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Air Fryer Lemon Pepper Chicken on a plate
Andrew Fowler

Air Fryer Lemon Pepper Chicken

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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. Thoroughly dry thighs, especially skin; unfold without removing skin.
  2. Rub meat sides with zest, pepper, garlic powder, and half the salt. Lightly rub skin with oil and remaining salt.
  3. Air fry skin-side down 7 minutes. Turn skin-side up; cook 8 to 11 minutes more until skin crisp and thickest meat at least 165°F.
  4. Plate skin-side up; rest uncovered 5 minutes. Spoon lemon juice around cut meat edges, not over crisp skin.
  5. Serve one thigh per person while skin stays crisp.