Lemon-Ginger Chicken Thighs

We added garlic to the under-the-skin mixture...it was fantastic!!!

I made mine in my hot air fryer. Just follow the directions as in the recipe, but then, place the thighs in a small baking pan and give them a couple spritzes of vegetable oil from a spray can or dispenser. Cook at 375 for about 4 minutes, flip, add the lemon juice mixture, continue air frying at 325 for 8 minutes at 350. When converting a regular recipe to an air fryer, stay as close to the temperature setting in the recipe as possible, but cut the cook time by about 50%.

Yum! I actually had all the ingredients (which never happens- I'm always adapting recipes to what I have on hand) and followed directions. It was easy, and delicious with a quick lo mein with vegies.

Made this s second time, it is pretty good. Have to be VERY careful releasing it from the pan when skin down so it does not tear. I wish i had a better lid for my skillet as a lot of the juice evaporated and it start to scorch at the end of cooking. Nice flavour though! Thanks!

Made with boneless, skinless chicken tenders instead of thighs and it was delish. Rubbed ginger/lemon zest mix on one side and let rest for about 20 minutes, then cooked with that side up, turned and finished per directions. Served with a salad tossed with a citrus ginger dressing that I had previously made.

Next question. :-) But I don't know if you answer, when I have a look at the comment above without any answer. :-( Well, next attempt: :-) What is the green ?salad? on the plate with the chicken? - or what contains? Thanks in advance for your answer.

What do you do, if you use skinless chicken breasts instead of thighs? Would you just rub the ginger and lemon zest on the chicken?