In Home Chefs Club, Recipes


  • 125ml soy
  • 100ml honey
  • Juice of 1 lime
  • 1 thumb ginger, peeled and roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 1 whole chicken
  • 20ml olive oil
  • Green Beans
  • 400g green beans
  • 15ml olive oil
  • 2 cloves garlic, peeled and finely chopped
  • Salt
  • Pepper
  • 15ml sesame seeds, toasted


To prepare the chicken: Put the soy, honey, lime juice, ginger and garlic into a pot over a medium heat and simmer for 30 minutes, until it’s a glaze consistency. Strain the sauce, discarding the ginger and garlic bits.

Preheat the airfryer to 170C. Pat the chicken dry and lightly brush with olive oil. Place it breast side up in the air fryer basket. Allow it to cook for 40 minutes. Open the basket, gently wipe off any excess oil or fat on the skin. Generously brush the marinade over the chicken.

Place back in the air fryer and cook for a further 20 minutes, or until cooked through. Brush the chicken with the teriyaki glaze again after 10 minutes of it being back in the airfryer. Once cooked, remove from the air fryer and allow it to rest for 10-15 minutes, then carve.

To prepare green beans: When the chicken is almost done, turn on the other side of the airfryer to 185C. Put the green beans into a bowl with the olive oil, garlic and a pinch of salt and pepper. Toss them well so they’re well coated. Tip them into the airfryer basket and cook for 5 minutes.Take the beans out and toss them through the sesame seeds.

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