Air-Fryer Honey Mustard Chicken Thighs are finger-licking delicious. In addition super easy recipe.

Well, to be honest, I’m not the biggest fan of chicken thighs. Some people are white meat lovers and some dark, I am definitely a white meat lover.

Yes, sometimes I like it but they need to be super crunchy and delicious just like wings.

In this case, chicken tights are marinade in honey and mustard, with all the spices and herbs then cooked in the air-fryer.

However, if you do not have it, you can use honey mustard dressing.

I used it before when I was out of honey and it was still delicious.

It is cooked to perfection, plus it tastes pretty amazing too. I would totally recommend tho recipe even if you do not like dark meat like me.

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It’s also inexpensive meat and you can feed your big or small family with a family-size pack. Serve it with salad, over rice, or pasta. You can even peel the skin after cooking and shred the chicken.

Maybe to think about if you have leftover. It can be a totally different dish using your leftovers, right?!

Anyhow, my family really liked it and I will commute making it just because it is such an easy, inexpensive and delicious recipe.

With that being said, if you see za’atar and lemon pepper seasoning all over my chicken. Certainly, you must know that I add those two to everything.

In another word, I love the freshness and the taste that those two seasonings bring to my finished dishes. Mmhm! I just love it!

Well, I hope you guys like my recipe for Air-Fryer Honey Mustard Chicken Thighs. If you do place tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

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AIR FRYER BABY BACK RIBS

Yield: Serves 4

Air-Fryer Honey Mustard Chicken Thighs

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Waiting Time: 1 hour

Total Time: 1 hour 55 minutes

Recipe for Air-Fryer Honey Mustard Chicken Thighs is flavorful easy and makes an amazing companion to so many side dishes.

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Ingredients

• 8 bone-in skin-on chicken thighs, 2 per serving
• 1/4 cup dijon mustard
• 3 tablespoons honey
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 2 teaspoons lemon pepper
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

Instructions

1. In a medium bowl combine honey, dijon mustard, onion powder, salt, lemon pepper, lemon juice, and oil. Add the chicken thighs to the bowl and coat it with the mixture. Cover and leave it in the fridge for about 30 minutes to up to one hour.
2. After it marinates place it in the air-fryer basket and cook between 40 and 45 minutes depending on the air-fryer. You can cook it longer if you want your chicken skin to be crispier with a deeper color. I would not extend cooking to more than 50 minutes. I like turning or flipping the chicken every 15 minutes on the other side so it can reach the rich golden color on all sides. If you are cooking less chicken you do don't have to flip it but if you have more in the air-fryerI am highly recommending it.
3. Serve immediately and enjoy!

Notes

I like air-frying lemon slices and serve it with the chicken.

It's fantastic with some potatoes or rice, with a bit of green on the side.

If you do not have lemon pepper, you can use lemon zest from one whole lemon and 1/2 teaspoon of ground black pepper.

IF YOU DO NOT HAVE AIR FRYER: You can bake it at 375F for 40-45 minutes or until the chicken reaches 165F

Also, you may use your convection oven. Air Fryer is basically a convenient "countertop" convection oven.

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Chicken Marsala is an Italian-American dish made from chicken fillets or cutlets, mushrooms, garlic or onions, and Marsala wine.

It is an easy yet extremely delicious way to prepare the chicken with incredibly creamy mushroom sauce.

My family and I absolutely adore this dish. Well, what’s not to like. Am I right or am I right?

It is one of those dishes that you can literally eat it with a slice of bread and mop all the goodness or over potatoes, pasta or perhaps rice.

Since we are mostly following low carb diet, as well as gluten-free I served it with low carb wraps and used GF flour to make these.

However, in the recipe, you will find a classic recipe. Yes, you can modify it to support your lifestyle just like I did to support mine.

So, since I fully started cooking, 21 years ago, I made this recipe probably every other week.

I got to tell you that I am a mushroom lover which is the best part of this dish. Needless to say, I could eat them daily.

When I was still eating potatoes regularly, and not only from time to time on my cheat days, I would serve Chicken Marsala over mashed potatoes. Oh, boy! It is so good!

I must admit that if I choose one meal as my last one that would be exactly it; mashed potatoes, creamy mushroom sauce and chicken.

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With that being said, I really love many dishes so I cannot be certain that I can pick that one and not anything else.

I could probably fit three dining room tables with my favourite dishes to be my last meal. Haha!

A joke on the side, I really hope you make this one. I know it is a well-known recipe, and many of you probably already made it before.

However, let me gently remind you to make it again.

On the other side, if you have never made this one before, grab your skillet and start making. You won’t be sorry!

It is seriously the most comforting dish ever, and freaking easy as well as delicious.

Also, you could use pork or beef for this recipe, although the cooking time will be different.

Hey, if you get inspired and make this tasty Easy Chicken Marsala, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

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Yield: Serves 4

Easy Chicken Marsala

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

Chicken:

• 4 boneless skinless chicken breasts halves, sliced horizontally in half to make 8 cutlets.
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter divided

Marsala Sauce:

• 2 tablespoons unsalted
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 pound fresh mushrooms, sliced
• 1⁄4 cup dry marsala wine
• 1 cup chicken stock
• 1/2 cup heavy cream
• Generous pinch of salt and ground black pepper, or to taste
• 1 tablespoon flour or any other thickening agent + water
• 1 tablespoon dried parsley or freshly chopped

Instructions

Chicken:

1. Cut each chicken half in half horizontally. Season it with some salt and pepper on both sides and garlic powder.
2. Heat oil and butter in a large frying pan or a skillet over medium-high heat. Cook the chicken cutlets until golden-brown on both sides, about 2 to 3 minutes per side. If your skillet/pan is smaller then cook the chicken in batches so the pan is not overcrowded.
3. Transfer to a platter and cover with a lid or aluminium foil until ready to use.

