Ingredients
2
2 servings
- •4 chicken thighs, large bone-in, skin on
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •1 tablespoon dijon mustard
- •¼ cup balsamic vinegar
- •½ cup olive oil
- •½ teaspoon garlic powder
- •½ teaspoon dried Italian seasoning
- •nonstick cooking spray, for greasing
- •fresh herb, for garnish, chopped
Instructions
- Generously season the chicken thighs with salt on both sides, including under the skin.
- In a large bowl, whisk together the Dijon mustard, balsamic vinegar, olive oil, garlic powder, Italian seasoning.
- Add chicken thighs to the marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Let the chicken come to room temperature before cooking.
- Preheat the air fryer to 380°F (195°C) for 3 minutes.
- Remove the chicken from the marinade and pat dry with a paper towel. Lightly spray with cooking spray or rub with a bit of olive oil.
- Add the chicken thighs (as many as will fit) to the air fryer, skin-side down, and cook for 5–7 minutes. Flip the chicken and cook 5 –7 minutes more, until the internal temperature reaches 165°F (75°C). Repeat with the remaining chicken thighs, if needed.
- Garnish with herbs of choice and serve.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 886
- Carbohydrate: 6g
- Fat: 65g
- Fiber: 0g
- Protein: 63g
- Sugar: 4g
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