Description
Juicy air fryer Greek chicken thighs with crispy skin, marinated in lemon, garlic, and herbs.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
- 1 large lemon (zest and juice)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon plain Greek yogurt (optional)
- A pinch of red pepper flakes (optional)
- 1 teaspoon honey (optional)
Instructions
- Mix the marinade: Whisk lemon zest, lemon juice, olive oil, garlic, oregano, thyme, paprika, salt, and pepper in a bowl. Add yogurt if using.
- Prep the chicken: Pat the thighs dry with paper towels and add to a zip-top bag or bowl. Pour the marinade over and toss to coat.
- Marinate: Set aside for 20 to 30 minutes at room temperature, or up to 12 hours in the fridge.
- Preheat the air fryer: Preheat to 380°F (193°C) for 3 minutes and lightly oil the basket if needed.
- Air fry: Shake off excess marinade and place the thighs skin side down. Cook for 10 minutes, flip skin side up, and cook for 8 to 12 minutes more, until 165°F (74°C) is reached.
- Rest and finish: Let the chicken rest for 5 minutes, then squeeze lemon over the top and scatter fresh parsley.
Notes
Pat the chicken dry for crispier skin and do not overcrowd the air fryer basket.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Mediterranean