Incredibly tender and flavorful, and the kids will love them as much as the adults. Serve as an appetizer, salad topping, game day snack, taco or wrap filling, or with your favorite dip.
Ingredients
- boneless, skinless chicken thighs: 1 pound (cut into 1-inch cubes)
- avocado oil: 2 Tbsp
- white vinegar: 1 Tbsp
- ½ teaspoons dry ranch dressing mix (such as Hidden Valley Ranch®): 1 piece
- garlic powder: 1 tsp
- salt: 0.5 tsp
- black pepper: 0.5 tsp (freshly ground)
- extra-sharp Cheddar cheese: 3 Tbsp (shredded)
- fresh parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Combine chicken, avocado oil, white vinegar, ranch powder, garlic powder, salt, and pepper in a large bowl. Stir well until the chicken is coated, cover, and marinate in the fridge for 30 to 60 minutes, but not much longer, as the texture will become mushy.
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Preheat the air fryer to 380 degrees F (190 degrees C). Place chicken cubes in the air fryer basket in a single layer, not touching.
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Air fry until chicken is no longer pink in the center and the juices run clear, flipping once when the edges start to brown, being sure not to overcook, 8 to 11 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Your cooking time may vary depending on the brand and size of your air fryer, and you may need to cook in batches.
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Sprinkle the chicken with Cheddar cheese. Return to the air fryer until cheese melts, for about 30 seconds. Serve warm, garnished with chopped parsley.
