Garlic, Herb & Mustard Marinated Air Fryer Chicken


Step 1In a bowl mix the avocado oil (or olive oil), lemon juice, minced garlic, mustard (Dijon or wholegrain), chopped parsley, sea salt and pepper. Whisk with a fork until well combined.

Step 2Place the chicken in a ziploc bag and pour in most of the marinade, optionally reserving about 2 tablespoons for later and store it in a small bowl in the fridge. Place the chicken in the fridge and marinate for at least 2 hours or overnight.
Note: Each chicken leg I used was about 350 grams (12.4 oz) and will yield about 60% meat. If you're viewing this recipe from the KetoDiet app, you will see net weight per edible parts (meat) only. You can either use 2 whole chicken legs or 4 chicken thighs.

Step 3When ready to cook, place the chicken in your air fryer, skin side down. It's better if you brush off any pieces as these tend to get burnt in the air fryer.

Step 4Turn the air fryer on and set the temperature to 200 °C/ 400 °F and cook for 20 minutes.
Note: If you don't have an air fryer, check the tips in the recipe post above for oven baking.

Step 5After 20 minutes remove from the air fryer.

Step 6Using tongs, turn the chicken legs on the other side and place back in the air fryer. Cook for another 12 to 15 minutes.

Step 7Serve with the reserved 2 tablespoons of the marinade and sides of choice such as cauliflower rice, roasted green beans or salads. If you use plain cauliflower rice, you can use the reserved marinade to add flavor to it.

Step 8These crispy air fryer chicken legs are best served immediately or stored in the fridge for up to 3 days.