Marinated Rosemary-Garlic Butter Chicken Steak (uses dark soy & sea salt)

Instructions

1. 1

   Pat the chicken dry and pound to an even ~1/2" thickness.

2. 2

   Whisk together the marinade: olive oil, minced garlic, lemon juice, crushed rosemary, dark soy sauce, sea salt, and pepper.

3. 3

   Add chicken to a shallow dish or zip-top bag, pour the marinade over, turn to coat, and refrigerate 30–60 minutes (up to 4 hours ok; avoid much longer with lemon).

4. 4

   Remove chicken from fridge 10 minutes before cooking to take the chill off.

5. 5

   Preheat air fryer to 375°F (190°C) for 2–3 minutes; lightly oil the basket.

6. 6

   Shake off excess marinade and place breasts in a single layer (cook in batches if needed). Air-fry at 375°F for 9 minutes, flip, then cook another 7–9 minutes until internal temp reaches 155–160°F (68–71°C).

7. 7

   While the last batch cooks, melt the butter in a skillet over medium-high heat. When foaming, add the sliced/smashed garlic and a pinch of rosemary; let it perfume the butter 15–20 seconds without browning.

8. 8

   Sear each air-fried breast in the garlic-rosemary butter 30–60 seconds per side, spooning the butter over the top to glaze.

9. 9

   Transfer to a plate and rest 3–5 minutes so juices settle. Taste one end and add a tiny pinch more sea salt only if needed (dark soy can already be quite salty).

10. 10

    Finish with extra crushed rosemary, chopped parsley, or a squeeze of lemon. Slice against the grain and serve warm.