Instructions
Trim any visible fat and undesirable parts from the chicken breasts. If they aren’t close to the same thickness, I would also slice off some of the underneath part so they are equally thick. (You can freeze those scraps to make homemade chicken stock if you like.)
Cut short shallow slits crosswise going down each chicken breasts. I make the slits about 1/2 inch apart.
Mix together olive oil, lemon juice, garlic powder, Spike Seasoning, dried basil, dried oregano, onion powder, dried sage, and some fresh ground black pepper to make the marinade.
Put prepared chicken breasts into a large Ziploc bag or a plastic container with a snap-tight lid.
Pour in the marinade, seal the bag or container, turn over a few times to get the chicken full coated with marinade, and marinate chicken in the fridge all day. (If you can’t marinate all day, try to do it for at least 4-6 hours. Longer marinating times for 10 or 12 hours won’t hurt a bit.)
When you’re ready to cook, drain the chicken and discard the marinade.
Put marinated chicken breasts into the air fryer basket and let them come to room temperature.
Preheat Air Fryer to 400F/204C if your Air Fryer needs to be preheated. (You can use 390F/198C if that’s the highest temperature your Air Fryer model has.)
Put the basket in the Air Fryer and cook the chicken breasts 12-14 minutes. You don’t need to turn the chicken but if you notice some edges are browning more than others you can rotate the chicken pieces or rotate the basket.
After 12 minutes (or slightly sooner if your Air Fryer cooks hot) I would start checking the temperature with an Instant Read Meat Thermometer (affiliate link).
Chicken needs to be cooked to 165F/75C to be safe to eat.
Serve the Air Fryer Marinated Chicken Breasts hot and enjoy!
