![]() I learned my lesson on this one: For large thighs in my Cosori, I will start off on 300 for 15 -20 minutes and then crank up the heat to 400 and watch/turn. I really think that each brand of air fryer is completely different and that there can be no set general timing for recipes across the board of air fryer brands! I knew there was no way that the big thighs could be done in the middle! I lowered the temp and turned, immediately. With all the sugar in the marinade, they just might burn, and mine were almost too far gone. Mine were nearly burned and I looked at about 8 minutes in. Good thing I looked early! I advise people to start peeking at around 5 minutes into these. I marinated 4 big thighs for a couple of hours in this marinade and tried to follow the recommended timing and temp. This was the first recipe I tried in my new Cosori 5.8. I’m 65 and got my first air fryer today after years of thinking they were a stupid gimic. Looking for more tasty air fryer recipes? Make sure to check these out:Įquipment used and shown on the pictures above: Chefman 6.8 Quart Air Fryer. That’s when they become fall-off-the-bone tender and are still quite juicy, and the skins become super tasty. I like cooking them to about 185F – 190F internal temperature. If the thighs are cooked to the minimum recommended temperature of 165F, to me they taste under-cooked. I like my thighs well-browned and cooked well inside. You may wonder if 25 minutes isn’t a bit too much for cooking thighs. This will brown the bottoms and add just a touch more of browning on the tops. Stop the air fryer, flip the thighs and continue cooking for another 10 minutes at 400F. You will see quite a bit of browning and caramelization going on. Now, lay the thighs skin side up on the air fryer rack and cook at 400F for 15 minutes. Depending on how quickly you operate, it will take anywhere between 2 and 4 minutes. Place the thighs in a bowl, add the rest of the ingredients and start mixing and massaging those thighs until all liquids have been absorbed. In a small kitchen we will use our hands to achieve the same results. ![]() How do you flavorize the meat inside out without long hours of marination? Commercial producers use tumblers. I also substituted fresh garlic by garlic powder as bits of fresh garlic tend to char quickly when cooked on convection. ![]() Hence, I reduced its amount to just enough to glaze the thighs and to get absorbed by the meat. A lot of sauce would make little sense for an air fryer cooking. The amount of sauce was also a consideration. My intent was to make a very quick recipe, one that does not require hours of marination. I used a modified version of my insanely popular killer chicken thigh marinade to flavorize these thighs. Trust me, you will be running for seconds. The maple syrup in the sauce, combined with high heat air frying, makes the skin beautifully caramelized and very tasty. ![]() It’s slightly sweet and tangy, with a little bit of savory coming from soy and Worcestershire sauces and garlic. The flavoring sauce on them is pure delight. These air fryer chicken thighs are easily the best chicken thighs I’ve ever made or tried. ![]()
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