Lemon Pepper Air-Fryer Chicken Thighs with Cucumber Salad
Juicy chicken thighs seasoned with lemon pepper and air-fried to perfection, served alongside a refreshing cucumber salad dressed in a light vinaigrette — a simple and flavorful American dinner.
Ingredients
Check ingredients as you go.
- Chicken Thighs
- Cucumber Salad
Let’s make it
Chicken Thighs
Pat the chicken thighs dry with paper towels. In a small bowl, mix olive oil, lemon pepper seasoning, garlic powder, salt, and fresh lemon juice. Rub this mixture all over the chicken thighs to coat evenly.
Chicken Thighs
Preheat the air fryer to 400°F (200°C). Place the chicken thighs skin-side down in the air fryer basket in a single layer. Cook for 12 minutes, then flip and cook an additional 10-12 minutes, or until the internal temperature at the center reaches 165°F (74°C). Let rest for 5 minutes before serving.
Cucumber Salad
While the chicken cooks, prepare the cucumber salad. In a bowl, combine thinly sliced cucumber, red onion, and chopped fresh dill if using.
Cucumber Salad
In a small bowl, whisk together white vinegar, sugar, and black pepper to taste. Pour this dressing over the cucumber mixture and toss gently to combine. Chill in the refrigerator until ready to serve.
Serve
Serve the air-fried lemon pepper chicken thighs with the chilled cucumber salad on the side for a balanced, flavorful dinner.
Tips & notes
For extra crispy skin, pat the chicken thighs very dry before seasoning. If you don't have fresh dill, you can substitute with a teaspoon of dried dill or omit it entirely.
Saving it for later
Store leftover chicken and cucumber salad separately in airtight containers in the refrigerator. Consume within 3-4 days for best quality.
Reheating
Reheat leftover chicken to 165°F (74°C) using an air fryer or oven to maintain crispiness. The cucumber salad is best served cold and should not be reheated.
