Crispy skin, spectacularly juicy and rubbed with garlic peppers Air Fryer Chicken Thighs is a no-fuss recipe that deserves unanimous praise and adds to the kitchen’s swagger.
Of the dozens of air fryer recipes I’ve tested, these air fryer chicken thighs earned the highest accolade in our household: My husband ordered them for dinner every week.
In fact, he called them the best chicken I’ve ever made!
Between all the ways I cook chicken — baked chicken thighs, fried chicken breasts, and all these healthy chicken recipes — that’s quite a statement.
I know he means it, because while he’s passionate about other proteins like Air Fryer Salmon or Air Fryer Pork Chops, chicken rarely causes heart palpitations.
(Unless they’re Air Fryer Chicken Wings, but let’s face it — that’s more the Buffalo sauce.)
Everything you need to know about Air Fryer chicken thighs
At the end of the dinner, these succulent chicken thighs have everything going for them.
- The meat is juicier than you ever thought chicken could be.
- The spice tastes slightly smoky and complex, an ideal profile for chicken.
- The skin is so crispy crunchy that even those who don’t normally eat chicken skin (me) find that they will munch on crispy bits.
But that’s not the end of the story.
From the chef’s perspective (that’s me and you), this quick and easy dinner is a clear winner.
- Bone-in chicken thighs cook in 16 to 20 minutes in the air fryer at 400 degrees F.
- No need to spend time marinating the chicken thighs before air frying.
- The rub is made with common spices you probably already have in your pantry, like paprika and garlic powder.
How to make crispy chicken thighs in the air fryer
You can use boneless or boneless chicken thighs for this recipe (I gave times for both), but I maximum recommend using bone-in, skin-on chicken for this recipe.
- Like that baked bone-in chicken breast and whole air fryer chicken, the skin traps moisture No need to spend time salting the meat for excellent results like you would with Air Fryer boneless chicken breasts.
- The Bone flavors the meat from the inside and makes it difficult for the chicken to overcook.
- Bone-in and skin-on chicken thighs are a bargain compared to boneless.
- Chicken thighs are healthy! They don’t deserve the bad rap they sometimes get. Cooked properly (like in an air fryer), they’re an excellent, lean source of protein and contain important nutrients like zinc and iron.
The ingredients
- chicken thighs. Bone-in, skin-on chicken thighs are ideal for the air fryer. The meat remains tender and juicy during cooking, the skin becomes cracked and crispy.
- Paprika + smoked paprika. The combination of paprika and smoked paprika provides the perfect balance of sweetness and smokiness.
- garlic powder. For a touch of addictive garlic flavor.
- salt + pepper. Classic, unmissable flavor additives.
- olive oil. Helps the spice mix stick to the chicken thighs and crisp the skin. No cooking spray required.
The directions
- Mix the spice mixture in a bowl.
- Pat the thighs dry with kitchen paper, then place them in the bowl. Rub the chicken with the oil and the spices.
- Place the chicken thighs in the air fryer basket, skin side down.
- Air roast the chicken thighs at 400 degrees F for 16 to 22 minutes, flipping halfway through. Use a meat thermometer to check doneness. Leave to rest for 5 minutes. ENJOY! Garnish with fresh parsley, coriander or thyme.
More ways to flavor the air fryer chicken thighs recipe
- Parmesan Air Fryer Chicken Thighs. Add 2 tablespoons freshly grated parmesan cheese to your spice mix. (I’ll take this with shaved Brussels sprouts salad, please.)
- Spicy Air Fryer Chicken Thighs. Add 1/4 teaspoon of cayenne pepper to the spice mixture.
- Brown Sugar Air Fryer Chicken Thighs. Add 2 teaspoons of brown sugar to the spice mixture. (For a BBQ-like finish, serve thighs with my delicious barbecue sauce or any other BBQ sauce.)
- Italian chicken thighs from the air fryer. Add 2 teaspoons of Italian seasoning to the spice mix.
- Curry Air Fryer Chicken Thighs. Add 2 teaspoons of curry powder to the spice mixture. (This would be delicious with turmeric rice.)
- Garlic Butter Air Fryer Chicken Thighs. Omit the smoked paprika powder, add an additional teaspoon of garlic powder, and swap the olive oil for melted butter. (Perfect for pairing with garlic pasta.)
- Lemon Air Fryer Chicken Thighs. Add the zest of 1 lemon to the spice mixture. (Try this with pasta al limone or lemon rice. YUM!)
storage tips
- To store. Store chicken in an airtight container in the refrigerator for up to 4 days.
- To warm up. Gently reheat leftovers in a casserole dish in the 350 degree F oven or in the air fryer.
- Freeze. Freeze the thighs in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal prep tip
Bread the chicken thighs in the oil and spice mixture up to 1 day beforehand. Cover and refrigerate until ready to cook.
What to serve with air fryer chicken thighs
frequently asked Questions
Yes! Unlike crockpot shredded chicken, it’s okay to put frozen chicken in an air fryer. I would only suggest this with boneless, skinless thighs as the bone would be difficult to cook through. Air roast frozen chicken thighs at 360 degrees F for 12 minutes, turning halfway through and then checking for doneness.
I love using bone-in skinless chicken thighs for this recipe, but feel free to use boneless thighs instead. See the recipe notes for tips.
Using a rub or marinade is a great way to flavor chicken. Use the spice mix below for rubbing, or try my favorite chicken marinade or chicken thigh marinade.
Air fryer chicken thighs video
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In a large bowl, combine paprika, smoked paprika, salt, garlic powder, and black pepper.
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Pat chicken thighs very dry on both sides, then add to bowl. Drizzle with oil, then toss in the spice mixture.
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Preheat air fryer to 400°F. Add the chicken thighs in a single layer, skin-side down (make sure they’re not touching; if they are, cook the chicken in batches).
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Air roast the chicken thighs for 16 to 22 minutes, turning halfway through, until an instant-read thermometer inserted into the thickest part of a thigh (but not touching the bone) reads 155°F. Set aside, cover and let rest for 5 minutes (chicken is considered cooked at 165°F by the FDA, but the temperature will continue to rise while it’s resting; air fryer models vary in cooking time, so check early to be sure) . . Serve hot, with lemon wedges (squeeze them over your portion) and sprinkle with fresh herbs.
- FOR BONELESS THIGHS: Brush with the spice mixture as directed. Preheat air fryer to 380°F, then add chicken, smooth side down. Cook 6 to 8 minutes, turning halfway through, until the chicken reaches 155°F on an instant-read thermometer. Leave to rest for 5 to 10 minutes (the temperature will continue to rise), then enjoy warm.
- TO STORE: Store chicken in an airtight container in the refrigerator for up to 4 days.
- TO WARM UP: Gently heat leftovers in a casserole dish in the oven at 350°F or in the microwave.
- FREEZE: Freeze thighs in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Portion: 1(of 4)Calories: 389kcalCarbohydrates: 2GProtein: 24GFat: 31GSaturated Fatty Acids: 7GPolyunsaturated fat: 6GMonounsaturated fatty acids: 15GTrans fats: 1GCholesterol: 142mgPotassium: 369mgFiber: 1GSugar: 1GVitamin A: 1407ieVitamin C: 1mgCalcium: 20mgIron: 2mg
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