Air Fryer Garlic Chicken Thighs Recipes

AIR FRYER GARLIC ROSEMARY CHICKEN THIGHS

Steps:

• First, preheat oven on 365 for 5 min.
• Meanwhile, brush oil on skinless side of chicken thighs.
• Next, drizzle lemon juice on skinless sides of chicken thighs.
• Next, sprinkle skinless sides of chicken thighs with minced rosemary.
• Then, sprinkle with garlic powder, salt and pepper on both sides of chicken thighs.
• Next, place chicken thighs in the air fryer (skin side up) and cook on 365F for 30 min or until the center of the chicken thigh is no longer pink when cut into.

KETO LEMON-GARLIC CHICKEN THIGHS IN THE AIR FRYER

Steps:

• Whisk lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper together in a bowl. Set marinade aside.
• Place chicken thighs into a large resealable plastic bag. Pour marinade over chicken and seal bag, making sure to cover all parts of chicken. Refrigerate for at least 2 hours.
• Preheat an air fryer to 360 degrees F (175 degrees C).
• Remove chicken from marinade and pat dry with paper towels. Place chicken pieces in the air fryer basket, cooking in batches if necessary.
• Fry until chicken is no longer pink at the bone and the juices run clear, 22 to 24 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Squeeze a lemon wedge over each piece upon serving.

AIR-FRYER CHICKEN THIGHS

Steps:

• Preheat air-fryer to 375°. Brush chicken with oil. Combine remaining ingredients; sprinkle over chicken. Place chicken, skin side up, in a single layer on tray in air-fryer basket. Cook until a thermometer inserted in chicken reads 170°-175°, 15-17 minutes.

AIR FRYER GARLIC PARMESAN CHICKEN

Steps:

• Brine the chicken parts first. Add 1/4 cup salt to a bowl (or zipper-closure bag) of slightly warm water. Add the chicken thighs or breasts and let them sit in this brine for 15 minutes.
• While the chicken is brining, combine the seasonings for the rub.
• Drain the salt water mixture, rinse the chicken with cool water and thoroughly pat dry.
• Toss the chicken parts with 1 tablespoon olive oil, then rub the spice mixture into both sides.
• For bone-in, skin-on chicken thighs, air fry at 375°F. for 8 minutes, then pause the air fryer and remove the basket. Use tongs to flip the pieces over. For boneless, skinless breasts, air fry at 375°F. for 6 minutes.
• Place a tablespoon or so of grated parmesan cheese on top of each of hte pieces of chicken. Return the basket to the fryer and fry at 350°F. for 4 minutes (both thighs and breasts.) With an instant-read meat thermometer, check that the internal temperature of the chicken has reached 165°F.
• Remove with tongs and serve.

AIR FRYER CHICKEN THIGHS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Pat chicken thighs dry with a paper towel and brush the skin-side of each piece with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate.
• Combine smoked paprika, garlic powder, salt, and pepper in a bowl and sprinkle half the seasoning mixture evenly over the 4 chicken thighs. Turn thighs over and evenly sprinkle remaining seasoning mixture on top. Place chicken thighs in the air fryer basket in a single layer, skin-side up.
• Fry in the preheated air fryer until chicken is brown and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BEST DAMN AIR FRYER CHICKEN THIGHS

Steps:

• In a large bowl, mix honey, mustard, garlic, paprika, oregano, tarragon, cayenne salt and pepper.
• Add chicken to bowl and toss well with the seasoning.
• Preheat air fryer at 400°(f) for 5 minutes.
• Place seasoned chicken in air fryer basket or on air fryer tray and use "air fry" setting at 400°(F) for 16-20 minutes, or to internal temperature of 165°(F) when measured with an instant read thermometer.

23 BEST AIR FRYER CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an air fryer chicken recipe in 30 minutes or less!

AIR FRYER HONEY GARLIC CHICKEN

Steps:

• Cut the chicken into cubed chunks, then toss in a bowl with Cornstarch or Potato Starch. Use enough to coat the chicken evenly.
• Place in the Air Fryer and cook according to your Air Fryer Manual for chicken. (Note - I cooked ours on 390* for 24 Minutes, 12 minutes on each side. Chicken Breast will not cook as long.)
• While the chicken is cooking, in a small saucepan, combine the honey, soy sauce, brown sugar, ketchup, garlic, and ginger.
• Bring this to a low boil, then whisk in the cornstarch until the sauce is thickened. (Note, if it's not thick enough, add in additional cornstarch until nicely thickened.)
• Set aside.
• Once the chicken is cooked, mix it into the sauce and warm up. This can be done in a small skillet or the saucepan, simply coat the chicken with the sauce. It will be a sticky texture sauce.
• Serve the chicken over the cooked rice with green beans.
• Garnish with green onion.

AIR FRYER CHICKEN THIGHS

Steps:

• Add all of the ingredients except for the parsley to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
• Preheat the air fryer to 380 degrees for 5 minutes.
• Place the chicken thighs, skin side down, in the air fryer basket and cook for 10 minutes.
• Flip the chicken over and cook for an additional 10 minutes or until chicken reaches 165 degrees.

CRISPY AIR FRYER CHICKEN THIGHS

Steps:

• Mix together the granulated garlic, onion powder, thyme, paprika, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Pat the chicken dry and add to a medium bowl. Add the olive oil and half of the spice mix, then toss to combine.
• Add the flour to the remaining spice mix and stir to combine. Transfer the flour mixture to a large resealable bag. Add the seasoned thighs to the bag, seal well and toss until the chicken is fully coated in the flour.
• Preheat a 3.5-quart air fryer to 400 degrees F. Add the chicken thighs to the air fryer basket, skin-side down and without touching. Cook, flipping skin-side up halfway through, until an instant-read thermometer inserted into thickest part (avoiding the bone) reads 165 degrees F, about 18 minutes. Let rest for 5 minutes before serving.