HERB-MARINATED AIR FRYER CHICKEN THIGHS
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HERB-MARINATED AIR FRYER CHICKEN THIGHS

 
Low-Carb Herb Marinated Air Fryer Chicken Thighs found on KalynsKitchen.com

prep time 15 MINUTES

cook time 35 MINUTES

total time 50 MINUTES

Herb-Marinated Air Fryer Chicken Thighs are an inexpensive, quick, and tasty idea for a low-carb dinner.

INGREDIENTS

  • 8 bone-in, skin-on chicken thighs (see notes)

  • 1/4 cup olive oil

  • 2 T lemon juice (see notes)

  • 2 tsp. garlic powder

  • 1 tsp. Spike Seasoning, or use any all-purpose herb blend.

  • 1 tsp. dried basil

  • 1/2 tsp. dried oregano

  • 1/2 tsp. onion powder

  • 1/2 tsp. dried sage

  • 1/4 tsp. black pepper

INSTRUCTIONS

  1. Trim some of the skin and most of the fat from the chicken thighs. (I used kitchen shears to trim the chicken.) I like to make short slits through the skin and into the meat, but that’s not essential.

  2. Mix together olive oil, lemon juice, garlic powder, Spike Seasoning (affiliate link) or another seasoning blend, dried basil, dried oregano, onion powder, dried sage,  and black pepper to make the marinade.

  3. Put chicken thighs in a Ziploc bag or plastic container with a snap-tight lid, add the marinade and let the chicken marinate in the fridge at least 6 hours, or all day while you’re at work.

  4. When it’s time to cook, drain the chicken well in a colander placed in the sink and discard marinade.

  5. Arrange chicken top-side down in the air fryer basket or on a baking rack and let the chicken come to room temperature while you preheat the air fryer to 360F/185C (if needed) or preheat the oven to 400F/200C.

  6. TO COOK IN AIR FRYER: Cook chicken top-side down in the pre-heated air fryer for 8 minutes. Then turn the chicken thighs over and cook about 6 minutes more. After six minutes, check the chicken to see if some pieces are getting too browned and rearrange the chicken thighs in the air-fryer basket if needed. (I switched some of the outside more-browned pieces to the inside and I think some pieces would have burned if I hadn’t done that.) Cook about 6 minutes more, or until the chicken is well-browned with crispy skin and the internal temperature is at least 165F/75C.

  7. TO COOK IN THE OVEN: If you have a baking rack that lets hot air flow around the chicken, use that on top of your baking sheet. Cook chicken top-side down in the preheated oven for 10 minutes. Then turn chicken pieces over and cook about 25 minutes longer, or until the chicken is well-browned, skin is crisp, and the internal temperature is at least 165F/75C.

  8. No matter which cooking method you use, I recommend using an Instant-Read Meat Thermometer to check the internal temperature of the chicken if you have one.

  9. Serve hot. If you want to use the air fryer and need to cook two batches for a larger family, keep the first batch warm in a 200F/100C oven while the second batch cooks.

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