Lunch · Dinner
Air Fryer Chicken Thighs with Chimichurri
Delicious, crispy chicken thighs without the added guilt. Pair with a refreshing chimichurri homemade sauce for added flavor.
High proteinLower carbGluten freeDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 541.2 kcal |
| Protein | 37.5 g |
| Carbohydrates | 2.6 g |
| Fat | 41.5 g |
| Fiber | 0.9 g |
| Sugar | 0.2 g |
| Saturated Fat | 10.7 g |
| Sodium | 232 mg |
| Cholesterol | 222.2 mg |
How to make it
- Preheat the air fryer to 400 degrees F.
- Pat the chicken dry between paper towels to help the skin get crispy.
- Rub the lemon zest onto the skinless side of the thigh and season with salt and pepper.
- Flip the thigh over, spray the olive oil onto the skin, and season with salt and pepper.
- Place the thigh in the air fryer basket skin-side up.
- Air fry until the skin is crispy and the chicken is browned all over and cooked through, 22 to 25 minutes.
- In a small bowl, combine the parsley, cilantro, red wine vinegar, olive oil, garlic, red pepper flakes, salt, and black pepper. Stir until well mixed.
- Transfer the chicken thigh to a plate and spoon the chimichurri sauce over the top.
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