Lemon and Garlic Marinated Chicken Thighs in the Air Fryer
Tender chicken thighs marinated in fresh lemon, garlic and Mediterranean herbs — wonderfully crispy skin and juicy meat after a spell in the air fryer.
Equipment
- 1 Air fryer
- 1 Bowl Large enough to marinate the chicken
- 1 Cutting board
- 1 Knife
- 1 Rivejærn For the lemon zest
- 1 Citrus juicer
- 1 Meat thermometer
Ingredients
Marinade
- 2 pcs lemons Juice and finely grated zest — use unwaxed
- 4 clove garlic Finely chopped or pressed
- 3 tbsp olive oil
- 1 tbsp honey
1 tsp oregano Dried- 1 tsp thyme Dried
2 tsp salt- 1 tsp freshly ground pepper
Chicken
- 8 pcs chicken thighs With skin and bone
Instructions
Preparation
- Grate the fine yellow zest from 2 lemons, and squeeze the juice into a small bowl. Finely chop 4 clove garlic, or press them through a garlic press.
- Mix the lemon juice and lemon zest together with 3 tbsp olive oil, 1 tbsp honey, 1 tsp oregano, 1 tsp thyme, 2 tsp salt and 1 tsp freshly ground pepper in a large bowl, so you get a smooth marinade.
- Pat the chicken dry with kitchen paper, and place 8 pcs chicken thighs in the bowl. Turn them thoroughly so the marinade covers them all the way around. Cover the bowl with cling film, and let the chicken marinate for at least 60 minutes in the fridge — preferably a couple of hours for full flavour.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Take the chicken thighs out of the marinade, and let the worst of it drip off. Place them in the air fryer basket skin side up in a single layer, so the air can circulate freely between the pieces.
- Cook at 200 °C for 20-25 minutes. Turn the chicken thighs halfway through, so they turn golden and crispy all the way around.
- Check with a meat thermometer that the core temperature in the thickest part is at least 75 °C — then the chicken is cooked through and safe to serve.
Serving
- Let the chicken thighs rest under a piece of foil for 5 minutes, so the juices redistribute through the meat. Serve with a fresh salad, boiled new potatoes or warm flatbread.
Notes
Tips for the perfect result:
Use unwaxed lemons when you grate the zest — it holds the most flavour and no pesticide residue. Pat the chicken thighs dry with kitchen paper before marinating; a dry surface binds the marinade better and gives crispier skin. Marinating time:
60 minutes is the minimum for the flavours to penetrate. If you let the chicken marinate for 4-6 hours or overnight, you get noticeably more intense flavour — but longer than 12 hours and the citric acid can start to "cook" the meat and make it mealy. Variation:
Swap the oregano and thyme for rosemary and tarragon for a more Mediterranean character, or add a pinch of chilli flakes if you want a bit of bite. A splash of white wine in the marinade lifts the dish too. Serving:
Serve with tzatziki, a green salad with cucumber and red onion, or warm pita bread. A glass of white wine with a citrus note pairs nicely. Portion size:
If your air fryer is smaller, you can make the dish in two batches. Keep the first batch warm in the oven at 80 °C while you cook the second portion.
Use unwaxed lemons when you grate the zest — it holds the most flavour and no pesticide residue. Pat the chicken thighs dry with kitchen paper before marinating; a dry surface binds the marinade better and gives crispier skin. Marinating time:
60 minutes is the minimum for the flavours to penetrate. If you let the chicken marinate for 4-6 hours or overnight, you get noticeably more intense flavour — but longer than 12 hours and the citric acid can start to "cook" the meat and make it mealy. Variation:
Swap the oregano and thyme for rosemary and tarragon for a more Mediterranean character, or add a pinch of chilli flakes if you want a bit of bite. A splash of white wine in the marinade lifts the dish too. Serving:
Serve with tzatziki, a green salad with cucumber and red onion, or warm pita bread. A glass of white wine with a citrus note pairs nicely. Portion size:
If your air fryer is smaller, you can make the dish in two batches. Keep the first batch warm in the oven at 80 °C while you cook the second portion.
Nutrition
Calories: 405kcalCarbohydrates: 5gProtein: 36gFat: 27gSaturated fat: 6gPolyunsaturated fat: 4gMonounsaturated fat: 12gCholesterol: 180mgSodium: 1180mgPotassium: 410mgFiber: 1gSugar: 3gVitamin A: 210IUVitamin C: 14mgCalcium: 32mgIron: 2mgNet carbohydrates: 4g
