These air fryer chicken thighs are so flavorful, juicy and delicious. They pair really well with tattooed chef cauliflower fried rice. I served them tonight with my roasted turmeric cauliflower.
Ingredients:
6 boneless skinless chicken thighs
Marinade:
6 scallions , rinsed and roots cut off
1/2 cup unsweetened apple sauce
3 whole cloves of garlic
2 tbsp olive oil
1/2 tsp sesame oil
2 tbsp soy sauce
1 tbsp fish sauce
3 tbsp rice wine vinegar
1 tsp dry ground ginger
1 tsp salt
2 tsp pepper
Directions:
· Blend all marinade ingredients in your blender
or food processor until thick and smooth. I used my smoothie blender.
· Remove chicken thighs from packaging. Use your
hands to open each one up so your marinade can get to the whole surface.
· Pour marinade into a ziplock freezer bag and add
chicken thighs. Refrigerate 6-24 hrs.
· Preheat your air fryer to 400 degrees.
· Place as many thighs in as you can with them
spread open but not overlapping. I was able to cook 4 at a time.
· Cook for 12 min, then flip each one and cook an
additional 8 minutes or until internal temp reaches 165 degrees
Calories per thigh: 240
Mommy's on a diet 