Irresistible Air-Fryer Chicken Thighs

A quick and juicy weeknight wonder that I love making—crispy skin on the outside, tender meat inside, and a fragrant spice rub that takes almost no effort. The air fryer gives me that golden crunch without a lot of oil or cleanup.

Why You’ll Love This Recipe

I enjoy how this recipe delivers all the satisfaction of fried chicken without deep frying. The spice blend gives the chicken rich, savory notes, and the air fryer makes it so easy that I can have dinner ready in under half an hour. It’s a go-to for busy evenings when I still want something flavorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 bone-in, skin-on chicken thighs

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

Directions

1. I pat the chicken thighs dry with paper towels and brush both sides lightly with olive oil.

2. In a small bowl, I mix the smoked paprika, thyme, garlic powder, onion powder, salt, and pepper, then rub the blend evenly over both sides of the chicken.

3. I arrange the thighs in a single layer in the air fryer basket, skin-side down, leaving space around each piece so air can circulate.

4. I cook them at 375°F (190°C) for about 10 minutes, flip, and cook another 7–9 minutes, until they reach 165°F (74°C) inside and the skin is golden.

5. I let the chicken rest for 5 minutes before serving so the juices redistribute.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cook Time: ~18 minutes
Total Time: ~23 minutes
Calories: ~335 kcal per serving

Variations

Sometimes I swap the thyme for oregano or rosemary for a different herbal flavor. When I want spice, I add cayenne pepper or chili powder to the rub. I’ve also used this method for boneless thighs, adjusting the cook time down by a few minutes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat while keeping the skin crisp, I pop them back in the air fryer at 350°F (175°C) for 3–4 minutes.

FAQs

Can I make this with boneless chicken thighs?

Yes, I reduce the cooking time to about 6–8 minutes per side.

Can I cook more than 4 thighs at once?

I can, but I make sure not to overcrowd the basket—air needs to circulate for crisp skin.

Can I use chicken drumsticks instead?

Yes, but they may need an extra 2–3 minutes of cooking time.

How do I know the chicken is done?

I check with a meat thermometer to ensure it reads 165°F (74°C) at the thickest point.

Do I need to preheat the air fryer?

I usually preheat for 2–3 minutes to help the skin crisp up faster.

Conclusion

I love how these air-fryer chicken thighs give me crispy, golden skin and tender, juicy meat with hardly any work. It’s a weeknight-friendly recipe that feels like comfort food without the heaviness of frying.

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