Chicken… Lets Keto in the Air Fryer
¼ Cup Lemon Juice
2 Tablespoons Olive Oil
1 Teaspoon Dijon Mustard
2 Cloves Garlic, Minced
¼ Teaspoon Sea Salt
⅛ Teaspoon Ground Black Pepper
4 Skin-On, Bone-In Chicken Thighs
4 Lemon Wedges
Step 1 Whisk lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper together in a bowl. Set marinade aside.
Step 2 Place chicken thighs into a large resealable plastic bag. Pour marinade over chicken and seal bag, making sure to cover all parts of chicken. Refrigerate for at least 2 hours.
Step 3 Preheat an air fryer to 360 degrees F (175 degrees C).
Step 4 Remove chicken from marinade and pat dry with paper towels. Place chicken pieces in the air fryer basket, cooking in batches if necessary.
Step 5 Fry until chicken is no longer pink at the bone and the juices run clear, 22 to 24 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Squeeze a lemon wedge over each piece upon serving. Serve with cauliflower mash, steamed broccoli with lemon. Serves 4