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Ever since I baked chicken in my Air Fryer I never make it any other way. Air fryer makes the crispiest chicken skin with the perfect fall-apart and juicy meat. Plus it's so much easier and takes less time to cook!
I kept this recipe super simple and marinated some skin-on, bone-in chicken thighs in avocado oil, lemon juice, salt and crushed garlic. You can add herbs and any spices although you will need to scrape them off just before cooking as these bits tend to burn fast.
If you're short on time, simply brush with oil and season with salt and skip the marinating. Place in the air fryer for about 20 minutes and then serve with some Gremolata for extra flavor!
Sides to Serve with Crispy Garlic Chicken
I served mine with Cheesy Parmesan Cauliflower Mash but you can serve these marinated crispy chicken thighs with any of the sides below:
Oven Baking Instructions
If you don't have an air fryer, you can simply bake the chicken in the oven. To do that, marinate the chicken exactly the same way you would for air fryer cooking. Place the chicken thighs skin side up in a tray lined with parchment paper and bake at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) for 25 to 30 minutes. An instant read thermometer should read 74 °C/ 165 °F when done.
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Hands-on Overall
Serving size 2 thighs
Nutritional values (per serving, 2 thighs)
Net carbs0.9 grams
Protein35.7 grams
Fat47 grams
Calories566 kcal
Calories from carbs 1%, protein 25%, fat 74%
Total carbs1 gramsFiber0.1 gramsSugars0.2 gramsSaturated fat10.8 gramsSodium421 mg(18% RDA)Magnesium31 mg(8% RDA)Potassium302 mg(15% EMR)
Ingredients (makes 2 servings)
- 4 skin on, bone in chicken thighs (560 g/ 1.2 lbs), about 400 g/ 14.1 oz if using boneless
- 1 tbsp fresh lemon juice (15 ml)
- 1 clove garlic, crushed
- 2 tbsp virgin avocado oil or ghee (30 ml)
- sea salt and pepper
Instructions
- Pat dry the chicken using a paper towel. Drizzle with lemon juice.
- In a small bowl combine the avocado oil (or melted ghee) and crushed garlic. Brush all over the chicken and season with salt. Place in the fridge to marinate for at least 30 minutes or overnight.
Note: We're using 4 bone-in chicken thighs, about 560 g (1.2 lbs). You can alternatively use 4 boneless chicken thighs, about 400 g (14.1 oz).
- When ready to cook, scrape any pieces off the chicken (these bits tend to burn fast) and place in the air fryer, skin side up (no basket insert inside to prevent the chicken from drying out).
- Turn the air fryer on and set the temperature to 200 °C/ 400 °F and cook for 18 to 20 minutes.
Note: If you don't have an air fryer, check the tips in the recipe post above for oven baking.
- Once done, the skin should be golden and crispy and the meat cooked through. (An instant-read thermometer inserted into the thickest part should read at least 74 °C/ 165 °F.)
- Season with black pepper and eat while still warm. Serve with simple salads such as Greek Salad or Arugula Salad. For a more satisfying meal, serve with Cheesy Parmesan Cauliflower Mash. The thighs can be reheated in the air fryer, oven or microwave but are best served fresh.
Ingredient nutritional breakdown (per serving, 2 thighs)
| Net carbs | Protein | Fat | Calories |
|---|
| Chicken thighs, boneless, skin-on, raw |
| 0 g | 35.6 g | 33 g | 438 kcal |
| Lemon juice, fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Avocado oil, extra virgin |
| 0 g | 0 g | 14 g | 124 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Total per serving, 2 thighs |
| 0.9 g | 35.7 g | 47 g | 566 kcal |
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