Air-fryer chicken thighs with herby spring onion mayo
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Mowie Kay
Air-fryer chicken thighs with herby spring onion mayo
Cooking chicken thighs in an air-fryer ensures golden, crispy skin and juicy flesh. Serve with a herby green mayo and sweet potato fries for an easy midweek meal
Serves: 2
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
871Kcal
Fat
58gr
Saturates
10gr
Carbs
32gr
Sugars
14gr
Fibre
5gr
Protein
54gr
Salt
1.9gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- juice of ½ lemon
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- ¼ tsp garlic granules
- 4 skin-on, bone-in chicken thighs, trimmed of excess skin
- 250g frozen sweet potato fries*
- salad leaves, to serve (optional)
For the spring onion mayonnaise
- 60g mayonnaise
- juice of ½ lemon
- 2 spring onions, chopped
- ½ x 30g pack flat-leaf parsley, leaves picked
Step by step
- To marinate the chicken, put the juice of ½ lemon, 2 tablespoons of mayonnaise, the mustard and garlic in a large bowl. Season well with salt and black pepper, then whisk to combine. Add the chicken thighs and stir until coated. Cover and marinate in the fridge for at least 2 hours, and up to 24 hours ahead.
- Meanwhile, put all the ingredients for the mayonnaise in a small food processor. Blend until smooth and pale green. Season to taste and scrape into a bowl. Cover and set aside in the fridge.
- Preheat the air-fryer to 180°C. Put the chicken thighs in the basket of your air-fryer, skin-side down. Air-fry for 10 minutes, then turn over and cook for a further 14-16 minutes, or until cooked through, the juices run clear, and the skin is golden and crispy. Remove from the air-fryer and loosely cover with foil to rest. Increase the air-fryer temperature to 200°C. Tip the sweet potato fries into the basket and air-fry for 8-10 minutes, shaking halfway, until crisp and golden.
-
Divide the chicken, sweet potato fries and salad leaves (if using) between 2 plates, then serve with the spring onion mayonnaise. Store any leftover mayonnaise in an airtight container in the fridge for up to 4 days – it’s delicious in sandwiches and burgers, or with fish.
*Check your sweet potato fries are gluten-free, if required
