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Air fryer salsa verde chicken thighs with melted cheese, fresh cilantro, and lime wedges on a plate

Easy Air-Fryer Salsa Verde Chicken Thighs

Juicy air fryer salsa verde chicken thighs topped with melted cheese. About 50g protein per serving, only 15 minutes in the air fryer, easy cleanup.
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Prep Time 10 minutes
Cook Time 15 minutes
• Marinate time: (optional) 15 minutes
Total Time 40 minutes
Servings: 4 serving
Calories: 410
Ingredients Method Notes

Ingredients
  

  • Chicken and marinade
  • 2 lb 900 g boneless, skinless chicken thighs (about 6 to 8 thighs)
  • 1/2 cup salsa verde from a 15 to 16 oz jar
  • 1 tablespoon avocado oil or olive oil
  • Juice of 1/2 lime
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Topping
  • 1 cup 4 oz / 113 g shredded Monterey Jack cheese (or pepper jack)
  • 1/2 cup salsa verde warmed, for serving
  • To serve
  • Fresh cilantro chopped
  • Lime wedges
  • Plain Greek yogurt or sour cream optional
  • Cooked rice quinoa, or cauliflower rice (optional)

Method
 

  1. Marinate. In a large bowl, mix 1/2 cup salsa verde, the oil, lime juice, cumin, garlic powder, paprika, salt, and pepper. Add the chicken and toss until every piece is coated. Marinate for at least 15 minutes, or up to 8 hours in the fridge.
  2. Preheat. Heat the air fryer to 380°F (195°C) for 3 minutes.
  3. Load the basket. Lift the chicken out and shake off the extra marinade, so it doesn’t burn or smoke. Place the thighs in a single layer with a little space between them. Work in two batches if your basket is small.
  4. Air fry. Cook for 12 to 15 minutes, flipping halfway, until the chicken is cooked through (165°F / 74°C inside) and the edges are lightly browned. Thighs are most tender at about 175°F (80°C).
  5. Add the cheese. Sprinkle the cheese over the chicken and cook for 1 to 2 more minutes, until it melts.
  6. Warm the salsa. While the chicken cooks, warm the remaining 1/2 cup salsa verde in the microwave for 30 seconds.
  7. Serve. Rest the chicken for 3 minutes. Spoon the warm salsa over the top, then add cilantro, a squeeze of lime, and a spoonful of Greek yogurt. Serve over rice, quinoa, or cauliflower rice.

Notes

• Chicken thighs: Trim any extra fat. Thighs stay juicy at the high heat of an air fryer, and they are hard to overcook.
• Salsa verde: Pick a good-quality jar with tomatillos as the first ingredient. Mild gives a gentle tang, medium adds heat. Jarred salsas vary in saltiness, so taste before adding more salt.
• Cheese: Monterey Jack melts smoothly. Shred it yourself if you can, because pre-shredded cheese has anti-caking powder and melts less evenly.
• Greek yogurt: A spoonful on top adds a creamy contrast and a few extra grams of protein.