For a couple of years now, I’ve been making Dill Chicken Thighs at least twice a month.

That’s because it’s easy to make, I have the recipe memorized, and when I’m tired, I don’t have to think too hard to get dinner on the table. Everyone loves it, badda bing badda boom, dinner is on the table.

One flavor profile I LOVE is lemon pepper, but almost all lemon pepper spice blends have fuckery in them: cornstarch, sugar, anti-caking agents at the very least.

So you know what this means—I have to invent my own lemon pepper recipe. And eventually Eat Happy Kitchen will probably come out with a Lemon Pepper Dust.

But before I pull my hair out with a new product launch, let’s just make Lemon Pepper Chicken and keep it simple.

This recipe calls for the Salt Dust, which I created to be a salt and pepper/bouillon substitute. Full disclosure: I am high on my own supply. I use Salt Dust EVERY DANG DAY. It just elevates everything, and I have a hard time going back to regular ol’ S&P.

That being said, you can easily make Lemon Pepper Chicken and just use S&P in place of the Salt Dust. I do NOT gatekeep (as they say repeatedly on Tik Tok).

Follow along with the video above. Grab Salt Dust on Amazon if you wanna try one canister…or at our site if you’re ready to commit to a twin pack (good idea).

This is my exact air fryer (going on my upcoming gift guide for the third year in a row, it’s that great).

I will be doing a livestream later this week here on Substack for Thanksgiving food, plus I demoed a Spicy Chicken Parm on YouTube Live two days ago.

VOTE BELOW IN THE POLL!!! MAKE YOUR VOICES HEARD!!

Ok, let’s make some chicken…here’s the downloadable, printable PDF of this recipe:

LEMON PEPPER CHICKEN (air fryer or oven)

(Serves 2-4)

* 1/4 cup olive oil

* Juice of one lemon

* 1 tablespoon Eat Happy Kitchen Salt Dust (or use S&P)

* 1 teaspoon freshly ground pepper

* 1 1/2 - 2 pounds boneless, skinless chicken thighs

In a medium bowl, whisk together the olive oil, lemon juice, Salt Dust, and extra pepper. Submerge and marinate the chicken thighs for 1-4 hours in the fridge, removing from the fridge 10 minutes before cooking.

AIR FRYER INSTRUCTIONS:

Preheat your air fryer according to the manufacturer instructions. Shake the chicken thighs of excess marinade and lay them in the air fryer basket in one layer, being careful not to overlap them. Cook the thighs at 400 degrees for 9 minutes, then flip the thighs and continue to cook for 9 more minutes. Serve.

OVEN INSTRUCTIONS:

Preheat the oven to 400 degrees. Shake the chicken thighs of excess marinade and lay them on a parchment paper lined baking sheet or baking dish. Cook for 15-17 minutes, flipping halfway through, until the chicken is cooked through and crispy on the edges. Serve.

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