Paprika Garlic Air-Fryer Chicken Thighs with Cucumber Salad
Tender and juicy chicken thighs seasoned with smoky paprika and garlic, cooked to crispy perfection in the air fryer, paired with a refreshing cucumber salad featuring fresh dill and a light lemon dressing. A simple and flavorful dinner perfect for any night.
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 bowl, combine paprika, garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper. Rub the mixture all over the chicken thighs. Drizzle olive oil over and rub to evenly coat.
Chicken Thighs
Preheat the air fryer to 200°C (400°F) for 5 minutes. Place chicken thighs skin side down in the air fryer basket in a single layer without overcrowding. Air fry for 10 minutes.
Chicken Thighs
After 10 minutes, flip the chicken thighs to skin side up and continue air frying for another 12-15 minutes or until internal temperature reaches 74°C (165°F) and skin is crispy and golden. Remove and let rest 5 minutes before serving.
Cucumber Salad
While the chicken cooks, prepare the cucumber salad. In a bowl, combine thinly sliced cucumber, red onion (if using), chopped dill, lemon juice, olive oil, and a pinch of salt and black pepper. Toss gently to combine and adjust seasoning to taste.
Assembly
Serve the air-fried chicken thighs warm alongside a generous portion of the refreshing cucumber salad for a balanced and flavorful dinner.
Tips & notes
For extra crispiness, pat the chicken skin very dry before seasoning and do not overcrowd the air fryer basket. Let the chicken rest after cooking to retain juices. You can add a dash of red pepper flakes to the paprika rub for a subtle heat.
Saving it for later
Store leftover cooked chicken and cucumber salad separately in airtight containers in the refrigerator. Consume within 3-4 days for best quality. The salad dressing will keep well but cucumbers may release some water over time.
Reheating
To reheat chicken thighs, warm in a preheated oven at 175°C (350°F) for 10-12 minutes to maintain crisp skin. Avoid microwaving to keep skin crispy. Serve cucumber salad cold or at room temperature; do not reheat.
