( Air Fryer) Peruvian Chicken Thighs With Creamy Avoca

• servings: 4
• active time: 15 minutes
• total time: 30 minutes

Ingredients

For the Peruvian Chicken

2 lbs. Chicken Thighs, boneless with skin on (skin is optional)

3 Garlic Cloves, minced

Juice of 1 Lime

2 tbsp. Paprika

1 ½ tsp. EACH: Salt, Ground Cumin, & Black Pepper

4 tbsp. Olive Oil

For the Avocado Green Sauce

1 bunch Fresh Cilantro

1 cup Plain Greek Yogurt

Juice of 1 Lime

1 ripe Avocado

1 Jalapeno, seeds removed

Salt & Black Pepper, to taste

Directions

For the Peruvian Chicken: In a large bowl, combine all ingredients. Toss until the chicken is well-coated in the seasonings.

Add to your air fryer to cook at 400F for 15-18 minutes, until skin is crispy and chicken is fully cooked.

For the Avocado Green Sauce: Add all ingredients to a food processor or blender to pulse until smooth. Season with salt and black pepper to taste.

Enjoy the chicken warm with the green sauce!

Notes

Reduce the amount of Paprika, too much.

To store and reheat chicken

Store leftover cooked chicken in an airtight container in the fridge for up to 3-4 days. Reheat leftovers in the air fryer at 350F for 8-10 minutes, until warmed through.