AIR FRYER CHICKEN THIGHS: Coat bone-in, skin-on thighs with a pinch of salt, some lime juice, smoked paprika, crushed garlic, chilli powder and some dried thyme and rosemary. Place skin side down in the air fryer drawers and set time for 12mins at 200C. After 12 mins turn thighs over and cook for additional 10mins at the same temp. Serve with homemade chips and slaw.
GRILLED HONEY MUSTARD CHICKEN THIGHS: Coat boneless, skinless thighs with a drop of olive oil, some lemon juice and zest, a squeeze of honey, a Tspn of wholegrain mustard and some garlic powder and sea salt. Place on a hot griddle pan or BBQ for 3-4 mins on each side. Serve with brown rice and broccoli.
QUICK ONE DISH CHICKEN: Arrange skin on, bone-in chicken thighs In an ovenproof dish or tray so the skin side is up. Roughly chop some peppers and onions and garlic cloves. Arrange in and around the chicken thighs and then pour in some stock or bone broth to ~1cm. Season with salt and sprinkle with paprika, then roast at 200g for 35-45mins, spooning the stock over the chicken every 10-15mins. Serve with a jacket sweet potato.