YOUR SOLIN GENERATED RECIPE
Air-Fried Boneless Chicken Thighs
Juicy chicken thighs air-fried with a smoky spice rub until golden and crisp, served alongside tender roasted broccoli florets.
INGREDIENTS
8 oz Boneless skinless chicken thighs
1.5 cup Broccoli florets
1 tsp Extra virgin olive oil
0.5 tsp Smoked paprika
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot cooking surface.
Pat the chicken thighs completely dry with paper towels to help the skin-side become extra crispy.
In a small bowl, mix the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
In a large mixing bowl, toss the chicken thighs and broccoli florets with the olive oil and the spice blend until every piece is thoroughly coated.
Place the chicken thighs in the air fryer basket in a single layer, ensuring they do not overlap, and tuck the broccoli florets into the gaps.
Air fry for 12 to 15 minutes, flipping the chicken halfway through, until the exterior is golden brown and the internal temperature reaches 165°F.
Remove the chicken from the basket and let it rest for 3 to 5 minutes to allow the juices to redistribute before serving.