Air fryer chicken thighs – Page 2

Instructions

Marinate the Chicken: Place the chicken thighs in a large bowl or zip-top bag. Add the oil, Worcestershire sauce (if using), balsamic vinegar, salt, pepper, garlic powder, paprika, and Italian seasoning. Massage the marinade into the chicken until evenly coated. For the best flavor, marinate in the refrigerator for at least 1 hour, or ideally overnight.
Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C). Preheating is key for achieving a crispy skin from the start.
Cook: Arrange the chicken thighs in the air fryer basket in a single layer, skin-side up, ensuring they are not touching. Air fry for 25-28 minutes, or until the skin is deep golden brown and crispy.
Check for Doneness: The chicken is done when an internal thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C).
Rest and Serve: Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness.

Crispiest Skin: For extra-crispy skin, pat the chicken thighs completely dry with paper towels before applying the marinade.
Avoid Overcrowding: Cook in batches if necessary. Overcrowding the basket will steam the chicken instead of making it crispy.
No Need to Flip: Cooking with the skin-side up for the entire time renders the fat and creates an perfectly crispy exterior.
Customize the Flavor: Feel free to experiment with different seasonings like cayenne for heat, or a tablespoon of honey for a sweet and sticky glaze.

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: To regain crispiness, reheat in the air fryer at 350°F (175°C) for 3-5 minutes.
Freeze: Freeze cooked and cooled chicken in a freezer-safe bag for up to 3 months. Reheat from frozen in the air fryer until warmed through.

This simple yet delicious recipe is your new go-to for a satisfying, fuss-free meal that pairs wonderfully with a variety of sides.