Dill Chicken Thighs (Air Fryer, Oven, or Grill)

UPDATED TO ADD COOKING VIDEO

Dill Chicken Thighs made in my new air Cosori fryer. Recipe and photo by me, Anna Vocino.

I resisted for so long.

I was pelted for years with questions about the air fryer.

I wasn’t going to give in.

I gave in with the Instant Pot, wrote a ton of Instant Pot recipes, then people got mad. Mad that they didn’t have an Instant Pot, mad that they DID have an Instant Pot but hated it. Mad that I had the audacity to write recipes for some new fangled contraption.

Then about 4-5 years ago, the air fryer murmurs began. It didn’t take long for them to become a dull roar and eventually a scream. I ignored it! I wasn’t falling for that trap again!!

Two years ago, I secretly purchased the air fryer attachment for the Instant Pot. AND I NEVER ONCE USED IT.

Sigh.

There are a few people on this planet who know how to talk sense into me. Katie Applegate is one of them (my beloved “Schmapps”), who is kind enough to be an admin in my Eat Happy Facebook Group despite being a very busy muckety-muck over at a high-end luxury housewares outfit whose catalogue photos cover my vision boards.

Schmapps told me in no uncertain terms that I needed to get this one particular air fryer. She had tested it…here’s the kicker…with a bunch of Eat Happy recipes. She sent me pictorial proof. Dammit, she sure knew what buttons to activate within me to get me to take action.

I had to step up my game and get an air fryer. This air fryer by Cosori.

And I did. And it was good. Schmapps was right, yet again.

I’ve had to experiment with different settings to understand how to properly cook things in it, and I’m nowhere close to exploring all the possibilities with this piece of mechanical sorcery.

Now I understand why ALL the comments, “how do you make it in an air fryer????” because the cooking mechanisms are a little different than the oven or grill.

For example, it took me a few tries to figure out how to make the perfect cauliflower florets crisped up and coated with my beloved BBQ Dust (which will be back in stock in a few weeks). I’ll post that one soon. You will love.

So cut to this recipe for Dill Chicken Thighs that I’ve made four times in the past four days. I’m still thinking about it and want to make it more and more.

I’ve been crazy about The Dill Organic Ranch Seasoning from Eat Happy Kitchen for awhile, and I’m obsessed with figuring out new applications for it other than what is arguably the best ranch dressing on the planet. It goes great with chicken, fish, eggs, and mixed with the BBQ Dust for BBQ Ranch burgers.

So let’s get to this goodness right here. MAKE THIS RECIPE. It’s easy weeknight perfection. I also give instructions for the oven or grill. After all, I’ve learned my lesson to never again ignore other cooking methods!

As always, here’s the downloadable printable PDF of this recipe.

If you refuse to buy The Dill seasoning (um…okay???), you can use dried or fresh dill, onion powder, and garlic powder. But EHK did all the work for you, so make life easier.

Dill Chicken Thighs fresh out of the Cosori Air Fryer. Photo by me, Anna Vocino.

DILL CHICKEN THIGHS

(Serves 2-3)

• 1-2 pounds boneless, skinless chicken thighs

• Salt and pepper

• 2 tablespoons Dijon mustard

• 2 tablespoons olive oil

• Juice of 1 lemon

• 1 tablespoon The Dill Organic Ranch Seasoning

• Full fat Greek yogurt, optional for garnish

Season chicken thighs lightly with salt and pepper.

In a mixing bowl, whisk together Dijon mustard, olive oil, lemon juice, and The Dill seasoning into a thick marinade. Dredge chicken thighs in bowl of marinade, making sure to cover all surface area of the chicken. Place in fridge 30 minutes to 2 hours. Remove from fridge 10-15 minutes before cooking.

Air Fryer instructions:

Preheat air fryer to 400 degrees. Discarding excess marinade, cook chicken thighs for 8 minutes at 400, then flip and cook another 8 minutes at 400. Serve with dollops of optional Greek yogurt.

Oven instructions:

Preheat oven to 400 degrees. Discarding excess marinade, cook thighs on a baking sheet for 15-20 minutes until cooked through. Serve with dollops of optional Greek yogurt.

Grill instructions:

Preheat grill to 450 degrees. Discarding excess marinade, cook chicken thighs 10-12 minutes, flipping halfway through, until cooked through. Serve with dollops of optional Greek yogurt.