These Southwest Chicken Thighs are flavorful and easy with crispy skin on the outside and deliciously juicy, tender meat on the inside. It's made with southwest chicken marinade and cooked in the air fryer with some peppers and onion.
Combine all ingredients for the marinade in a bowl and whisk well.
Place chicken thighs into a large (gallon) zip-top bag or a mixing bowl that is metal or glass. Pour in the marinade BUT reserve about 1/4 cup of the marinade for the vegetables. (If marinating chicken overnight, store the reserved marinade separately, in another container, in the refrigerator.)Try to get most of the air out of the bag before closing it. (If using a bowl, cover it air-tight with plastic wrap.) Lay the bag on it's side and make sure chicken and marinade are spread evenly.
Place the bag into a bowl or a larger dish to prevent leaks in the refrigerator and refrigerate for at least 2 hours or overnight.
Cooking Chicken Thighs:
Slice onion and bell peppers thinly and toss them in a mixing bowl with the marinade that you've set aside. Let it sit while cooking the chicken.
Take chicken thighs out of the marinade and gently shake off the excess.
Place chicken thighs into the air-fryer basket, skin side down and cook at 400° for 12 minutes. Flip and cook another 10-12 minutes. (Make sure to spread the chicken thighs in the basket in one even layer, don't overlap.)
Take the chicken thighs out, spread the veggies under on the bottom, and place chicken thighs back in. Ait fry another 5 minutes, until the skin is crispy.