Ingredients
- 8 Chicken Legs
- 2 Tbsp Olive Oil
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 2 Tsp Baking Powder
- ½ Tsp Paprika
- ¼ Tsp Kosher Salt
- ¼ Tsp Black Pepper
Chimichurri Sauce
- 1 Cup Fresh Parsley Italian Flatleaf
- 2 Tbsp Red Wine Vinegar
- ⅓ Cup Olive Oil
- 2 Garlic Cloves Diced
- 1 Tsp Kosher Salt
- ½ Tsp Black Pepper
- ⅛ Tsp Red Pepper Flakes
Instructions
- Start by brining the chicken legs in 20 ounces of water and 1 ounce of kosher salt.
- To make the brine, first put the salt and half the water in a small saucepan. Heat until the salt has dissolved. Then, add the remaining water to help cool it down.
- Put the chicken legs in a ziplock bag. Pour the cooled brine into the ziplock bag with the chicken, making sure it's completely submerged. Then refrigerate for at least 30 minutes or up to a day.
- Next, add the parsley, garlic, red wine vinegar, olive oil, salt, and black pepper to the bowl of a food processor. Process until finely minced. Add the red pepper flakes and pulse a few more times. Pour into a small bowl and set aside.
- In a small bowl, add the garlic powder, onion powder, baking powder, paprika, salt, and black pepper. Mix until completely combined and set aside.
- Preheat the Air Fryer to 400 degrees.
- Remove the chicken from the brine and pat dry with a paper towel. Add the chicken, olive oil, and seasoning blend to a medium bowl. Mix with your hands or use a large spoon to coat the chicken.
- Place the chicken legs in the air fryer basket and cook for 10 minutes.
- Carefully flip the chicken and cook for another 8-10 minutes or until the chicken has reached 165 degrees.
- Remove the chicken from the air fryer and allow it to rest for 5 minutes. Top with the Chimichurri sauce, and enjoy!
Notes
- Make sure to taste the Chimichurri and adjust the salt as needed.
- Chimichurri sauce keeps well in an airtight container in the refrigerator for up to 4 days.
- You can easily double the seasoning blend if you are making more chicken legs.
- You will need to cook these in batches. You want to make sure the skin gets nice and crispy.
- Store the cooked chicken legs in an airtight container in the fridge for up to 4 days.
- Reheat the chicken to 375 degrees for 3-5 minutes.
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