Chicken
- 2 lbs skin-on chicken thighs (cut into bite-size pieces if desired)
Seasonings
- 1.5 teaspoons coarse sea salt
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon white pepper
Marinade
- 0.25 cup lemon juice (freshly squeezed if possible)
- 2 tablespoons olive oil
- 2–3 sprays avocado oil (for air fryer basket)
Garnish
- 2 tablespoons chopped chives
- Furikake (optional)
- Lemon wedges
The chicken thighs are the star here: skin-on pieces render a bit of fat as they cook, helping the edges crisp while the interior stays juicy. Sea salt, garlic powder, onion powder, and white pepper create a simple savory base that lets the lemon shine. Lemon juice and olive oil form a light marinade that brightens the flavor, and avocado oil spray keeps the chicken from sticking to the basket.
Step-by-Step Instructions
Marinate the Chicken
- Pat the chicken thighs dry with paper towels. If you prefer true “bites,” cut them into roughly 1–2 inch pieces; otherwise, cook them as small thighs and slice after cooking.
- In a large bowl, combine the chicken with sea salt, garlic powder, onion powder, white pepper, lemon juice, and olive oil. Toss well so every piece is coated evenly.
- Cover and marinate in the refrigerator for at least 30 minutes; up to several hours will deepen the lemon flavor.
Prep the Air Fryer
- Preheat your air fryer to 400°F (204°C) for a few minutes if your model calls for preheating.
- Lightly spray the air fryer basket with avocado oil to help prevent sticking.
Air Fry the Chicken
- Arrange the marinated chicken thighs or bites in a single layer in the basket, leaving a bit of space between pieces for air circulation. Cook in batches if needed.
- Air fry at 400°F (204°C) for 10 minutes.
- Flip the pieces (or shake the basket if they’re bite size), then continue cooking for another 8–10 minutes, or until the skin is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Adjust time slightly based on your air fryer and the size of the pieces.
Garnish and Serve
- Transfer the cooked chicken bites to a serving dish.
- Sprinkle with chopped chives and, if you like, a light dusting of furikake for extra umami and crunch.
- Serve immediately with lemon wedges on the side for squeezing over the top.
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