Air-Fryer Crispy Mexican Spiced Chicken Thighs

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh lime wedges (for serving)
• Chopped cilantro (for garnish)

Method

1. 1

   In a large bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper to create a marinade.

2. 2

   Add the chicken thighs to the bowl, ensuring they are well-coated in the marinade. Let them marinate for at least 10 minutes.

3. 3

   Preheat the air fryer to 200°C (400°F) for 5 minutes.

4. 4

   Place the marinated chicken thighs skin-side down in the air fryer basket.

5. 5

   Air fry at 200°C (400°F) for 12 minutes, then carefully flip the thighs and cook for an additional 10 minutes until crispy and cooked through.

6. 6

   Check the internal temperature to ensure it reaches 75°C (165°F). If necessary, cook for a few additional minutes.

7. 7

   Remove from the air fryer and let rest for a couple of minutes before serving with fresh lime wedges and chopped cilantro.

Swaps & variations

• Use skinless chicken thighs for a healthier option.
• Swap olive oil with avocado oil for a different flavor.
• Replace lime wedges with lemon for a citrus twist.

Storing & freezing

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the air fryer at 180°C (350°F) for 5 minutes until heated through.