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| Air Fryer Chicken Thighs |
A quick recipe drop so that I don't lose this recipe! The safest place for me to store my recipes is right here on the blog, but it's a lot. Sixteen years worth. I have never counted to see how many recipes are here. The blog is my go to place for finding what I want. If you also use this site to find recipes, remember you can search two ways. The recipe index is one of the tabs at the top just under the header. I list them alphabetically by recipe name.
But sometimes that isn't helpful. A friend was looking for my chili recipe and told me she couldn't find it. She was looking in the Cs—for chili. Makes sense. Except the name of the recipe is Damn Good Chili, so it's in the Ds! I tripped myself up today when looking for Beef & Broccoli for tonight's dinner. It's listed as EASY Beef & Broccoli. So it's down with the Es.
The way I search most of the time is by using the tiny little search box that you'll find in the top left corner of the blog window—in the web version. There's a tiny little magnifying glass in it. That signifies "search." If you normally use your phone to look at the blog, there is an option to switch to web version at the bottom of the most recent posts. Hope this helps.
Now on to the recipe. I had a pack of boneless, skinless chicken thighs that needs to be used. I was short of time so I thought the air fryer might do the trick. When I searched for air fryer chicken thigh recipes nearly all of them were for thighs with skin and bone. I kept looking and found this one recipe.
We were so hungry that night that I didn't slow down to make a good photo. So what you see at the top is a photo of the dish of leftover chicken that was headed to the refrigerator. This turned out to be great to have cooked chicken on hand for a couple of days. Can't wait to make this again.
AIR FRYER CHICKEN THIGHS
1-1/4 pounds boneless, skinless chicken thighs
1-1/2 teaspoons paprika
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon salt
Some freshly ground black pepper
1 tablespoon olive oil
Squeeze of lemon juice to finish
Trim chicken thighs if you want to. (I did)
In a bowl, toss chicken thighs with the spices and olive oil. Let it marinate for 15 minutes up to 2-3 hours in the fridge. (If you’re in a hurry, you can skip the marinating.)
Air fry at 375º for 11-13 minutes, until deeply golden and a bit crisped on the outside. Internal temp should reach 165º.
Let it rest a few minutes before serving. If you’d like, squeeze a little lemon juice over the top to finish.
That’s it. I cooked mine an extra couple of minutes. Each air fryer is a little different. I'm learning that that for almost every recipe I need to add a minute or two to the cooking time. Yes, I did use a meat thermometer to check the temp. I did realize days later as I was putting away spices that I had grabbed smoked paprika instead of plain. It was good, but now I want to try it with the plain paprika.
