Description
Chicken thighs go into a bowl with garlic and herb marinade, then into the air fryer. Halfway through, turn them so the skin gets a chance to brown properly, then let the air fryer finish the job.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 1 cup Diana Garlic and Herb Marinade, divided
Instructions
- Clean and pat 4 chicken thighs very dry with paper towel, especially the skin.
- Pour 1/2 cup Diana Garlic and Herb Marinade into a large bowl or shallow dish that fits comfortably inside your air fryer basket or drawer.
- Arrange the chicken thighs in a single layer, skin side down.
- Place the chicken thighs, skin side down, into the marinade.
- Pour the remaining 1/2 cup Diana Garlic and Herb Marinade over the chicken.
- Cook at 310⁰F (155⁰C) for about 30 minutes.
- Remove from the AF and carefully turn the chicken thighs over so the skin side is facing up.
- Continue cooking for another 30 minutes, depending on the size of the thighs and how your air fryer runs.
- For nicely browned skin, you can give them a few extra minutes if needed, but keep an eye on them.
- Let the chicken thighs rest for about 5 minutes before serving.
- Add fresh vegetables, a salad, potatoes, or whatever you’re in the mood for.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 441
- Sugar: 8 g
- Sodium: 2683.1 mg
- Fat: 12.3 g
- Saturated Fat: 3.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 58.6 g
- Cholesterol: 280.1 mg
