I may have just about every kitchen gadget sold, but when it comes to preparing any dish, I always fall back on traditional methods. I mix all my bread and pasta by hand; I rarely use my KitchenAid mixer, and I’ve only used my air fryer ten times in the two years I’ve owned it. When I do use my air fryer, it’s usually for chicken thighs, as it’s the perfect way to get crispy, golden-brown thighs that are moist and juicy inside.
For this recipe, I use some of my favorite spicy sauce, which is Calabrian pepper pesto, but you could substitute red pepper flakes. If you are not a fan of spicy food, you could certainly skip the hot peppers altogether!
Buon Appetito!
Deborah Mele
Ingredients
- 6 Bone In Chicken Thighs
- 3/4 Teaspoon Each Salt & Pepper
- 1 Teaspoon Paprika
- 4 Cloves Garlic, Finely Minced
- 3 Tablespoons Olive Oil
- 1/4 Cup Honey
- 2 Tablespoons Calabrian Pepper Pesto
- 1 Tablespoon Lemon Juice
Instructions
- Remove chicken from package, wash and place into a large bowl.
Trim any excess fat. - Mix together the seasonings, garlic, honey, pesto, and lemon juice.
- Dump mixture onto chicken thighs and rub to coat.
- Place chicken in a ziplock bag and refrigerate to marinate a minimum of one hour up to 8 hours.
- When ready to cook, preheat air fryer to 400 degrees F.
- Cover air frying tray with parchment paper and lightly spray with olive oil spray.
- Place the thighs skin side down on the prepared tray and cook for 10 minutes.
- Turn over, and cook another 8 to 10 minutes, or until internal temperature reaches 165 degrees F.
- Remove from air fryer and enjoy!
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 652Total Fat: 43gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 250mgSodium: 659mgCarbohydrates: 23gFiber: 1gSugar: 19gProtein: 48g