Garlic Butter Chicken Thighs in the Air Fryer 🤤💕

Ingredients

• 1.5 lb Chicken Thighs, Bone‑In, Skin‑On (Deboned, skin left on for crispiness)
• 1 tsp Salt (Kosher or table salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tsp Garlic Powder (For seasoning the thighs)
• 4 tbsp Unsalted Butter (Melted; can use salted butter if preferred)
• 2 cloves Garlic (Minced)
• 1 tbsp Fresh Parsley (Finely chopped)

Instructions

1. Debone the Chicken Thighs

   Using a sharp knife, carefully cut along the bone to remove it while keeping the skin intact.

   Time: PT5M

2. Pat Dry

   Place the deboned thighs on paper towels and pat both sides dry to remove excess moisture.

   Time: PT2M

3. Season the Thighs

   Season both sides of each thigh with salt, black pepper, and garlic powder. Rub gently to coat evenly.

   Time: PT3M

4. Preheat Air Fryer

   Set the air fryer to 380°F and let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: 380°F

5. First Side Cooking

   Arrange the thighs skin‑side down in a single layer in the air‑fryer basket. Cook at 380°F for 10 minutes.

   Time: PT10M

   Temperature: 380°F

6. Flip and Finish Cooking

   Using tongs, flip the thighs and continue cooking for another 10 minutes until the skin is golden and crispy.

   Time: PT10M

   Temperature: 380°F

7. Prepare Garlic Butter Sauce

   While the chicken cooks, melt the butter in a small bowl (microwave or saucepan). Add minced garlic, chopped parsley, a pinch of salt, and black pepper. Stir to combine.

   Time: PT4M

8. Brush Chicken with Sauce

   When the thighs are done, remove them from the air fryer and brush generously with the garlic butter sauce.

   Time: PT2M

9. Serve

   Transfer the brushed thighs to a serving plate and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

1g

Fat

18g

Fiber

0g