Dijon Air Fryer chicken thighs
Dijon Air Fryer chicken thighs are perfectly seasoned, slathered with Dijon mustard and cooked in the Air Fryer until tender, juicy and browned.
Yield: 3 -4 servings
Ingredients
- 1 lb. boneless, skinless chicken thighs
- ¾ teaspoon poultry seasoning (see notes)
- ¾ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons Dijon mustard
Instructions
- Preheat the Air Fryer to 375 (if preheat is required).
- In a small bowl, combine the poultry seasoning, paprika, salt and pepper.
- Season the chicken thighs all over with the seasoning mixture and place in the Air Fryer tray. Dollop about ½ tablespoon of Dijon mustard on the top of each chicken thigh and brush evenly over the top of each one.
- Close the Air Fryer and set to cook at 375 for 15-18 minutes. (If using bone-in thighs, increase cook time to 22-25 minutes.) Use a digital thermometer to check that the chicken thighs have reached an internal temperature of 165. If not, add another 1-2 minutes of cook time.
- Serve hot and enjoy!
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Notes
The serving size is about 1-2 chicken thighs per person. However, only about 4 thighs will fit in an Air Fryer at once. If you want to make more than that, you can keep extras warm on a plate covered with aluminum foil or in an oven at a low temperature.
Poultry seasoning is a great mix of herbs that adds a TON of flavor. You can buy it in a little container in the spice aisle and it typically contains thyme, sage, marjoram, rosemary, black pepper and nutmeg. Or, if you don’t have any or want to buy any, use a blend of sage, thyme and rosemary.
As is, this recipe is gluten-free and low-carb (as well as dairy-free), but you could sprinkle the tops of the Dijon brushed chicken thighs with some breadcrumbs if you’d like. It would give it a bit more of a crunchy, breaded exterior.
I have, use and recommend a digital thermometer to test meat to ensure it’s properly cooked.
No Air Fryer? You can still make this recipe and bake the chicken thighs in the oven instead. Bake at 400 for about 25 minutes, until a digital thermometer reads 165. (Tip: Line your baking sheet with foil and spray with cooking spray for easy clean-up.)
Leftover baked chicken thighs will keep, once cooled, in a covered container in the refrigerator for up to 4-5 days. Slice them, reheat if desired, and use for sandwiches, wraps, grain bowls and more.
Video
Nutrition
Serving: 1chicken thigh | Calories: 193kcal | Carbohydrates: 1g | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 138mg | Sodium: 668mg | Fiber: 1g
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