INGREDIENTS
- 2 lbs chicken thighs , about 4 thighs - boneless, skinless
- 2 tbsp extra virgin olive oil
- 2 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
INSTRUCTIONS
- Rinse the raw chicken thighs and pat them dry using a paper towel. Drizzle olive oil over boneless thighs and rub into the chicken.
- Create a dry rub by mixing the Italian seasonings, paprika, salt and pepper together in a small bowl. Sprinkle the seasonings over the chicken thighs and rub in until all surfaces are well coated.
- Spray the air fryer basket with non-stick cooking spray. Place the chicken thighs in the air fryer basket (smooth side facing up in a single layer making sure not to crowd the basket) and cook for 10 minutes at 380°F.
- Then flip each thigh and cook for an additional 10 minutes or until the internal temperature of the chicken reaches 165°F. (remember cook time will vary some between air fryer models and the size of the thighs)
NOTES
Store your leftover chicken in an airtight container or tightly covered in plastic wrap and store in the refrigerator for up to 5 days.
Air Fryer: To reheat in the air fryer, cook at 400°F for 4 - 6 minutes or until heated through.
Oven: To reheat in the oven, simply place chicken thighs on a foil lined baking sheet and reheat in the oven for up to 10 mins at 400°F or until heated through.
Microwave: If reheating in the microwave, reheat at 30 secs intervals until heated through.
NUTRITION
Serving: 4gCalories: 5kcalCarbohydrates: 1gProtein: 0.1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gTrans Fat: 0.003gSodium: 6mgPotassium: 14mgFiber: 0.4gSugar: 0.05gVitamin A: 17IUVitamin C: 0.02mgCalcium: 16mgIron: 0.4mg
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