Air Fryer Chicken Thighs with Poblano Cream Sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the chicken thighs dry with paper towels. Drizzle some olive oil over them, then season evenly with garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper. Rub it all in so it sticks well.

Step 2

Preheat the air fryer to 400°F (205°C). Place the chicken thighs in the basket skin side down. Air fry for about 24 minutes (18 to 20 minutes if using boneless thighs), flipping halfway through, until the skin is seared and golden and the internal temperature reaches 165°F (75°C).

Step 3

While the chicken is cooking, roast the poblano pepper. Put it directly over a gas stovetop burner or under the oven broiler until the skin gets nice and charred. Let the pepper cool, peel off the skin, and chop it up.

Step 4

In a blender, add the roasted poblano, Greek yogurt, sour cream, lime juice, minced garlic, cilantro, salt, and black pepper. Blend it all up until it’s smooth and creamy.

Step 5

Once the chicken is done, plate it up and drizzle that creamy poblano sauce all over it. Serve it with your favorite sides like plantains and rice and beans