AIRFRYER PASTRAMI CHICKEN THIGHS

Whip up a delicious meal in a flash with our Airfryer Pastrami Chicken Thighs recipe, ready in under 25 minutes! Crispy and succulent, these flavorful thighs bring pastrami-inspired goodness to your plate without breaking the bank. And don't miss out on the perfect finishing touch—a homemade ranch sauce that takes this dish to a whole new level of yum. Get ready for a satisfying, budget-friendly feast!

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AIRFRYER PASTRAMI CHICKEN THIGHS

SERVES:2 MADE IN: 25 minutes /DIFFICULTY:Easy/ MEATY

INGREDIENTS

• 4 bone-in chicken thighs, skin on

• 2 tbsp black peppercorns. cracked

• 1 tbsp ground coriander

• 1 tsp fennel seeds, grounded

• 1 tbsp smoked paprika

• 2 tbsp garlic powder

• 1 tsp onion powder

• 2 tbsp light brown sugar

• 1 tbsp dijon mustard

• 2 tbsp olive oil

• Salt and pepper, to taste

FOR THE RANCH

• 4 tbsp sour cream

• 1 tsp garlic powder

• 2 tbsp chives, finely chopped

• 1 tbsp fresh dill, finely chopped, extra to garnish

• Juice of half a lemon

• Salt and pepper, to taste

METHOD

Place the chicken thighs in a large mixing bowl and add all the marinating ingredients. Season well with salt and pepper and coat the chicken well. Allow to marinate for at least 30 minutes but ideally overnight.

Place the chicken in the airfryer, skin face down, at 200c and cook for 25 minutes, turning them half way. The skin will be crispy and slightly charred. Cook for another 5 minutes if the chicken is not cooked through.

Mix all the ranch ingredients together and serve along with your chicken thighs. Top with some extra dill and accompany with a crispy green salad and brown rice.