3Tbspfresh Italian parsleyfinely chopped, divided use
3Tbspfresh dillfinely chopped, divided use
1mediumlemon, juiced (to equal 2 Tbsp)
1 1/2tspgranulated garlic or garlic powder
1 1/2tspsalt
1tspfreshly ground black pepper
1/2tsponion powder
1/2tspdry oregano
1/2tspcrushed red pepper flakes (optional)
4largechicken thighs bone in skin on
Instructions
In a small bowl, whisk together Greek yogurt, 2 Tbsp parsley, 2 Tbsp dill, lemon juice, granulated garlic, salt, pepper, onion powder, oregano and red pepper flakes in a small bowl
Place chicken thighs into a large Ziploc bag. Add marinade. Seal and shake to evenly coat chicken pieces. Place into the fridge to marinate overnight or at least 8 hours.
Prepare: Preheat the air fryer to 380°F. Remove chicken from marinade letting excess drip off. Discard marinade.
Spray basket of air fryer with cooking spray or an oil mister. Place chicken thighs skin side down in basket cooking for 12 minutes. Flip and continue to cook skin up for another 8-10 minutes or until an internal temperature of 165°F is reached and juices run clear.
Let rest 5 minutes, then garnish with reserved parsley and dill.
Notes
Please note when baking the appearance and skin texture will be different than air frying. To Bake Chicken Thighs:
Preheat oven to 400°F. Fit a rimmed pan with a rack. Spray liberally with cooking spray.
Remove chicken from marinade allowing excess to drip off.
Place on a baking rack skin side up.
Bake for 35-45 minutes or until juices run clear and a thermometer registers 165°F.
May broil to char skin further at the end of baking, if desired.