Recipy by Julia Joliff, Food Blogger, A Cedar Spoon
Prep Time: 10 mins Cook Time: 25 mins Serves: 4-6
These Air Fryer Mediterranean Chicken Thighs are tender, juicy and oh so simple. You’ll love the crispy skin that the air fryer gives to the chicken thighs and how little clean-up is involved.
Ingredients
1-2 packages of Organic Smart Chicken Thighs
1/2 cup of extra virgin olive oil
2 Tablespoon red wine vinegar
1 lemon, juiced + 1 teaspoon lemon zest
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon thyme
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon cayenne pepper {optional}
1 teaspoon salt
1/8 teaspoon black pepper
Fresh parsley + feta for garnish
For the Mediterranean Salad
3 medium tomatoes, seeds removed, diced
1/2 of an english cucumber, diced
5-6 green onions, white and green parts chopped
1/4 cup of fresh parsley, chopped
1/4 cup of crumbled feta cheese
1/4 cup extra virgin olive oil
1/2 of a lemon, juiced
2 garlic cloves, minced
1 teaspoon of sumac or za'atar {or spice of your choice}
Salt & pepper to taste
Directions
Trim fat from the chicken as necessary and pat them dry with a paper towel. In a large ziploc bag or a large container add the chicken. In a small mixing bowl combine the olive oil, lemon, zest, garlic cloves, oregano, thyme, paprika, cumin, cayenne pepper, salt and pepper and mix well. Pour the marinade over the chicken and massage the marinade into the meat until the meat is coated with the marinade. Refrigerate for two hours in a sealed ziploc bag or a sealed container.
Preheat the air fryer to 380°F for 5 minutes. Spray the air fryer with non-stick spray {I like to use a non-stick extra virgin olive oil spray. Depending on the size of your air fryer you will have to work in batches. My air fryer can cook 4 thighs at a time. Take the chicken thighs out and lay them skin side down in the air fryer. Put the remaining chicken thighs back in the fridge in the container or ziploc until you are ready to use them. Close the air fryer and cook for 10 minutes. Open and flip the chicken thighs so the skin is up. Cook for another 14 minutes or until the internal temperature reaches 165 degrees F. If you want extra crispy skin you can cook in increments of 2 minutes until you get the crispiness you like. Lay the Mediterranean Salad on the bottom of a platter. Lay the chicken thighs on top of the salad and garnish with parsley and feta cheese. Enjoy!