze some fresh lemon juice on top for a refreshing and satisfying meal.

Justina賈斯汀娜 @Justina_7076645

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Ingredients

25 minutes

Serves 3 servings

1 box(about 300 grams) chicken tenders
1 box(about 350 grams) chicken cartilage
1 tablespoonspiced pepper salt (for marinating)
1 tablespoonhoney (for marinating)
1green bell pepper, chopped
1small handful of green beans
10small colorful peppers
1lemon, cut into 6 slices

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Steps

25 minutes

1

First, marinate the chicken tenders and cartilage with 1 tablespoon each of spiced pepper salt and honey. Then, prepare the remaining vegetables: break the green beans into 1-2 inch pieces, deseed and chop the green bell pepper, cut the lemon into 6 slices, and wash and dry the colorful peppers.
2

Place the vegetables on the lower rack of the oven. Arrange the marinated chicken tenders and cartilage on top, and lightly spray them with oil to prevent drying out. I used store-bought avocado oil spray, which, although a bit pricey, has a high smoke point and is healthier.
3

Next, place everything in the air fryer oven. Since my air fryer oven has two layers, I swap the layers halfway through cooking. I used the skewer mode at about 390°F (200°C) for 25 minutes. When swapping, I also rearrange the meat to ensure even cooking, avoiding any undercooked pieces. Once done, take everything out. Enjoy this meal with chicken, cartilage, and vegetables. If you have some cold beer at home, it makes for a perfect home izakaya experience during a typhoon day.