Air Fryer Mediterranean Chicken Thighs
This simple, low-carb recipe for crispy chicken thighs is sure to please!
Air-frying chicken thighs has become my new favourite method of cooking them.Something about chicken meals made in an air fryer just seems so wonderful; I believe it’s the crispy skin on the outside.
The three things about my air fryer that I adore the most are how little cleanup there is, how it doesn’t heat up your house during the summer, and how delicious, juicy, and crispy the food turns out.
It definitely helps to keep the liquids contained in chicken thighs so that the meat is soft and delicious.
Ingredients Needed For Air Fryer Mediterranean Chicken Thighs
- CHICKEN THIGHS: Organic Smart Chicken bone-in, skin-on thighs, packaged in two to one-pound portions.
- EXTRA VIRGIN OLIVE OIL: Extra virgin olive oil, half a cup.
- RED WINE VINEGAR: One-half teaspoon of red wine vinegar.
- GARLIC: 4 minced garlic cloves.
- LEMON: One lemon (juiced) plus one tsp of lemon zest.
- PAPRIKA: One tsp of paprika
- OREGANO: Two tsp of oregano
- THEME:Half a teaspoon of thyme.
- CAYENNE PEPPER: 1/4 teaspoon {optional} cayenne.
- CUMIN: One teaspoon of cumin.
- One tsp salt.
- one-eighth teaspoon of black pepper.
- Feta and fresh parsley as garnish.
INGREDIENTS FOR THE MEDITERRANEAN SALAD
- Three medium tomatoes (seeds removed),
- diced; half an English cucumber
- five to six green onions chopped white and green sections
- 1/4 cup finely chopped fresh parsley
- One-fourth cup of feta cheese crumbles
- One-fourth cup of extra virgin olive oil
- half a lemon, squeezed
- two minced cloves of garlic
- One teaspoon of your preferred spice, such as sumac or zaatar
- To taste, add salt and pepper.
AIR FRYER MEDITERRANEAN CHICKEN THIGHS: HOW DO YOU MAKE IT?
If needed, trim the fat from the chicken and use a paper towel to wipe them dry.
- Place the chicken in a sizable container or a large ziplock bag.
- Olive oil, lemon zest, garlic cloves, oregano, thyme, cumin, paprika, cayenne pepper, salt, and pepper should all be combined in a small mixing basin and thoroughly mixed.
- Drizzle the chicken with the marinade, then work the marinade into the meat until it coats it.
- Place in a covered container or ziplock bag and refrigerate for two hours For five minutes, preheat the air fryer to 380 degrees.
- Apply non-stick cooking spray to the air fryer. My preferred option is non-stick extra virgin olive oil spray.
- Working in batches may be necessary depending on the size of your air fryer. Four thighs can be cooked at once in my air fryer.
- Remove the chicken thighs from the air fryer and place them skin side down. Until you’re ready to use them, place the remaining chicken thighs back in the ziplock bag or container in the refrigerator.
- After ten minutes of cooking, shut off the air fryer. With the skin facing up, open and flip the chicken thighs.
- Cook until the internal temperature reaches 165 degrees F, which should take about 14 minutes. You can cook the skin for an additional two minutes at a time until it reaches the desired level of crispiness.
- Arrange the Mediterranean Salad onto a platter’s bottom. Arrange the chicken thighs onto the salad and scatter the feta cheese and parsley on top. Have fun!