Ingredients
Method
- Combine the chicken thighs, olive oil, minced garlic, salt, black pepper, cayenne pepper, lemon juice, and Parmesan cheese in a large bowl and mix until the chicken is thoroughly coated.
- Place the chicken skin-side up in the air fryer basket and air fry at 200°C (400°F) for 12 minutes.
- Flip the chicken and continue air frying at 200°C (400°F) for an additional 6 minutes or until cooked through.
- Remove the chicken from the air fryer, garnish with chopped parsley, and serve with lemon wedges.
Nutrition
Notes
- I go for chicken thighs that are about the same size — that way, they cook nice and even, and everything’s ready at the same time. No guessing, no cutting into pieces to check!
- Make sure to pat the chicken dry — it really makes a difference! If the skin’s damp, it won’t crisp up as nicely. Just a quick pat with paper towels before you season does the trick.
- I never skip the lemon juice — it’s not just for flavor! It keeps the chicken nice and juicy and cuts through all that cheesy, garlicky richness.
- Don’t overcrowd the basket. Make sure you give the chicken thighs a bit of space! If they’re packed in too tight, they’ll steam instead of getting crispy. You can always cook in batches if you need to.