Air Fryer Greek Chicken
This Air Fryer Greek Chicken delivers crispy, golden skin and bold Mediterranean flavor every time. A simple weeknight favorite the whole family will love.
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Servings: 4 servings
Ingredients
- 2 lb Bone-In Skin-On Chicken Thighs
- 3 tbsp Extra Virgin Olive Oil
- 3 tbsp Fresh Lemon Juice
- 1 tbsp Red Wine Vinegar
- 4 cloves Garlic, minced
- 1 tbsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Onion Powder
- 1/4 tsp Ground Cinnamon
- Lemon Wedges, for serving
- 2 tbsp Fresh Dill, chopped, for garnish
- Crumbled Feta Cheese, for serving
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, thyme, smoked paprika, salt, black pepper, onion powder, and cinnamon until well combined.
- Pat the chicken thighs dry. Add them to the bowl and turn to coat every piece thoroughly in the marinade, making sure to rub some under the skin as well. Cover and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
- Remove the chicken from the fridge 15 minutes before cooking to take the chill off. Preheat the air fryer to 380 degrees F for 3 minutes.
- Shake off any excess marinade and place the chicken thighs skin-side down in the air fryer basket in a single layer. Air fry for 10 minutes.
- Flip the thighs skin-side up and continue cooking for 10 to 13 minutes until the skin is golden and crispy, the edges have light char marks, and the internal temperature reaches 175 degrees F.
- Transfer the chicken to a serving platter and let rest for 4 minutes. Squeeze fresh lemon wedges over the top, scatter with chopped dill, and sprinkle with crumbled feta cheese. Serve with a Greek salad, warm pita bread, and tzatziki sauce.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 3g | Protein: 28g | Fat: 22g
Cost: $12