Italian Chicken Thighs

An easy Italian marinade and 16 minutes in the air fryer. This is the chicken for the Caesar salad.

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Part 3 of my Chicken Caesar Salad series is the chicken. I trim about 6 boneless skinless thighs and marinate them in olive oil, red wine vinegar, garlic powder, Italian seasoning, salt, pepper, and Dijon for at least an hour. Then they go in the air fryer at 350°F (175°C) for 16 minutes, flipped halfway, until they hit 165°F (74°C). My honest rating is 8/10, and my wife gave it a 10/10. Next up is the full chicken Caesar salad.

Tips and swaps

• Marinate at least 1 hour, up to overnight.
• A 6-thigh batch leaves leftover chicken after the salad.

Related: Homemade Caesar Dressing (Part 1), Homemade Croutons (Part 2), Chicken Caesar Salad (Part 4)

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Italian Chicken Thighs

Boneless chicken thighs in an olive oil, red wine vinegar, Dijon, and Italian seasoning marinade, air fried at 350°F (175°C) for 16 minutes.

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Prep Time 10 minutes mins

Cook Time 16 minutes mins

Marinate 1 hour hr

Total Time 1 hour hr 26 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Calories: 200

Ingredients Method Video Notes

Ingredients

  

• 6 boneless skinless chicken thighs about, 1 package, trimmed
• 1/4 cup (60 ml) olive oil
• 1 tbsp red wine vinegar
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• salt and pepper
• 1 tsp Dijon mustard Grey Poupon

Method

 

1. Trim the thighs.
2. Mix the oil, vinegar, garlic powder, Italian seasoning, salt, pepper, and Dijon.
3. Put the thighs and marinade in a bag. Mix it around.
4. Refrigerate 1 hour to overnight.
5. Air fry at 350°F (175°C) for 16 minutes, flipping halfway, to at least 165°F (74°C) inside.
6. Slice for the salad.

Notes

Marinate at least 1 hour, up to overnight. Flip halfway and check they reach at least 165°F (74°C) inside. Slice for the chicken Caesar salad. Calories are an estimate: about 200 per serving.