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Prepare the chicken marinade: In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, dried oregano, dried dill, paprika, salt, and black pepper.

Add the boneless, skinless chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 4 hours for best flavor.

While the chicken marinates, prepare the jasmine rice. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender.

Remove the rice from the heat and let it rest, covered, for 10 minutes. Do not lift the lid during this time.

While the rice rests, preheat your air fryer to 375°F (190°C). Lightly grease the air fryer basket.

Remove the marinated chicken thighs from the refrigerator. Place the chicken thighs in a single layer in the preheated air fryer basket, ensuring not to overcrowd. You may need to cook in batches.

Air fry the chicken thighs for 10-14 minutes, flipping halfway through, until golden brown with charred edges and cooked through (internal temperature reaches 165°F / 74°C).

Once the rice has rested, uncover and fluff with a fork. Stir in the butter, lemon zest, chopped fresh parsley, chopped fresh dill, salt, and freshly ground black pepper until well combined.

To assemble the bowls, divide the herby lemon-pepper jasmine rice among four serving bowls. Top each with the air-fried Mediterranean chicken thighs. Garnish with fresh cherry tomatoes and drizzle with a little olive oil or your preferred light dressing.


Prepare the chicken marinade: In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, dried oregano, dried dill, paprika, salt, and black pepper.

Add the boneless, skinless chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 4 hours for best flavor.

While the chicken marinates, prepare the jasmine rice. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender.

Remove the rice from the heat and let it rest, covered, for 10 minutes. Do not lift the lid during this time.

While the rice rests, preheat your air fryer to 375°F (190°C). Lightly grease the air fryer basket.

Remove the marinated chicken thighs from the refrigerator. Place the chicken thighs in a single layer in the preheated air fryer basket, ensuring not to overcrowd. You may need to cook in batches.

Air fry the chicken thighs for 10-14 minutes, flipping halfway through, until golden brown with charred edges and cooked through (internal temperature reaches 165°F / 74°C).

Once the rice has rested, uncover and fluff with a fork. Stir in the butter, lemon zest, chopped fresh parsley, chopped fresh dill, salt, and freshly ground black pepper until well combined.

To assemble the bowls, divide the herby lemon-pepper jasmine rice among four serving bowls. Top each with the air-fried Mediterranean chicken thighs. Garnish with fresh cherry tomatoes and drizzle with a little olive oil or your preferred light dressing.
