Chicken
Twenty minutes start to finish, almost impossible to dry out, and the garlic-herb crust does the work of a marinade in a fraction of the time.
190° · 16m ✓74° 190°C / 380°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
✓ 74°C / 165°F safe internal temp
Your note
Log in to keep a note here — “next time, 2 minutes less”.
Log inIngredients
- 5 boneless skinless chicken thighs, about 120 g / 4 oz each
- ¾ tbsp olive oil
- 2 cloves garlic, crushed
- ¾ tsp dried Italian herbs
- ¾ tsp fine salt
- ½ tsp black pepper
- 1 lemon, zested, then cut into wedges to serve
Steps
-
Preheat the air fryer to 190°C / 380°F.
-
Toss the thighs with oil, garlic, herbs, lemon zest, salt and pepper until every piece is coated.
-
Spread them flat in the basket — unfolded, not overlapping.
-
Cook for 8 minutes.
-
Flip each thigh.
-
Cook for a further 8 minutes until browned at the edges.
-
Check for 74°C / 165°F, then squeeze over the lemon wedges and serve.