Easy Pesto Marinated Chicken Thighs
Equipment
- Zip-top bag or Mixing bowl
- Air Fryer
- Skillet
- Meat Thermometer
Ingredients
- 4 boneless, skinless chicken thighs
- 4 ounces basil pesto (about ½ cup, store-bought for convenience)
- 2 cloves garlic minced
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Instructions
- In a large zip-top bag or a mixing bowl, combine the basil pesto, minced garlic, kosher salt, and black pepper.
- Add the boneless, skinless chicken thighs to the bag or bowl. Make sure each thigh is thoroughly coated with the delicious pesto marinade.
- Seal the bag (or cover the bowl) and refrigerate for at least 1 hour. For an even deeper flavor, you can let it marinate overnight.
- Choose Your Cooking Method:
- Air Fryer (for a quick, crispy finish): Remove the marinated chicken from the container. Arrange the chicken thighs in a single layer in your air fryer basket. Cook at 400°F (200°C) for approximately 20 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C). Cooking time may vary depending on the size of your chicken pieces.
- Skillet (for a golden sear): Heat a large skillet over medium-high heat. The pesto contains oil, so you likely won't need to add much extra, but a small amount of olive oil can be used if desired. Place the chicken thighs in a single layer and sear for a few minutes on both sides until beautifully golden brown. Reduce the heat to medium and continue cooking, flipping occasionally, until the internal temperature reaches 165°F (74°C).
- Once cooked through, let the chicken rest for a few minutes before serving with your favorite healthy side dishes!
Notes
Nutrition Information:
Calories: 240
Total Carbs: 1g
Net Carbs: 1g
Fats: 15.5g
Protein: 25g
