Airfryer garlic herb boneless skinless chicken thigh recipe air fryer

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on) (about 1.5 lb total; will be skinned and deboned)
• 0.5 cup Cilantro (loosely packed, fresh)
• 2 stalks Scallions (white and green parts, chopped)
• 0.25 cup Parsley (fresh, chopped)
• 3 cloves Garlic (peeled)
• 0.5 piece Medium Onion (peeled and quartered)
• 0.5 piece Scotch Bell Pepper (green, seeded and quartered)
• 3 tablespoons Unsalted Butter (melted)
• 0.5 tablespoon Dried Thyme
• 0.5 tablespoon Dried Basil Leaves
• 0.5 tablespoon Dried Oregano
• 1 teaspoon Dried Rosemary
• 2 dashes Smoked Paprika (about 1/8 tsp)
• 1 teaspoon All‑Purpose Seasoning (e.g., Emerald Bam)
• 4 drops Liquid Smoke
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare and Trim Chicken

   Rinse the chicken thighs, pat dry with paper towels, then carefully remove the skin and any visible fat. Using a sharp knife, debone the thighs by cutting along the bone and lifting the meat away.

   Time: PT15M

2. Blend Herb‑Garlic Marinade

   In a blender, combine cilantro, scallions, parsley, garlic, half a medium onion, and half a medium scotch bell pepper. Blend until smooth, adding a splash of water if needed.

   Time: PT5M

3. Marinate the Chicken

   Place the trimmed chicken in a large mixing bowl, pour the blended herb mixture over it, and massage to coat every piece. Cover tightly with plastic wrap and refrigerate for at least 2 hours (up to overnight).

   Time: PT2H

4. Prepare Herb Butter

   Melt the butter in a small saucepan over low heat. Stir in thyme, basil, oregano, rosemary, smoked paprika, all‑purpose seasoning, and liquid smoke until evenly combined.

   Time: PT5M

5. Apply Herb Butter to Chicken

   Remove the chicken from the fridge, discard the plastic wrap, and dab the herb butter over all sides of the marinated thighs, ensuring an even coating.

   Time: PT5M

6. Arrange in Airfryer

   Pre‑heat the airfryer if your model requires it. Place the chicken thighs in the basket in a single layer without overlapping.

   Time: PT5M

7. First Half of Cooking

   Air‑fry the chicken for 15 minutes.

   Time: PT15M

8. Flip and Finish Cooking

   Open the basket, flip each thigh using tongs, and continue air‑frying for another 15 minutes, or until the internal temperature reaches 165°F (74°C).

   Time: PT15M

9. Rest and Serve

   Transfer the chicken to a plate, cover loosely with foil, and let rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

5 g

Fat

15 g

Fiber

2 g