Servings: 4

For the Chicken: subheading: For the Chicken:
4 Boneless skinless chicken breasts 4 Boneless skinless chicken breasts
2t lemon zest 2t lemon zest
2T fresh lemon juice 2T fresh lemon juice
1T EVOO 1T EVOO
1 serrano chile, seeded and minced 1 serrano chile, seeded and minced
1t ground cumin 1t ground cumin
½t oregano, crushed ½t oregano, crushed
½t Kosher Salt ½t Kosher Salt
 
For the Sauce: subheading: For the Sauce:
1c cilantro leaves 1c cilantro leaves
1 jalepeno,  seeded and coarsely chopped 1 jalepeno,  seeded and coarsely chopped
1 clove garlic 1 clove garlic
1t EVOO 1t EVOO
2½t Lime Juice 2½t Lime Juice
¼t kosher salt ¼t kosher salt
⅓c Mayo ⅓c Mayo

For the chicken: use a fork to pierce the chicken all over. In a small bowl, combine the zest, lemon juice, olive oil, serrano, cumin, oregano, and salt. Place chicken in large bowl or ziploc and pour the marinade over the chicken. Toss to coat. Marinate at room temp for 30 minutes or in fridge for up to 24 hours.
Place the chicken in the air fryer basket. Discard remaining marinade. Set air fryer to 350° for 15 minutes, turning halfway through cooking time.
For the Sauce: add all ingredients except mayonnaise to a blender and blend. Add mayonnaise and blend until pureed. Cover and chill until ready to serve.
At the end of cooking time, check internal temperature for 165 degrees. Serve with sauce.