BBQ chicken with low-carb fries

50 min
- Preparation 20 min
- Cooking 30 min

Recipe recommendation for WMF Multi Taste Hot Air Fryer

Ingredients

2 People

2 Sprigs rosemary
3 tbsp. Soy sauce
2 tbsp. Honey
1 tsp. Mustard
2 Chicken thighs
2 Carrots
4 tbsp. Cornstarch
1 tsp. Paprika powder
1 tsp. Curry powder
1 tsp. Garlic powder
1 Garlic
1 Beet
1 Parsnip
Olive oil
Salt and pepper for seasoning

Preparation

Step 1

Finely chop the rosemary and mix together with the soy sauce, honey and mustard in a bowl to make a BBQ sauce. Season the chicken thighs with salt and pepper, brush with the marinade and let marinate for 15 minutes. Activate the grill function and preheat the grill rack ridged side up for 15 minutes. Once the grill is hot, grill the chicken thighs for 6 minutes on each side.

Sprigs rosemary

tbsp. Soy sauce

tbsp. Honey

tsp. Mustard

Chicken thighs

Salt and pepper for seasoning

Step 2

In the meantime, wash, peel and cut the carrots, beet and parsnip lengthwise into finger-thick pieces and mix in a bowl with the cornstarch, paprika powder, curry powder and garlic, a good pinch of salt and some olive oil. Wrap the grilled chicken thighs in aluminum foil and let sit or keep warm in the oven at 100°C.

Carrots

tbsp. Cornstarch

tsp. Paprika powder

tsp. Curry powder

tsp. Garlic powder

Beet

Parsnip

Olive oil

Step 3

Spread the low-carb fries on the grill rack and roast for 18 minutes using the vegetable function. Serve the BBQ chicken with the vegetable fries, remaining BBQ sauce and a salad.