Mushroom sauce:

1. In the same large frying pan or a skillet with grease leftover from the chicken, add more butter.
2. When the butter has melted add onion and garlic and stir well, then add sliced mushrooms and cook for a couple of minutes until browned.
3. Scrap any of the leftover chicken bits off the bottom of the pan while mixing it.
4. Pour in the dry marsala wine and the broth. Simmer until reduced by half and starting to thicken, about 10 minutes on low temperature.
5. Pour in the cream stir to combine.
6. Take 2 tablespoons of flour or any other thicker such as cornstarch and mix with 4 tablespoons of water. Mix until smooth. Add thickener to the sauce and mix well until it starts to get thicker, a few minutes. The sauce will continue getting thick even off heat, just keep that in mind. If you see that it gets too thick stop adding more and you can always add more liquid to make it thinner.
7. Return the chicken into the sauce. Add all those chicken drippings as well. Cook until the sauce coat all the chicken, reheated and gets thicker and shiny. Garnish with chopped parsley and serve.

Notes

• Other thickeners:
  cornstarch, arrowroot, tapioca flour or starch, potato starch.

• Low Carb Roux and thickener for keto sauces:
  Rule of thumb for using xanthan gum is 1/8 teaspoon per 1 cup of flour. 1/4 cup water, 2 tablespoons oil and 1/2 Tablespoon xanthan gum. Mix and add to the sauces.
• I did not use any flour to fry chicken to show you that you could make this without it, especially if you are on the low carb diet.
• You could use 1/4-1/2 cup all-purpose flour (alternative almond flour or GF flour) and dredge the chicken in the flour mixture and shake off excess before cooking.

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Chicken Fajita Skewers are fresh, tasty, healthy, colorful, and the ultimate summer grilled food that everyone loves. My family loves it especially with a bowl of Spanish rice and beans.

To lighten up my recipe, I used a mixture of oil with lime juice and my own herbs and spices to marinate chicken.

The combination of this extravagant oil and delectable chicken definitely called for a family cookout!

The oil provided a rich, tender taste that left all of our mouths watering before we could dive into the meal. When serving this meal you and your family are guaranteed to never be left disappointed. It is really that good!

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The dish is pretty amazing and we did not step away too far from the authenticity. However, to lighten up my recipe, I used skewers instead of serving it traditionally in tortillas.

You can use any oil that you prefer, which was fantastic. The oil keeps chicken moist and juicy while grilling. Also, I love using my own spice and herb blend for his chicken fajita instead of the store-bought.

I believe it is much healthier, plus you are in control of which herb and spice you are going to use. That makes sense, right?

So, this summer I have decided to share with you the best of my recipes from the grill. It is my absolute favorite way of cooking so I cannot wait to share!

CLICK HERE FOR MORE TASTY CHICKEN RECIPES

If you try my amazing Chicken Fajita Skewers or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking, using hashtag #sandraseasycooking. Thank you!

Recipes you might like:

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ASIAN BEEF SKEWERS RECIPE

Yield: Serves 6

Chicken Fajita Skewers

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Chicken Fajita Skewers are fresh, tasty, healthy, colorful, and the ultimate summer grilled food that everyone loves.

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Ingredients

• 3 tablespoons (42 g) oil
• Juice of 1 lime, preferably ripe
• 1 tablespoon chopped cilantro or flat-leaf parsley
• 3 pounds (1.3 kg) chicken breast, cubed (approximately 3 whole chicken breast)
• 1 green bell pepper, chopped into bite-sized chunks
• 1 red bell pepper, chopped into bite-sized chunks
• 1 red bell pepper, chopped into bite-sized chunks
• 1 orange bell pepper, chopped into bite-sized chunks
• 1/2 large red onion, chopped into bite-sized chunks

FAJITA SEASONING

• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Combine the seasoning and set aside. Now, mix together oil and lemon juice.
2. Cut chicken with a sharp knife into approximately the same bite-size pieces as cubes, then rub seasoning all over. Drizzle oil and lemon juice mixture over seasoned chicken and massage it. Cover and place the chicken in the fridge and allow to marinate for about 30 minutes.
3. Thread the marinated chicken onto the skewers with the peppers and onions. There is no right and wrong, I just like to mix it up, so the skewers look colorful and pretty. Place back in the marinade and allow to marinate until you are ready to cook.
4. Cook the chicken fajita skewers on the grill for about 20-25 minutes. Turn and brush with oil every 10 minutes, or until chicken juices run clear. Allow it to rest for a few minutes.
5. Serve with rice and beans, tortillas, and salad.

Notes

You may use beef for this as well. I recommend my seasoning recipe, but you may use store-bought too. In the case, you are using store-bought, just add cilantro or parsley, corn oil, and lime juice for extra tasty and tender chicken skewers.

You may use fajita sauce and drizzle over the skewers to keep the chicken juicy.

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