Tender Golden Air Fryer Chicken Thighs
Tender and golden chicken thighs, quickly cooked in the air fryer, perfectly seasoned.
Steps
- 1
Pat the chicken thighs dry with paper towels. If some pieces are uneven, trim them to cook evenly.
- 2
In a bowl, mix the thighs with olive oil, salt, pepper, paprika, garlic granules, and rosemary. Let marinate for 10 minutes.
- 3
Preheat the air fryer to 190°C (375°F). Cook the thighs for 30 minutes, turning halfway through.
- 4
Let the thighs rest for 5 minutes, then serve hot. Ensure the internal temperature reaches 74°C (165°F).
Shopping list
4 chicken legs, 1 tbsp olive oil, salt and pepper to taste, paprika powder/garlic powder/rosemary to taste
Recipe story
Chicken thighs are a beloved dish in many cultures, from American Southern cuisine to Asian cooking. In the Southern United States, fried chicken is a tradition, and the air fryer offers a lighter version. In Korean cuisine, chicken thighs are often marinated in sweet-spicy sauces. This recipe combines simplicity with modern technology for a crispy and juicy result.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Rosemary
In ancient Rome, rosemary was a symbol of remembrance and fidelity, used in bridal crowns and funeral rites. Legend says that the goddess Venus, emerging from the sea waves, created rosemary.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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