Ingredients
Method
- Preheat the air fryer at 380ºF for 4 minutes.
- Rub the boneless skinless chicken thighs with the taco seasoning, making sure you fully coat them on all sides. Season with a pinch of Kosher salt and pepper and drizzle with olive oil and lemon juice.
- Stir the chicken and the seasonings well to combine using your hand or a spatula.
- Place the coated chicken thighs in the air fryer basket and cook at 380ºF for 18-20 minutes, flipping halfway.
- Chicken thighs are done when the internal temperature reaches 165ºF. Sprinkle with fresh chopped parsley and Enjoy.
Notes
- For the crispiest skin, ensure the chicken is patted dry before seasoning. Any moisture will steam rather than crisp.
- Use a meat thermometer to check doneness; poultry should reach an internal temperature of 165°F (74°C) at its thickest part.
- Don't overcrowd the air fryer basket. Cook in batches if necessary to allow proper air circulation for even cooking and crisping.
- Leftover chicken thighs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the air fryer at 350°F (175°C) for 5-7 minutes to maintain crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use a meat thermometer to check doneness; poultry should reach an internal temperature of 165°F (74°C) at its thickest part.
- Don't overcrowd the air fryer basket. Cook in batches if necessary to allow proper air circulation for even cooking and crisping.
- Leftover chicken thighs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the air fryer at 350°F (175°C) for 5-7 minutes to maintain crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.