Air Fryer Chicken Thighs
Juicy chicken thighs are coated in a simple blend of herbs and spices.The air fryer creates beautifully crisp, golden-brown skin.Only a small amount of oil is needed for delicious results.Chicken thighs remain tender and flavorful throughout cooking.The recipe requires minimal preparation and cleanup.Perfect for easy weeknight dinners and meal preparation.
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper, optional
Optional Garnish
- Fresh parsley
- Lemon wedges
- Freshly cracked black pepper
- Chopped fresh herbs
Instructions
Prepare the Chicken
- Pat the chicken thighs thoroughly dry with paper towels.Removing excess moisture is important because dry chicken skin becomes much crispier in the air fryer.Trim any large pieces of excess fat if desired.
Season the Chicken
- Place the chicken thighs in a bowl.Drizzle with olive oil and rub it evenly over the chicken.Sprinkle the seasoning mixture over both sides, gently rubbing it into the meat and skin.For the crispiest skin, make sure the seasoning is distributed evenly without leaving the skin excessively wet.
Preheat the Air Fryer
- Preheat the air fryer to 380°F (193°C) for approximately 3–5 minutes.Preheating helps the chicken begin cooking immediately and encourages better browning.
Arrange the Chicken
- Place the chicken thighs in the air fryer basket skin-side down initially if you want to render some of the fat.Alternatively, you can place them skin-side up from the beginning.Do not overcrowd the basket.Air needs to circulate around each piece.
Air Fry
- Cook at 380°F (193°C) for approximately 10–12 minutes.Flip the chicken carefully.Continue cooking for another 10–13 minutes, depending on the size of the thighs.
Check the Temperature
- Use an instant-read thermometer inserted into the thickest part of the chicken without touching the bone.The chicken should reach at least 165°F (74°C) for food safety.For particularly tender chicken thighs, cooking to approximately 175–185°F (79–85°C) often produces an even more tender texture.
Crisp the Skin
- If the chicken is cooked but the skin is not as crisp as you prefer, increase the air fryer temperature to 400°F (204°C).Air fry for another 2–3 minutes, watching carefully.
Rest the Chicken
- Transfer the cooked chicken thighs to a plate or wire rack.Allow them to rest for approximately 5 minutes before serving.This helps the juices redistribute throughout the meat.
Garnish and Serve
- Sprinkle with fresh parsley and freshly cracked black pepper.Serve with lemon wedges if desired.
Notes
- Pat dry: Dry chicken skin produces better browning and crispiness.
- Don't overcrowd: Air circulation is essential for even cooking.
- Bone-in thighs: Cooking times depend heavily on their size.
- Skin-on: Skin provides additional flavor and helps create the crispy exterior.
- Thermometer: Use an instant-read thermometer to verify doneness.
- Oil: Only a small amount of oil is needed because chicken skin contains natural fat.
- Resting: Allow the chicken to rest for a few minutes before serving.
- Air fryer models: Cooking times can vary between different machines.