Chicken thighs are one of my favorite items to meal prep in a big batch. Thighs are often a very affordable protein choice, and they’re so forgiving. You can cook them just a little bit too long, and yet they still turn out juicy.

The seasoning in this recipe is very flavorful - think garlic and lemon zest - and pairs well with many other flavors, meaning you can use this chicken for anything from fajitas, to a mediterranean chicken bowl, to classic chicken salad. This recipe calls for the thighs to be cooked in the air fryer, but feel free to use the oven, a grill pan, or the outdoor grill. Once done, the chicken can be stored in the refrigerator for up to four days or in the freezer for up to 6 months. Happy meal prepping!

Spice Blend Marinade - This makes enough for 3 pounds of chicken thighs - halve this recipe, if necessary

• Salt - 1 teaspoon

• Cumin - 1 teaspoon

• Dried oregano - 1 teaspoon

• Onion powder - 1 teaspoon

• Garlic powder - 1 teaspoon

• Paprika (hot, sweet, smoked, whatever variety you have) - 1 teaspoon

• Black pepper - 1/2 teaspoon

• Turmeric - 1/2 teaspoon

• Zest of 1 lemon

• 1 fat clove of garlic, minced

• Olive oil - 3-4 tablespoons

• 3 pounds boneless skinless chicken thighs

Directions:

1. Combine all of the spices, lemon zest, garlic, and olive oil. Stir until it forms a thick paste.

2. Massage into chicken thighs and marinate in the refrigerator for at least 3, or up to 24, hours.

3. Preheat air fryer to 400 degrees F according to manufacturer’s directions.

4. Add chicken in a single layer, do not overlap. Cook for about 15 minutes, flipping halfway through.

5. Cook chicken until internal temperature reaches 165 degrees F using a probe thermometer.