Air Fryer Chicken Thighs
This recipe is the secret to perfectly juicy chicken thighs with incredibly crispy skin. It delivers a delicious, satisfying meal with minimal effort and oil, making it a go-to for weeknight dinners.
Equipment
- Air fryer
- Small bowl
- Cutting board
- Meat thermometer
Ingredients
- 4 bone-in skin-on chicken thighs (about 6-8 ounces each)
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika for color and depth of flavor
- 1/2 teaspoon dried oregano or thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt or to taste
- Cooking spray optional, for air fryer basket
Instructions
- Prepare the Chicken Thighs: Pat the chicken thighs thoroughly dry with paper towels, especially the skin. This is the most crucial step for achieving super crispy skin.
- Season the Chicken: In a small bowl, combine all the dry seasonings. Drizzle the chicken thighs with olive oil, then generously sprinkle the seasoning mixture over all sides, rubbing it in to adhere to the skin and meat.
- Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for 5 minutes.
- Arrange Thighs: Place the seasoned chicken thighs in a single layer in the preheated air fryer basket, skin-side down. Do not overcrowd.
- Air Fry - First Cook: Air fry at 375°F (190°C) for 10-12 minutes, cooking skin-side down first to render the fat.
- Flip & Finish: Flip the chicken thighs over to skin-side up. Continue to air fry for another 10-15 minutes, or until the skin is crispy and the internal temperature reaches 175°F (80°C).
- Rest & Serve: Let the chicken rest for 5 minutes before serving to ensure maximum juiciness.
Notes
- For the juiciest results, a gentle simmer cooks the meat more gradually.
- Always use a meat thermometer to ensure the chicken is safely cooked without being overcooked