HOMEMADE SNOW CONE SYRUP

 

Plan ahead. The chicken thighs marinate overnight

Ingredients

• *1 tablespoon ground paprika
• *1 teaspoon granulated garlic
• *1 teaspoon onion powder
• *1 teaspoon Greek seasoning (such as Cavender's®)
• *1 teaspoon Goya Sazonador Total
• *2 pounds bone-in, skin on chicken thighs
• *¼ cup water
• *6 tablespoons olive oil, divided
• *1 tablespoon vinegar
• *salt and ground black pepper to taste
• *½ pound baby red potatoes, cut into 1-inch cubes

Directions

• *Step 1

  Mix paprika, garlic, onion powder, Greek seasoning, sazonador total, salt, and pepper in a small bowl. Reserve 1 tablespoon seasoning in a small bowl; cover and set aside until needed for the potatoes.

• *Step 2

  Place remaining seasoning in a 1-gallon resealable bag with water, 4 tablespoons olive oil, and vinegar. Add chicken thighs; massage to coat with seasoning, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.

• *Step 3

  Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.

• *Step 4

  Meanwhile, place 1 tablespoon reserved seasoning in a small bowl with remaining 2 tablespoons olive oil; stir to combine. Toss potatoes in and stir until well coated. Combine potatoes and thighs in the air fryer basket.

• *Step 5

  Cook in the preheated air fryer until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, about 28 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)