Air Fryer Chicken Thighs
Air Fryer Chicken Thighs are crispy on the outside, juicy on the inside, and packed with flavor. Using the air fryer makes the skin perfectly golden and crackly without all…
Tip: save now, cook later.Air Fryer Chicken Thighs are crispy on the outside, juicy on the inside, and packed with flavor. Using the air fryer makes the skin perfectly golden and crackly without all the extra oil from deep frying. It’s a simple way to make a delicious chicken dinner that feels a little special but comes together quickly.
I love how easy this recipe is—just season the chicken thighs with your favorite spices, pop them in the air fryer, and let it do the work. I’ve found that the meat stays tender and moist, which is sometimes hard to get with other cooking methods. It’s a game-changer for busy nights when you want something tasty but don’t want to spend hours in the kitchen.
My favorite way to enjoy these chicken thighs is with a side of roasted veggies or a fresh salad. They also pair perfectly with rice or mashed potatoes for a well-rounded meal. Honestly, once I make these, everyone wants the recipe, and I’m happy to share because they’re just that good!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give the best flavor and crispy skin. You can swap for boneless if you want, but skin adds great texture and juiciness.
Olive Oil: Helps the spices stick and crisps up the skin. You can use avocado or vegetable oil instead if you prefer a neutral flavor.
Spices: The combination of smoked paprika, garlic, onion powder, thyme, and oregano creates a nice balance of smoky and herbal notes. If you don’t have smoked paprika, regular paprika works fine.
Salt and Pepper: Essential for flavor. Adjust salt to your taste.
Parsley: Fresh parsley adds a pop of color and a touch of freshness at the end.
How Do You Get Crispy Skin on Air Fryer Chicken Thighs?
Dry skin is key! Pat the chicken thighs well with paper towels to remove moisture. Moisture makes the skin soggy instead of crispy.
- Coat chicken with olive oil to help crisping and make spices stick.
- Preheat the air fryer first so the chicken starts cooking crisply right away.
- Cook skin-side down first to start rendering fat, then flip skin-up to finish crisping and browning.
- Leave space between each thigh in the basket so hot air can circulate well.
- Rest the chicken after cooking to keep juices locked inside.
Equipment You’ll Need
- Air fryer – essential for cooking the chicken evenly and getting crispy skin without extra oil.
- Small mixing bowl – perfect for mixing the spice blend quickly and evenly.
- Tongs – handy for flipping the chicken thighs safely and easily in the air fryer basket.
- Meat thermometer – helps you check the chicken’s internal temperature for perfectly cooked, juicy thighs.
- Paper towels – use these to pat the chicken dry so the skin crisps up nicely.
Flavor Variations & Add-Ins
- Try adding cayenne pepper for a spicy kick that wakes up the smoky paprika.
- Swap dried herbs for fresh rosemary or thyme for a brighter, herby flavor.
- Brush the chicken with BBQ sauce in the last 5 minutes for a sticky, tangy glaze.
- Serve with a squeeze of fresh lemon juice after cooking to add a fresh, zesty finish.
How to Make Air Fryer Chicken Thighs?
Ingredients You’ll Need:
- 4 to 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20-22 minutes to cook in the air fryer. Add a few more minutes for resting the chicken before serving, so you can enjoy juicy and crispy thighs in about 35 minutes total.
Step-by-Step Instructions:
1. Prepare the Chicken Thighs:
Start by patting the chicken thighs dry with paper towels. Removing moisture helps the skin get nice and crispy when cooked.
2. Make the Spice Mix and Season the Chicken:
In a small bowl, mix together garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, salt, and black pepper. Rub the chicken thighs all over with olive oil, then coat each one evenly with the spice mixture.
3. Cook in the Air Fryer:
Preheat your air fryer to 380°F (193°C) for 3-5 minutes. Place the chicken thighs skin-side down in the basket, leaving space so air can circulate. Cook for 10 minutes, then flip the thighs skin-side up and cook for another 10-12 minutes. The chicken should reach an internal temperature of 165°F (74°C), with crispy, golden skin.
4. Rest and Serve:
Remove the chicken from the air fryer and let it rest for a few minutes to keep it juicy. Garnish with freshly chopped parsley before serving. Enjoy your crispy, juicy Air Fryer Chicken Thighs!
Can I Use Frozen Chicken Thighs in the Air Fryer?
Yes, but be sure to fully thaw them first for even cooking. Thaw in the refrigerator overnight or use the cold water method by sealing the chicken in a bag and submerging it in cold water, changing the water every 30 minutes until thawed.
Can I Substitute Boneless Chicken Thighs?
Absolutely! Boneless thighs cook faster, so reduce the cooking time to about 15-18 minutes total, flipping halfway through. The skin won’t be as crispy without the skin, but the meat will still be flavorful and juicy.
How Should I Store Leftovers?
Place cooled leftover chicken in an airtight container and store in the refrigerator for up to 3 days. Reheat gently in the air fryer or oven to keep the skin crispy.
Can I Adjust the Seasonings?
Of course! Feel free to add spices like cayenne for heat or swap herbs like rosemary for thyme. Just adjust salt and other seasonings to your taste preferences.
