Recipe Details
"These air fryer chicken thighs are a flavor explosion, combining zesty fresh lemon juice with the bold kick of cracked black pepper. With a skin so crispy it crackles and meat that stays incredibly succulent, they are the ultimate easy weeknight dinner solution."
1 Ingredients
| Qty | Item |
|---|---|
| 2 lbs | bone-in, skin-on chicken thighs |
| 1 tbsp | extra virgin olive oil |
| 1 tbsp | lemon pepper seasoning |
| 1 tsp | garlic powder |
| 1/2 tsp | onion powder |
| 1/2 tsp | kosher salt |
| 1 large | lemon (zested and juiced) |
| 1 tbsp | fresh parsley, chopped |
2 Instructions
Pat the chicken thighs completely dry with paper towels; removing moisture is essential for crispy skin.
In a small mixing bowl, combine the olive oil, lemon zest, 1 tablespoon of fresh lemon juice, lemon pepper seasoning, garlic powder, onion powder, and salt.
Rub the seasoning mixture thoroughly over each chicken thigh, ensuring you get under the skin for maximum flavor penetration.
Preheat your air fryer to 380°F (195°C) for 3 minutes.
Place the chicken thighs in the air fryer basket in a single layer, skin-side down, ensuring they are not touching or overlapping.
Air fry for 12 minutes. Carefully flip the thighs over so the skin-side is facing up.
Continue cooking for another 8 to 10 minutes, or until the skin is golden-brown and the internal temperature reaches 165°F (74°C).
Remove the chicken from the air fryer and let it rest for 5 minutes. Garnish with fresh parsley and an extra squeeze of lemon before serving.
💡 Tips & Tricks
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·
For the crispiest skin, dry the chicken and let it sit uncovered in the fridge for 30 minutes before seasoning.
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·
Don't overcrowd the basket; air needs to circulate freely around each piece of chicken.
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If your lemon pepper seasoning contains a lot of salt, reduce the additional kosher salt added to the rub.
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·
Use a digital meat thermometer to prevent overcooking; thighs are most succulent at 165°F to 175°F.
? Frequently Asked Questions
Can I use boneless chicken thighs for this recipe?
Is this recipe keto-friendly?
How do I store and reheat leftovers?
Can I use bottled lemon juice?
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