Air Fryer Chicken Thighs with Chimichurri. The meat is moist and juicy, the skin crispy, then it's smothered in a bright, fresh chimichurri sauce! The kind of meal that gives off summer vibes even in the middle of winter!
The chicken is seasoned with a dry rub of coriander, parsley, oregano, onion, garlic, paprika, salt, pepper and cayenne, before being air fried at 400°F for 22-24 minutes. Leaving enough time to whip up the chimichurri.
Ingredients
- Chicken thighs
Dry Rub
- Black pepper
- Paprika
- Granulated garlic
- Onion powder
- Sea salt
- Cayenne pepper
- Parsley
- Ground coriander
- Oregano
Chimichurri
- Jalapeño
- Shallot
- Garlic
- Red wine vinegar
- Kosher salt
- Cilantro
- Flat-leaf parsley
- Extra-virgin olive oil
See recipe card for quantities.
Instructions
Dry Rub the Chicken
Mix the dry rub ingredients in a small bowl.
Liberally sprinkle the rub on both sides of the thighs.
Make the Chimichurri
Combine jalapeño, shallot, garlic, vinegar, and salt in a medium bowl. Let sit for 10 minutes.
Then stir in cilantro, parsley, and olive oil.
This chimichurri recipe makes enough for 8 thighs. Store any leftovers in an airtight container in the refrigerator for up to a week.
Cook the Thighs
Set the air fryer at 400F. Preheat for 3 minutes or as per your air fryer instructions.
Place four chicken thighs in the air fryer basket, bone side down and do not overlap. Cook for 22 minutes or until golden brown and crispy, flipping the chicken halfway.
Check the internal temperature with a digital meat thermometer, the thighs should reach 170-175°F.
Serve and Enjoy!
Pour the chimichurri over the thighs or serve on the side. Serve with BLT Pasta Salad and a creamy jalapeño-herb dressing, or pair it with our Simple Green Salad with a shallot vinaigrette to keep things light and fresh.
Watch how this recipe was made here.
Leave a Comment
If you get the chance to try this Air Fryer Chicken Thighs with Chimichurri recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
📖 Recipe
Air Fryer Chicken Thighs with Chimichurri
Ingredients
- 4 chicken thighs bone-in, skin on
Dry Rub
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- ¼ teaspoon Cayenne pepper
- ¼ teaspoon parsley
- ¼ teaspoon ground coriander
- ¼ teaspoon oregano
Chimichurri
- 1 jalapeño finely chopped, seeds optional
- 1 shallot finely chopped
- 3 garlic cloves finely chopped
- ½ cup red wine vinegar
- 1 teaspoon kosher salt
- ½ cup cilantro finely chopped
- ¼ cup flat-leaf parsley finely chopped
- ¾ cup extra-virgin olive oil
Instructions
Dry Rub the Chicken
- Mix the dry rub ingredients in a small bowl.
- Liberally sprinkle the rub on both sides of the thighs.
Make the Chimichurri
- Combine jalapeño, shallot, garlic, vinegar, and salt in a medium bowl. Let sit for 10 minutes.
- Then stir in cilantro, parsley, and olive oil.
- This chimichurri recipe makes enough for 8 thighs. Store any leftovers in an airtight container in the refrigerator for up to a week.
Cook the Thighs
- Set the air fryer at 400°F. Preheat for 3 minutes or as per your air fryer instructions.
- Place four chicken thighs in the air fryer basket, bone side down and do not overlap. Cook for 22-24 minutes or until golden brown and crispy, flipping the chicken halfway.
- Check the internal temperature with a digital meat thermometer, the thighs should reach 170-175°F
Serve and Enjoy!
- Pour the chimichurri over the thighs or serve on the side. Serve with BLT Pasta Salad and a creamy jalapeño-herb dressing, or pair it with our Simple Green Salad with a shallot vinaigrette to keep things light and fresh.
Rate this Recipe
- Last step! If you make this, please leave a review letting us know how it was!
Wonderful combination of flavours! Great warm weather meal!
Hi Shanley,
Thank you! We’re glad you enjoy this combination of flavours. It’s definitely a perfect dish for warmer days!
Have a great day!
Elaine & James
This recipe is as easy as it is delicious. It could well become my go-to on a busy weeknight because it comes together so quickly! The dry rub is superb, the skin on the chicken thighs is crispy, and the chimichurri sauce adds just the right amount of zing to finish off the dish! I served it with a simple tossed salad, but next time I will try it with the BLT Pasta Salad, as recommended!
Hi Toni! Thank you so much for the wonderful feedback. We’re so glad this has become a potential weeknight go-to for you. There really is nothing like that combo of crispy skin and fresh, zingy chimichurri to brighten up a quick meal!
The BLT Pasta Salad is a fantastic choice for next time, the creamy dressing and smoky bacon are a delicious contrast to the herb-forward chicken. It also pairs beautifully with our Simple Green Salad if you want to keep things light and fresh. We can’t wait to hear what you think of those pairings!
Have an amazing weekend!
Elaine & James