Ingredients
4
4 servings
- •1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
- •2 tablespoons avocado oil
- •1 tablespoon white vinegar
- •1.5 teaspoons dry ranch dressing mix (such as Hidden Valley Ranch®)
- •1 teaspoon garlic powder
- •0.5 teaspoon salt
- •0.5 teaspoon freshly ground black pepper
- •3 tablespoons shredded extra-sharp Cheddar cheese
- •1 tablespoon chopped fresh parsley
Instructions
- Combine chicken, avocado oil, white vinegar, ranch powder, garlic powder, salt, and pepper in a large bowl. Stir well until the chicken is coated, cover, and marinate in the fridge for 30 to 60 minutes, but not much longer, as the texture will become mushy.
- Preheat the air fryer to 380 degrees F (190 degrees C). Place chicken cubes in the air fryer basket in a single layer, not touching.
- Air fry until chicken is no longer pink in the center and the juices run clear, flipping once when the edges start to brown, being sure not to overcook, 8 to 11 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Your cooking time may vary depending on the brand and size of your air fryer, and you may need to cook in batches.
- Sprinkle the chicken with Cheddar cheese. Return to the air fryer until cheese melts, for about 30 seconds. Serve warm, garnished with chopped parsley.
Nutritional Facts
Per 4 servings
- Calories: 328
- Carbohydrate: 1g
- Fat: 26g
- Fiber: 0g
- Protein: 21g
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