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. The chicken is seasoned with a dry rub of coriander, parsley, oregano, onion, garlic, paprika, salt, pepper and cayenne, before being air fried.
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.
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- Last step! If you make this, please leave a review letting us know how it was!
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