Description
Crispy and flavorful Air Fryer Lemon Chicken Bites made with skin-on chicken thighs, marinated in lemon juice and spices. This keto, paleo, and Whole30-friendly recipe offers a juicy, tender bite with a golden crispy skin, perfect for a quick and healthy meal.
Ingredients
Scale
Chicken Marinade
- 2 lbs. chicken thighs skin-on
- 1.5 tsp coarse sea salt
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp white pepper
- 0.25 cup lemon juice (about 1 to 1 1/2 whole lemons)
- 2 tbsp olive oil
For Cooking
- 2-3 sprays avocado oil (for the air fryer basket)
To Serve
- 2 tbsp chopped chives
- Sprinkle of Furikake (optional)
- Extra lemon wedges (about quarter to half of one whole lemon)
Instructions
- Prep the chicken: Debone the chicken thighs and dice them into slightly larger than bite-size pieces. Transfer the pieces to a container that can hold all the chicken comfortably.
- Marinate: Add the coarse sea salt, garlic powder, onion powder, white pepper, lemon juice, and olive oil to the chicken. Gently mix to ensure all pieces are evenly coated and in contact with the lemon juice. Cover and marinate overnight in the fridge for up to 24 hours for maximum flavor.
- Prepare the air fryer: Lightly spray the air fryer basket with avocado oil to prevent sticking. Arrange the chicken pieces skin-side up, making sure pieces don’t overlap but can be close together to allow the skin to crisp evenly.
- Air fry the chicken: Cook at 380°F (193°C) for 20 minutes until the skin is golden and crispy and chicken is cooked through. The internal temperature should reach 165°F (74°C) for safety.
- Serve: Transfer the chicken bites to a serving plate. Sprinkle chopped chives and optional furikake over the top. Serve with lemon wedges on the side immediately while hot and crispy.
Notes
- Skin-on chicken thighs provide the best crispy texture; skinless or boneless can be used but lose some flavor and crispness.
- White pepper is recommended for an Asian-inspired flavor; black pepper can be substituted.
- Marinating overnight or up to 24 hours enhances the flavor and tenderness—ideal for make-ahead meal prep.
- For oven cooking, preheat to 425°F (218°C), place chicken skin-side up on a parchment-lined sheet pan lightly sprayed with oil, bake for 15 minutes, then broil for 3 minutes for a golden finish. Ensure internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 110 mg
