Spiced Chicken Thigh Recipe – Air Fryer & Tzatziki Wraps

Last Updated on 2 months by Neha Deshmukh

Spiced Chicken Thigh Recipe – Air Fryer & Tzatziki Wraps

Hey everyone! I’m so excited to share this recipe with you. It’s become a real weeknight favorite in my house – quick, flavorful, and seriously satisfying. These Spiced Chicken Thighs, cooked to perfection in the air fryer and wrapped up with a cool, creamy tzatziki, are a total game-changer. Trust me, you’ll want to make these again and again!

Why You’ll Love This Recipe

This recipe is all about big flavor with minimal effort. The spice blend is warm and fragrant, inspired by the incredible flavors of North India. Using chicken thighs keeps everything wonderfully juicy, and the air fryer makes it unbelievably crispy – without all the oil! Plus, the fresh tzatziki sauce adds a lovely coolness that balances the spices perfectly. It’s a complete meal that’s ready in under 30 minutes!

Ingredients

Here’s what you’ll need to make these amazing Spiced Chicken Thigh Wraps:

• 2 lbs (approximately 900g) boneless, skinless chicken thighs
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 cup (60ml) lemon juice
• 2 tbsp olive oil

For the Tzatziki:

• 1 large cucumber
• 1 cup (240ml) plain yogurt
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 2 tbsp chopped fresh dill
• Salt and pepper to taste

Ingredient Notes

Let’s talk about these ingredients for a sec! The spice blend is key here. Paprika gives it a lovely color and mild sweetness, while cumin and coriander are staples in North Indian cooking, lending that warm, earthy base. Don’t skip the cinnamon, cardamom, and cloves – they add a subtle complexity that really elevates the flavor.

I always use chicken thighs for this recipe. They stay so much more tender and juicy than breasts, especially with a quick cook in the air fryer. Plus, they’re usually more affordable! And olive oil? It’s my go-to for a healthier fat option that still delivers amazing flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the marinade. In a bowl, mix together the salt, minced garlic, paprika, cayenne pepper, cumin, coriander, cinnamon, cardamom, cloves, black pepper, lemon juice, and olive oil. Give it a good whisk to combine.
2. Now, add the chicken thighs to the bowl and make sure they’re completely coated in that beautiful spice blend. Really massage it in there!
3. Cover the bowl and pop it in the fridge for at least 2 hours, or even better, overnight. The longer it marinates, the more flavorful the chicken will be.
4. When you’re ready to cook, preheat your air fryer to 400°F (200°C).
5. Arrange the marinated chicken thighs in a single layer in the air fryer basket, and scatter some sliced onions over the top.
6. Air fry at 380°F (190°C) for about 10 minutes. Then, flip the chicken and cook for another 2-5 minutes, or until it’s cooked through and beautifully browned.
7. While the chicken is resting, let’s whip up the tzatziki. Grate the cucumber, then squeeze out as much liquid as possible – this is important to prevent a watery tzatziki!
8. In a bowl, combine the grated cucumber, yogurt, minced garlic, lemon juice, chopped dill, salt, and pepper. Mix well.
9. Let the chicken rest for 5 minutes after cooking, then slice it thinly.
10. Finally, assemble your wraps! Warm up some flatbread, spread on a generous dollop of tzatziki, add some fresh veggies (lettuce, tomato, onion – whatever you like!), and top with the sliced spiced chicken. Roll it up and enjoy!

Expert Tips

Here are a few things I’ve learned along the way to make this recipe even better:

• Marinating Magic: Don’t be afraid to marinate the chicken for longer than 2 hours – overnight is ideal for maximum flavor.
• Crispy Chicken: For extra crispy chicken, don’t overcrowd the air fryer basket. Work in batches if necessary.
• Watery Tzatziki No More: Seriously, squeeze out all the liquid from the grated cucumber. Nobody likes a soggy tzatziki! I use a clean kitchen towel for this.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based chicken pieces and a vegan yogurt alternative for a delicious vegan version. My friend Sarah swears by this!
• Gluten-Free Adaptation: Simply use gluten-free flatbread. Easy peasy!
• Spice Level Adjustment: If you like things extra spicy, add a pinch more cayenne pepper to the marinade.
• Festival Adaptation: This chicken would be amazing as part of a larger Eid or Diwali spread, alongside rice, curries, and other festive dishes. My family loves making it for special occasions.

Serving Suggestions

These wraps are fantastic on their own, but you could also serve them with a side of:

• A simple green salad
• Roasted vegetables
• Some crispy potato wedges

Storage Instructions

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. The tzatziki will also keep for about 3 days. I don’t recommend assembling the wraps ahead of time, as the flatbread can get soggy.

FAQs

1. Can I marinate the chicken for longer than overnight?

Absolutely! You can marinate the chicken for up to 24 hours. The longer it marinates, the more flavorful it will be.

2. What if I don’t have an air fryer? Can I bake this?

Yes, you can! Preheat your oven to 400°F (200°C). Arrange the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through.

3. What kind of flatbread is best for these wraps?

I love using whole wheat naan or roti, but any soft flatbread will work.

4. How can I make the tzatziki less watery?

As I mentioned before, squeezing out all the liquid from the grated cucumber is key!

5. Can I use other cuts of chicken, like breasts? How will cooking time change?

You can use chicken breasts, but they tend to dry out more easily. Reduce the air frying time to about 8-12 minutes, and check the internal temperature to ensure it reaches 165°F (74°C).