Air Fryer Chicken Thighs

What a long and busy week this week. Typically, I go into town or do errands once a week, if that. This week was just a constant busy week of preparing for my family to come into town and getting Jace back from his Nana's. We went to Camarillo and back last weekend, I took Jace to his first concert (TI and Nelly) on Monday, we had a cleaning lady here on Wednesday as well as a guy who put up our trampoline, and today I took Jace to get his haircut, went to the UPS store and did some returns and did a grocery pickup. This upcoming week will be busy as my sister will be staying with us so I have the swimming pool to fill up and the house to clean. Phew. I'm going to try to catch up on blogs as much as I can in the meantime.

Earlier this week I made the most delicious Air Fryer Chicken Thighs recipe. The full recipe is from Eat Well 101 and can be found HERE. We replaced Asparagus with Green Beans, we didn't use salt, and replaced the Parsley with Basil. 

Ingredients:
Boneless, skinless chicken thighs
1 tsp paprika
1 tsp onion powder
1/4 tsp black pepper
2 tsp garlic powder
1/4 tsp crushed red chili pepper flakes


Directions:
Pat the chicken thighs with a paper towel to dry and add them to a plate. In a small bowl, combine the paprika, onion powder, olive oil, garlic powder, crushed red pepper flakes and pepper. Season the thighs with the spice mixture. Place them in an air fryer and cook at 380 degrees for 10 minutes. 


After 10 minutes, flip the chicken thighs and cook 7-8 more minutes until the chicken thighs are done and no longer pink. Serve with salad, rice, and green beans.




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