Instructions

• In a blender or a jar for an immersion blender, combine 1/2 cup nonfat Greek yogurt, 2 minced garlic cloves, the juice from half the lemon, and 1/2 tablespoon McCormick Gourmet Cajun seasoning. Blend until smooth. Reserve the remaining lemon half for serving.
• Place the 8 boneless skinless chicken thighs in a large dish in a single even layer.
• Pour the yogurt marinade over the chicken and toss so each piece is completely coated.
• Cover the dish and refrigerate for at least 2 hours and up to 6 hours.
• When ready to cook, remove the chicken from the dish and let excess marinade drip off, leaving only a thin layer on each piece. Sprinkle the remaining 1/2 tablespoon Cajun seasoning, 1/2 teaspoon paprika, and 1/2 teaspoon dried herbs evenly over both sides of the thighs.
• Lightly oil or spray the air fryer basket. Arrange the thighs in a single layer without overlapping; cook in batches if needed.
• Air fry at 400°F for 14 minutes total, flipping the thighs halfway through (about 7 minutes), or until an instant-read thermometer inserted into the thickest part registers 165°F and both sides are browned.
• Transfer the cooked thighs to a plate and let rest for a few minutes.
• Cut the reserved lemon half into wedges and serve alongside the chicken.