Description
Learn how to make crispy, juicy Air Fryer Chicken Thighs with minimal ingredients and simple steps. This recipe is perfect for quick weeknight dinners, meal prep, or game-day snacks.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs (about 4 medium thighs)
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat your air fryer to 400°F (205°C) for 5 minutes.
- In a small bowl, combine salt, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and baking powder. Stir well to create the spice rub.
- Pat the chicken thighs dry with paper towels. Drizzle with olive oil and rub the spice mix all over the chicken, ensuring it’s well coated, including under some of the skin.
- Place the seasoned chicken thighs skin-side down in the air fryer basket in a single layer, making sure not to overlap them.
- Air fry at 400°F (205°C) for 9 minutes.
- Flip the chicken thighs so they are skin-side up. Continue to air fry for another 7–9 minutes, or until the skin is deep golden brown and the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
- Let the chicken thighs rest for 5 minutes before serving to allow the juices to redistribute.
- Serve hot, with lemon wedges if desired.
Notes
- If your chicken thighs are very large, you may need to add an additional 2–4 minutes to the cooking time. Always verify doneness with an instant-read thermometer, ensuring the internal temperature reaches 165°F (74°C).
- For exceptionally crispy skin, you can dry the skin slightly by leaving the chicken thighs uncovered in the refrigerator for 30–60 minutes before cooking.
- For a Lemon Pepper variation, replace smoked paprika with 2 teaspoons of lemon pepper seasoning and finish with fresh lemon zest.
- For a BBQ Dry Rub variation, use 2 tablespoons of your favorite BBQ rub instead of the listed spices. You can brush with a thin layer of BBQ sauce during the last 2 minutes of cooking.
- For an Herb & Garlic variation, mix 1 teaspoon of Italian seasoning and 1/2 teaspoon of dried thyme into the spice rub, and finish with fresh parsley.
- To store, refrigerate cooled chicken thighs in an airtight container for 3–4 days. Reheat in the air fryer at 350°F (175°C) for 5–7 minutes or in the oven at 375°F (190°C) for 10–12 minutes until warmed and crisp.
- You can freeze cooked chicken thighs for up to 2–3 months. Thaw them overnight in the refrigerator before reheating as directed.
- Pair these air fryer chicken thighs with roasted potatoes, garlic green beans, or a simple arugula salad. They also go well with rice pilaf or creamy coleslaw. Consider serving with dips like honey mustard, ranch, or hot sauce.
- Do not crowd the air fryer basket; allow air to circulate for even browning. Cook in batches if necessary.
- Ensure the skin is dry before seasoning. Using baking powder can help achieve extra-crispy skin.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A