Step 1

Trim fat from the chicken as necessary and pat them dry with a paper towel.

Step 2

In a large ziplock bag or a large container add the chicken.

Step 3

In a small mixing bowl combine the olive oil, lemon, zest, garlic cloves, oregano, thyme, paprika, cumin, cayenne pepper, salt and pepper and mix well.

Step 4

Pour the marinade over the chicken and massage the marinade into the meat until the meat is coated with the marinade.

Step 5

Refrigerate for two hours in a sealed ziplock bag or a sealed container.

Step 6

Preheat the air fryer to 380 degrees for 5 minutes.

Step 7

Spray the air fryer with non-stick spray {I like to use a non-stick extra virgin olive oil spray.

Step 8

Depending on the size of your air fryer you will have to work in batches. My air fryer can cook 4 thighs at a time. Take the chicken thighs out and lay them skin side down in the air fryer. Put the remaining chicken thighs back in the fridge in the container or ziplock until you are ready to use them.

Step 9

Close the air fryer and cook for 10 minutes. Open and flip the chicken thighs so the skin is up.

Step 10

Cook for another 14 minutes or until the internal temperature reaches 165 degrees F. If you want extra crispy skin you can cook in increments of 2 minutes until you get the crispiness you like.

Step 11

Lay the Mediterranean Salad on the bottom of a platter. Lay the chicken thighs on top of the salad and garnish with parsley and feta cheese. Enjoy!