MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Air-Fryer Chicken Thighs
Categories: Five, Poultry, Dairy
Yield: 3 servings

3 Bone-in, skin-on chicken
- thighs
Salt
2 tb Sour cream
2 tb Dijon mustard
2 tb Rice vinegar

Set air fryer @ 375ºF/190ºC

Pat chicken thighs dry with paper towels. Season the
chicken thighs with salt on both sides. In a medium
bowl, combine the sour cream, mustard and rice vinegar.
Add the chicken and turn to coat. (Chicken can sit in
the marinade for up to 8 hours. Refrigerate, then let
come to room temperature before cooking.)

Use tongs, transfer chicken to the air-fryer basket in
an even layer. If using bone-in, skin-on thighs, place
them skin side down. Cook chicken until browned all over
and skin is crisp, flipping halfway through, about 15
minutes. If cooking boneless, skinless chicken thighs,
set them in the air fryer smooth side down and cook them
until browned in spots and their juices run clear,
flipping halfway through, about 15 minutes. When chicken
thighs are fully cooked, an instant-read thermometer
inserted into a thick part of the thigh should read 165
degrees and the juices should run clear when pierced. If
your chicken isn’t fully cooked, continue to cook in
3-minute increments until chicken reaches the desired
temperature. Allow chicken thighs to rest slightly and
serve.

By: Eleanore Park

RECIPE FROM: https://cooking.nytimes.com

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