Air Fryer Chicken Thighs Recipe
With irresistibly crispy skin and exceptionally juicy meat, these Air Fryer Chicken Thighs, rubbed with garlic and paprika, are a breeze to make and always a crowd-pleaser. Faster than a conventional oven and yielding superior results, your air fryer is bound to become your go-to method for cooking chicken thighs!
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Servings: 4 people
Ingredients
- 4 pcs bone-in skin-on chicken thighs (about 2 to 2 1/2 pounds), see notes to use boneless chicken thighs
- 1 tablespoon paprika
- 2 tablespoons extra virgin olive oil
- ½ tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Lemon wedges for serving
- Chopped fresh parsley or cilantro for serving
Instructions
- In a spacious mixing bowl, combine the paprika, smoked paprika, kosher salt, garlic powder, and black pepper. Pat the chicken thighs thoroughly dry on both sides to ensure crispiness, then place them in the bowl. Drizzle the thighs with olive oil and toss them until they are evenly coated with the spice blend.
- Preheat your air fryer to 400°F. Arrange the chicken thighs in a single layer, skin-side down, making sure they do not overlap; if necessary, cook in batches to avoid crowding. Air fry the chicken for 16 to 22 minutes, turning them over halfway through the cooking time. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) registers 155°F. Remove the thighs from the air fryer, cover them loosely, and let them rest for 5 minutes. During this time, the internal temperature will rise to the FDA-recommended 165°F.
- Serve the chicken hot, garnished with lemon wedges for squeezing over the top and a sprinkle of fresh parsley or cilantro. Enjoy!
Notes
- FOR BONELESS THIGHS: Apply the spice mixture as instructed. Preheat the air fryer to 380°F, then place the chicken smooth-side down. Cook for 6 to 8 minutes, flipping halfway through, until an instant-read thermometer registers 155°F. Allow the chicken to rest for 5 to 10 minutes (the temperature will continue to rise), then serve warm.
- TO STORE: Keep the chicken in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Warm leftovers gently in a baking dish in the oven at 350°F or in the microwave.
- TO FREEZE: Store the thighs in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.