Air Fryer Chicken Thighs with Salsa Verde and Lemony Kale Salad
Crispy, juicy chicken thighs meet zesty, herbaceous flair in this recipe for Air Fryer Chicken Thighs with Salsa Verde and Lemony Kale Salad. Perfectly seasoned and air-fried, the chicken is elevated with a vibrant Italian-inspired salsa verde.
Paired with a bright, tangy kale salad topped with golden panko and Pecorino Romano, this dish offers a satisfying balance of textures and flavors. Each element is thoughtfully crafted, from the tender greens to the savory herb sauce.
Ideal for weeknight dinners or casual entertaining, this dish is easy to prepare ahead yet sophisticated enough to impress. Simplicity and elegance meet in every delicious bite.
Ingredients for Air Fryer Chicken Thighs with Salsa Verde and Lemony Kale Salad
Chicken Thighs
Juicy, bone-in, skin-on chicken thighs, air-fried to perfection, deliver a crispy exterior and tender interior—simple seasoning with lemon zest, salt, and pepper ensures a flavor-packed foundation.
Lemony Kale Salad
Fresh curly kale, thinly sliced for tenderness, meets a bright lemon-Dijon dressing, bringing zesty vibrance. A crunchy panko topping with a hint of Pecorino adds irresistible texture.
Salsa Verde
An herbaceous medley of parsley, basil, and chives combined with capers, garlic, and olive oil creates a bold and tangy sauce, perfect for elevating the chicken.
Recipe Tips
- Perfecting Crispy Chicken Thighs
Pat the chicken thighs dry with paper towels before seasoning. This step removes excess moisture, ensuring the skin crisps beautifully in the air fryer. Avoid overcrowding the air fryer basket, leaving space between pieces for even cooking. - Elevating the Kale Salad
Marinate the kale for at least 15 minutes before serving. This softens the leaves and allows the tangy lemon-Dijon dressing to infuse every bite. For added crunch and flavor, toast the panko in advance and sprinkle them just before serving. - Salsa Verde Simplified
While hand-chopping the herbs for salsa verde adds a rustic texture, a food processor works wonders for quicker preparation. Blend until the herbs are finely chopped but not pureed, maintaining a fresh, vibrant consistency.
What to Serve with Air Fryer Chicken Thighs
- Crusty Artisan Bread
Serve with warm, crusty bread to mop up the vibrant salsa verde. The bread’s hearty texture pairs perfectly with the juicy chicken and tangy sauce. - Roasted Vegetables
Complement the meal with roasted root vegetables like carrots or parsnips. Their natural sweetness contrasts beautifully with the savory chicken and herbaceous salsa. - Creamy Mashed Potatoes
The comforting creaminess of mashed potatoes makes a delightful base for the crispy chicken thighs and tangy salsa verde, balancing the dish’s fresh and zesty notes.
FAQ
1. Can I use boneless chicken thighs instead of bone-in?
Yes, boneless thighs work well but cook faster. Adjust the air fryer time to around 16–18 minutes, ensuring the internal temperature reaches 165°F.
2. What can I use as a substitute for anchovies in the salsa verde?
If you prefer not to use anchovies, a small amount of miso paste or additional capers can mimic their umami-rich flavor.
3. How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat the chicken in the air fryer at 350°F for 5–7 minutes to regain crispiness.4. Can I prepare the kale salad ahead of time?
Absolutely! The kale can marinate in the dressing for up to 8 hours in the refrigerator. Add the toasted panko and Pecorino just before serving to maintain texture.
Air Fryer Chicken Thighs with Salsa Verde and Lemony Kale Salad
Ingredients
- Lemony Kale Salad
- Curly kale stems removed, leaves finely sliced
- Freshly squeezed lemon juice
- Dijon mustard
- Lemon zest finely grated
- Crushed red pepper flakes
- Olive oil
- Pecorino Romano finely grated, plus additional for serving
- Panko breadcrumbs
- Kosher salt and freshly ground black pepper
- Chicken Thighs
- Bone-in skin-on chicken thighs
- Lemon zest finely grated
- Olive oil
- Kosher salt and freshly ground black pepper
- Salsa Verde
- Fresh parsley leaves chopped
- Fresh basil leaves chopped
- Fresh chives chopped
- Capers finely chopped
- Oil-packed anchovy fillets optional
- Garlic clove minced
- Olive oil
- Red wine vinegar
- Lemon zest finely grated
- Kosher salt
Instructions
- Lemony Kale Salad
- In a large bowl, whisk together the lemon juice, Dijon mustard, lemon zest, crushed red pepper flakes, and 1 teaspoon of kosher salt with a few grinds of black pepper until well mixed. Gradually incorporate 3 tablespoons of olive oil, whisking until emulsified. Add the sliced kale and toss thoroughly to coat. Allow the kale to marinate at room temperature for at least 15 minutes or refrigerate for up to 8 hours to soften and develop flavor.
- Meanwhile, preheat the air fryer to 350°F. Combine the panko breadcrumbs, 2 tablespoons of olive oil, a pinch of salt, and a few grinds of black pepper in a 6- to 7-inch baking dish. Place the dish in the air fryer basket and cook for 4 to 6 minutes, stirring midway, until the panko turns golden. Remove, mix in Pecorino Romano, and set aside.
- Chicken Thighs
- Preheat the air fryer to 400°F. Thoroughly pat the chicken thighs dry with paper towels to remove surface moisture and encourage crisping. On the meat side, rub the chicken with lemon zest and season generously with kosher salt and black pepper. Flip the thighs skin-side up, lightly coat with olive oil, and season again. Arrange the thighs in the air fryer basket, leaving space between pieces for even airflow. Cook for 22 to 25 minutes, or until the skin is crisp and the meat is fully cooked.
- Salsa Verde
- While the chicken cooks, finely chop the capers, anchovies (if using), garlic, and a pinch of salt, then mash the mixture into a smooth paste using the flat edge of a knife. Transfer to a bowl, then mix in olive oil, red wine vinegar, and lemon zest. Stir in the parsley, basil, and chives until evenly combined. Taste and adjust seasoning if necessary.
- Assembly
- Toss the kale salad once more, topping it with the toasted panko and an additional sprinkle of Pecorino. Arrange the chicken thighs on a serving platter and spoon the salsa verde generously over the top. Serve immediately alongside the kale salad.
