Lemon Pepper Chicken Thighs (Air Fryer)
This Lemon Pepper Chicken Thighs recipe is SO EASY! Juicy, crispy skin with zesty lemon and bold pepper, ready in under 30 minutes using the air fryer.
Servings: 4 servings
Ingredients
- 4 pieces chicken thighs bone-in & skin-on
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon black pepper freshly cracked
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- fresh parsley for garnish, optional
Instructions
- In a mixing bowl, combine olive oil, lemon zest, lemon juice, black pepper, garlic powder, onion powder, salt, and smoked paprika. Whisk everything together until well blended.
- Add the chicken thighs to the bowl and toss thoroughly to coat each piece with the lemon pepper mixture. Let them marinate for at least 15 minutes to allow the flavors to soak in. For deeper flavor, marinate up to 2 hours in the refrigerator.
- Preheat your air fryer to 380°F (193°C) for about 5 minutes.
- Place the chicken thighs skin-side down in the air fryer basket, making sure they’re not overcrowded. Cook for 12 minutes, then flip and cook for an additional 8-10 minutes until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
- Remove the chicken thighs from the air fryer and let them rest for a few minutes. Sprinkle fresh parsley over the top for color and freshness. Serve with your favorite sides and enjoy!
Equipment
- Air Fryer
- Mixing Bowl
- Zester or fine grater
- Tongs
- Meat thermometer
Notes
- Pat chicken dry before marinating to maximize crispiness.
- Give the air fryer basket a quick spray with olive oil to prevent sticking.
- Let the chicken rest after cooking to keep juices locked in.
- Use a meat thermometer to check for doneness if unsure.
- Leftovers store well refrigerated for 3 days or frozen up to 3 months; reheat in air fryer to maintain crispiness.