The secret to making the juiciest boneless chicken thighs in the air fryer is marinating them with yogurt. They come out delicious!
Ingredients
- 1/2 cup nonfat Greek yogurt
- 2 garlic cloves, minced
- 1 lemon, halved
- 1 tablespoon McCormick Gourmet Cajun seasoning, divided
- 1/2 teaspoon paprika
- 1/2 teaspoon dried herbs, such as herbs de Provence
- 8 boneless skinless chicken thighs, trimmed of fat (36 ounces total)
Directions
- In a blender or jar (if using an immersion blender), combine the yogurt, garlic,juice from half the lemon, and 1/2 tablespoon of the cajun seasoning and blend until smooth. Reserve the other lemon half for serving.
- Put the chicken in a large dish that will fit it in an even layer. Pour the yogurt marinade over the chicken and toss to coat, making sure each piece is completely coated.
- Cover the dish and refrigerate for at least 2 hours, and up to 6.
- When you’re ready to air fry, lightly oil the air fryer basket.
- Remove the chicken from the dish and remove all but a thin layer of the marinade. Season with the remaining 1/2 tablespoon of the cajun seasoning, paprika and dried herbs.
- Air fry the thighs 400°F in a single layer, in batches as needed for 14 minutes, flipping half way or until the internal temperature reaches 165°F and both sides are browned.
- Once cooked, cut the remaining lemon half into wedges, and serve alongside the chicken.
