Ingredients
1
1 servings
- •⅓ cup fresh flat-leaf parsley leaves and tender stems
- •⅓ cup fresh basil leaves
- •½ cup packed fresh dill, stems removed
- •1 cup mayonnaise
- •¼ cup buttermilk, or milk
- •1 green onion, cut into thirds
- •2 anchovies
- •3 tablespoons fresh lemon juice
- •1 ½ teaspoons garlic powder
- •½ teaspoon table salt
- •½ teaspoon honey
- •¼ teaspoon Frank’s hot sauce, optional
- •4 bone-in, skin-on chicken thighs, bone-in, skin-on
- •nonstick cooking spray
- •air fryer
Instructions
- Make green goddess dressing: Add the herbs, mayonnaise, buttermilk or milk, green onion, anchovies, lemon juice, garlic powder, ½ teaspoon salt, honey, and hot sauce, if using, in a blender and blend until smooth, about 30 seconds.
- Make the marinade: Transfer ¾ cup of the green goddess dressing to an airtight container or resealable plastic bag large enough to hold the chicken.
- Add the chicken thighs to the marinade, tossing them to coat all sides. Refrigerate the chicken for at least 1 hour or overnight.
- Put the remaining green goddess dressing in the fridge to chill and thicken up for serving.
- When ready to cook, preheat the air fryer to 400°F (200°C).
- Spray the air fryer basket with nonstick cooking spray.
- Remove excess marinade from chicken thighs and lay them in the air fryer basket, skin side down.
- Cook until the chicken thighs are brown and crispy and reach an internal temp of 165°F (75°C), about 17 to 22 minutes, depending on the size. Flip halfway through cooking.
- Serve chicken with reserved green goddess dressing. Thin out the dressing with buttermilk or milk, if desired.
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