Air Fryer Chicken Thighs

Bone-in, skin-on chicken thighs seasoned with garlic, paprika and thyme and air fried until the skin is crackling crisp. Serves 4.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoMediterraneanBudget-friendlyNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 10 min
  • Cook 25 min
  • Total 35 min
  • Yield 4 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Crispy air fryer chicken thighs with golden skin on a platter

Chicken thighs are made for the air fryer: the fat under the skin renders out and the skin turns as crisp as a roast chicken in about 25 minutes.

Starting skin side down and finishing skin side up gives the crispest result. Thighs stay juicy even at 175°F, which makes the meat more tender than stopping at 165°F.

Instructions

  1. Heat the air fryer. Heat the air fryer to 380°F.
  2. Season. Pat the thighs very dry. Rub with the oil, then the salt, paprika, garlic powder, thyme and pepper.
  3. Air fry. Place the thighs skin side down in a single layer and cook 12 minutes. Turn skin side up and cook 10 to 13 minutes more, until the skin is crisp and the meat reaches at least 165°F (175°F is even more tender).
  4. Rest. Rest 5 minutes before serving.

Nutrition per serving (estimated)

580Calories
1 gCarbohydrates
0 gFiber
1 gNet carbs
41 gProtein
44 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoMediterraneanBudget-friendlyNo added sugar

Tips

  • Dry skin is crisp skin: pat the thighs with paper towels, or leave them uncovered in the refrigerator for a few hours.
  • Cook in two batches in a small air fryer.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. Reheat in the air fryer at 375°F for 6 to 8 minutes to re-crisp the skin. Leftover meat is good shredded into salads, tacos or soup.

Questions about this recipe

How long do chicken thighs take in the air fryer?
About 22 to 25 minutes at 380°F for bone-in, skin-on thighs, turned once.
What temperature should chicken thighs reach?
At least 165°F. Thighs are juicier and more tender at 175°F.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chardonnay or Pinot Noir. Wine pairing guide

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