Pollo al ajillo is a classic Spanish dish of chicken pieces simmered with plenty of garlic, olive oil, and white wine. This air fryer version delivers the same deeply garlicky, golden-brown chicken with far less oil and in about half the time. The high heat of the air fryer crisps the skin beautifully while keeping the meat juicy, and the simple sauce comes together on the stovetop in minutes.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) olive oil
- 10 cloves garlic, thinly sliced (about 3 tbsp / 30 g)
- 1/2 cup (120 ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1/2 cup (120 ml) chicken broth
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (1 g) smoked paprika
- 1 bay leaf
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
- Preheat the air fryer to 380°F (193°C) for 3 minutes.
- Place the chicken thighs in the air fryer basket in a single layer, skin side down. You may need to work in batches depending on the size of your air fryer. Cook for 10 minutes.
- Flip the chicken and cook for another 8–10 minutes, until the skin is golden and crispy and the internal temperature reaches 165°F (74°C) as measured by a food thermometer (USDA FSIS safe minimum for poultry). Remove and set aside.
- While the chicken cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring frequently, until fragrant and lightly golden, about 1–2 minutes. Do not let it burn.
- Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it bubble for 2 minutes to reduce slightly.
- Add the chicken broth, lemon juice, smoked paprika, and bay leaf. Bring to a simmer and cook for 3–4 minutes, until slightly thickened. Season with salt to taste.
- Add the cooked chicken thighs to the skillet, turning to coat them in the sauce. Simmer for 2–3 minutes, until the chicken is heated through and the sauce has thickened to your liking.
- Remove the bay leaf. Garnish with fresh parsley and serve hot.
Tips
- Don’t overcrowd the air fryer: If you put too many thighs in at once, they’ll steam instead of crisp. Cook in batches if needed, and keep the cooked batch warm in a low oven (200°F / 93°C) while you finish the rest.
- Use a meat thermometer: Chicken is safe at 165°F (74°C) in the thickest part, not touching bone. Overcooking will dry it out, so check early.
- Substitutions: No white wine? Use extra chicken broth plus 1 tbsp (15 ml) sherry vinegar or lemon juice. For a milder garlic flavor, use whole peeled cloves instead of sliced.
- Make it ahead: You can cook the chicken in the air fryer up to a day ahead, then finish it in the sauce just before serving.
Serving Suggestions
Serve pollo al ajillo with crusty bread to soak up the garlicky sauce, alongside steamed white rice or roasted potatoes. A simple green salad with a light vinaigrette balances the richness. For a low-carb option, serve over cauliflower rice or with sautéed green beans.
Variations
- Spicy: Add 1/2 tsp (1 g) red pepper flakes or a chopped fresh chili with the garlic.
- Herby: Stir in 1 tsp (1 g) dried oregano or thyme with the paprika.
- Chicken breasts: Use boneless, skinless breasts; reduce air fryer time to 8–10 minutes total, and check temperature at 165°F (74°C).
- Shrimp version: Swap chicken for 1 lb (450 g) large shrimp, peeled and deveined. Air fry at 400°F (204°C) for 4–5 minutes until opaque and 145°F (63°C). Add to the sauce at the end.
Storage and Reheating
Refrigerate leftover pollo al ajillo in an airtight container within 2 hours of cooking. It will keep for up to 3–4 days. To reheat, place in a skillet over medium heat with a splash of broth or water, cover, and warm until the chicken reaches 165°F (74°C) (about 5–7 minutes). You can also microwave individual portions on high for 2–3 minutes, stirring halfway. The sauce may thicken; thin with a little broth if needed. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the air fryer time to about 8–10 minutes total (flip halfway) and check for 165°F (74°C). They won’t be as crispy, but they’ll still be juicy.
Why is my garlic burning? Garlic slices can burn quickly, especially in the air fryer. Keep an eye on them and stir often. If they start to brown too fast, lower the heat or add a splash of broth to the skillet.
Can I skip the wine? Absolutely. Replace it with equal parts chicken broth and a tablespoon of lemon juice or sherry vinegar for acidity.
How do I get the sauce thicker? Let it simmer longer, uncovered, to reduce. You can also mix 1 tsp (3 g) cornstarch with 1 tbsp (15 ml) cold water and stir it in, then cook for a minute until thickened.
Can I cook this entirely in the air fryer? Yes, but the sauce won’t reduce the same way. You can make the sauce in a small saucepan on the stovetop while the chicken cooks, or use an air fryer–safe baking dish for the sauce after the chicken is done.
Is this dish traditionally made with bone-in chicken? Yes, bone-in, skin-on pieces are classic because they stay moist and add flavor. You can use a whole cut-up chicken if you prefer.
Related
- Peking Duck Takeaway: Crispy Skin at Home
- Peking Duck Recipe: Crispy Skin at Home
- Peking Duck Rice Paper Rolls: Fresh & Crispy
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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