Go Back
two boneless skin-on chicken thighs with golden crisp skin on an ordinary plate, with fine black-pepper and lemon-zest flecks visible on the cut meat edges and a little clear lemon juice around the meat, with no breast cutlets, wings or garnish
Melissa Hart

Air Fryer Lemon Pepper Chicken

Boneless thighs with the skin left on give lemon-pepper chicken a crisp surface and a juicy center, without repeating a plain seasoned breast cutlet. Rub fresh zest and cracked pepper mostly on the meat side. Too much zest sitting on top of the skin can scorch before the fat renders, while lemon juice belongs after cooking so it doesn't wet the surface you are trying to brown. Serve with the skin facing up and spoon the juice around the meat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 boneless skin-on chicken thighs about 6 oz each
  • 1 tsp olive oil
  • 1/2 tsp fine salt
  • 2 tsp finely grated lemon zest
  • 1 tsp coarsely ground black pepper
  • 1/4 tsp garlic powder
  • 1 tbsp fresh lemon juice

Method
 

  1. Preheat a 6-quart air fryer to 390°F for 3 minutes. Pat the thighs thoroughly dry, especially the skin, and unfold them without removing the skin.
  2. Rub the meat sides with lemon zest, pepper, garlic powder and half the salt. Rub the skin lightly with oil and remaining salt.
  3. Place skin-side down in the basket and air fry for 7 minutes. Turn skin-side up and cook for 8 to 11 minutes more until the skin is crisp and the thickest meat reaches at least 165°F.
  4. Transfer skin-side up to a plate and rest uncovered for 5 minutes. Spoon lemon juice around the cut meat edges rather than over the crisp skin.
  5. Serve one thigh per person while the skin is still crisp.