Ingredients
Scale
Air Fryer Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 1 tbsp (15 ml) olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
Poblano Cream Sauce
- 1 poblano pepper, peeled
- ½ cup (120 ml) plain Greek yogurt
- ¼ cup (60 ml) sour cream
- 1 tbsp (15 ml) lime juice
- 1 garlic clove, minced
- 1 tbsp (1 g) fresh cilantro, chopped
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the air fryer to 400°F (205°C).
- Pat the chicken thighs dry with paper towels.
- Drizzle the chicken with olive oil and season with garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper.
- Rub the seasoning evenly over the chicken.
- Place the chicken thighs in the air fryer basket skin side down.
- Air fry for about 24 minutes, flipping halfway through.
- While the chicken cooks, roast the poblano over a gas flame or under a broiler until the skin is charred and blistered.
- Let the poblano cool, then peel off the skin and remove the stem and seeds.
- Add the roasted poblano, Greek yogurt, sour cream, lime juice, garlic, cilantro, salt, and black pepper to a blender.
- Blend until smooth and creamy.
- Check the chicken with an instant-read thermometer. The thickest part should reach 165°F (75°C).
- Let the chicken rest for a few minutes.
- Spoon the poblano cream sauce over the chicken and garnish with fresh cilantro.
- Serve immediately with rice, beans, plantains, or your favorite sides.
- Prep Time: 15 minutes
- Cook Time: About 24 minutes