Dinner

Chimichurri Chicken in the Air Fryer Recipe

Bylina moretti August 6, 2026August 6, 2026

Introduction

This Chimichurri Chicken recipe offers a delicious way to enjoy juicy, flavorful chicken thighs with a vibrant marinade and zesty sauce. Perfectly cooked in an air fryer, it’s a quick and easy meal that packs a punch of fresh herbs and spices.

Four grilled chicken thighs with a dark brown and slightly blackened crispy skin are laid out in a metal tray lined with light brown parchment paper. Each piece is topped with a bright green sauce made of chopped herbs, finely diced white and light green onions, and green chili pieces, mixed in a shiny yellow oil that pools around the chicken. The overall look shows a contrast between the charred, rough texture of the chicken and the fresh, moist texture of the herb salsa covering the top. The image has a sharp, close-up view with natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in chicken thighs (skin-on)
¼ cup (54 g) extra virgin olive oil
1 large lemon, juiced (about ¼ cup juice)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 recipe chimichurri sauce

Instructions

Step 1: In a large bowl, combine the olive oil, lemon juice, kosher salt, black pepper, paprika, dried oregano, garlic powder, and onion powder. Mix well to create the marinade.
Step 2: Add the chicken thighs to the bowl and toss them thoroughly to coat with the marinade. Cover the bowl and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.
Step 3: After marinating, place the chicken thighs skin-side up in the air fryer basket. If necessary, cook in batches so the pieces aren’t crowded.
Step 4: Air fry at 390°F (200°C) for 22 to 24 minutes, flipping the chicken halfway through the cooking time. Cook until the internal temperature reaches 165°F and the skin is golden brown and crispy.
Step 5: Remove the chicken from the air fryer and let it rest for a few minutes before serving.
Step 6: Serve the chicken warm, accompanied by chimichurri sauce for a fresh, tangy finish.

Tips & Variations

For even more flavor, marinate the chicken overnight in the refrigerator.
Swap bone-in thighs for boneless if you prefer quicker cooking, adjusting time accordingly.
If you don’t have an air fryer, cook the chicken in a preheated oven at 400°F (200°C) for 35-40 minutes.
Add fresh chopped parsley and cilantro to your chimichurri sauce for extra brightness.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the air fryer or oven to maintain crispiness. The chimichurri sauce can be stored separately in the fridge for up to 1 week.

How to Serve

Four pieces of grilled chicken thighs with a dark, crispy, and charred skin covered in a green sauce made from finely chopped herbs, onions, and oil. The chicken rests inside a metal tray lined with parchment paper soaked in golden oil mixed with the sauce, creating a shiny base. The combination of the charred brown and black, bright green herbs, and translucent white onions gives a fresh and rich look. The tray is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken thighs or breasts can be used. Just reduce the cooking time and check for doneness earlier to avoid drying out the meat.

Is it necessary to marinate the chicken for 4 hours?

No, marinating for at least 30 minutes is sufficient to infuse flavor, but longer marinating up to 4 hours will deepen the taste and make the chicken more tender.