(Air Fryer) Peruvian Chicken Thighs with Creamy Avocado Green Sa

Name: (Air Fryer) Peruvian Chicken Thighs with Creamy Avocado Green Sa
Cuisine: American, Latin American
Ingredients: 2 lbs. Chicken Thighs, boneless with skin on (skin is optional); 3 Garlic Cloves, minced; Juice of 1 Lime; 2 tbsp. Paprika; 1 ½ tsp. EACH Salt, Ground Cumin, & Black Pepper; 4 tbsp. Olive Oil; 1 bunch Fresh Cilantro; 1 cup Plain Greek Yogurt; Juice of 1 Lime; 1 ripe Avocado; 1 Jalapeno, seeds removed; Salt & Black Pepper, to taste

5 steps

Updated at: Thu, 13 Jun 2024 01:19:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories3246.7 kcal (162%)

Total Fat256.5 g (366%)

Carbs51.3 g (20%)

Sugars9.1 g (10%)

Protein186.2 g (372%)

Sodium5100.5 mg (255%)

Fiber14.6 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 lbsChicken Thighs

boneless with skin on, skin is optional

3garlic cloves

minced

1juice of lime

2 Tbsppaprika

1 ½ tspSalt

Ground Cumin

Black Pepper

4 Tbspolive oil

1 bunchfresh cilantro

1 cupplain greek yogurt

Instructions

Step 1

In a large bowl, combine all . Toss until the chicken is well-coated in the seasonings.

Step 2

Add to your air fryer to cook at 400F for 15-18 minutes, until skin is crispy and chicken is fully cooked.

Step 3

In a food processor, you'll blend a whole bunhof fresh cilantro, plain greek yogurt, lime juice, ripe avocado, and a fresh jalapeño together until smooth. You can add water to help thin out to desire preference, then season with salt and black pepper to taste.

Step 4

Store leftover cooked chicken in an airtight container in the fridge for up to 3-4 days. Reheat leftovers in the air fryer at 350F for 8-10 minutes, until warmed through.

Step 5

Cook with me! ⬇️