Ingredients
Method
- Cut the chicken into 1-inch cubes and place in a mixing bowl.
- In another bowl, whisk together lemon juice, olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
- Pour the marinade over the chicken and toss until evenly coated. Marinate for at least 30 minutes in the fridge.
- Preheat your air fryer to 400°F (200°C).
- Arrange the marinated chicken in a single layer in the air fryer basket.
- Air fry for 10-12 minutes, flipping halfway through until golden brown and cooked to an internal temperature of 165°F (74°C).
- Let rest briefly before serving.
Nutrition
Notes
Ingredient Swap: If I don't have fresh lemon juice, I'll use bottled in a pinch, but I always add a little lemon zest for that bright flavor fresh juice brings.
Storage Tip: I keep leftovers in an airtight container in the fridge for up to three days, and they reheat beautifully in the air fryer for just a few minutes.
Make Ahead: I often let the chicken marinate overnight in the fridge, which makes the flavor even deeper and saves time on busy nights.
Common Mistake: I learned the hard way not to overcrowd the basket, because the chicken steams instead of getting that lovely golden crust.
Serving Suggestion: I love serving these over a simple arugula salad with a squeeze of lemon, or tucked into warm pita with tzatziki.
Equipment Alternative: No air fryer? I've made these in a hot oven at 425°F on a lined baking sheet, flipping once, and they come out just as delicious.
Personal Discovery: I always pat the chicken dry before marinating now, because it helps the seasoning stick better and gives a crispier finish.
