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Close-up of juicy, golden-brown restaurant-style chicken thighs topped with fresh gremolata and served with lemon wedges.

Restaurant-Style Chicken Thighs with Lemony Kale Salad and Salsa Verde

This recipe guides you through making restaurant-quality chicken thighs at home, complete with a vibrant lemony kale salad and a fresh salsa verde. It's designed for home cooks looking to elevate their weeknight meals.
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Prep Time 25 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Lemony Kale Salad
  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon finely grated lemon zest
  • 1 Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons olive oil
  • 1 bunch curly kale about 10 ounces, woody stems removed and leaves very thinly sliced
  • 1/2 cup panko
  • 1 tablespoon finely grated Pecorino Romano plus more for serving
Chicken Thighs
  • 4 bone-in skin-on chicken thighs about 2 pounds total
  • 2 teaspoons finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
Salsa Verde
  • 2 teaspoons capers
  • 2 filets oil-packed anchovy optional
  • 1 clove garlic
  • Kosher salt
  • 1/4 cup olive oil plus 2 tablespoons
  • 1 teaspoon red wine vinegar
  • 1 teaspoon finely grated lemon zest
  • 1 cup fresh parsley leaves finely chopped
  • 1 cup fresh basil leaves finely chopped
  • 1/2 bunch chives finely chopped (about 1/4 cup chopped)

Equipment

  • Air fryer
  • Baking dish
  • Chef's knife

Method
 

  1. For the lemony kale salad: Whisk the lemon juice, Dijon mustard, 1 teaspoon lemon zest, red pepper flakes, 1 teaspoon salt, and pepper in a large bowl. Slowly whisk in 3 tablespoons of olive oil until combined. Add the kale and toss to coat. Season with salt and pepper to taste. Set aside at room temperature for at least 15 minutes, or refrigerate for up to 8 hours.
  2. Meanwhile, preheat your air fryer to 350 degrees F. In a 6- to 7-inch baking dish, toss the panko with the remaining 2 tablespoons olive oil, a pinch of salt, and pepper until combined. Place the dish in the air fryer basket and cook for 4 to 6 minutes, stirring halfway through, until golden brown. Stir in the Pecorino Romano and set aside.
  3. For the chicken thighs: Preheat your air fryer to 400 degrees F. Pat the chicken thighs dry with paper towels. Rub the 2 teaspoons lemon zest onto the skinless side of each thigh and season with salt and pepper. Flip the thighs, rub the skin with olive oil, and season with salt and pepper. Place the thighs skin-side up in the air fryer basket, ensuring they have space between them. Air fry for 22 to 25 minutes, until the skin is crispy and the chicken is cooked through.
  4. For the salsa verde: Finely chop the capers, anchovy filets (if using), garlic, and a pinch of salt until a paste forms. Transfer to a small bowl and stir in the olive oil, red wine vinegar, and 1 teaspoon lemon zest. Fold in the parsley, basil, and chives. Taste and adjust seasoning with salt and pepper.
  5. To serve, toss the kale salad and top with the toasted panko and extra Pecorino. Place the chicken thighs on a plate and spoon the salsa verde over them. Serve with the kale salad.

Notes

This recipe is perfect for a flavorful weeknight dinner that feels special. The air fryer ensures crispy chicken skin, while the fresh salsa verde and kale salad provide bright, contrasting flavors.

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