Cuisses de poulet à la friteuse à air

Ingrédients

• 1 cup plain Greek yogurt
• 3 Tbsp fresh Italian parsley (finely chopped, divided use)
• 3 Tbsp fresh dill (finely chopped, divided use)
• 1 medium lemon, juiced (to equal 2 Tbsp)
• 1 1/2 tsp granulated garlic or garlic powder
• 1 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 1/2 tsp onion powder
• 1/2 tsp dry oregano
• 1/2 tsp crushed red pepper flakes (optional)
• 4 large chicken thighs (bone in skin on)

Préparation

1. 1

   In a small bowl, whisk together Greek yogurt, 2 Tbsp parsley, 2 Tbsp dill, lemon juice, granulated garlic, salt, pepper, onion powder, oregano and red pepper flakes in a small bowl

2. 2

   Place chicken thighs into a large Ziploc bag. Add marinade. Seal and shake to evenly coat chicken pieces. Place into the fridge to marinate overnight or at least 8 hours.

3. 3

   Prepare: Preheat the air fryer to 380°F. Remove chicken from marinade letting excess drip off. Discard marinade.

4. 4

   Spray basket of air fryer with cooking spray or an oil mister. Place chicken thighs skin side down in basket cooking for 12 minutes.

5. 5

   Flip and continue to cook skin up for another 8-10 minutes or until an internal temperature of 165°F is reached and juices run clear and the skin is golden brown.

6. 6

   Let rest 5 minutes, then garnish with reserved parsley and dill.

7. 7

   To Bake Chicken Thighs: Preheat oven to 400°F. Fit a rimmed pan with a rack. Spray liberally with cooking spray.Remove chicken from marinade allowing excess to drip off. Place on a baking rack skin side up. Bake for 35-45 minutes or until juices run clear and a thermometer registers 165°F.Broil to char skin further at the end of baking, if desired.Rest for 5 minutes, then enjoy.