Air Fryer Chicken Thighs
Crispy air fryer chicken thighs with juicy meat and golden skin—weeknight high-protein dinner with almost no cleanup. Seasoned simply and cooked to a safe 165°F every time.
🛒Ingredients
- 2 pounds bone-in, skin-on chicken thighs (about 4–6)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
🔧Kitchen Tools Needed
- Air fryer
- Tongs
- Instant-read thermometer
- Paper towels
- Mixing bowl
📝Instructions
- 1
Pat chicken thighs very dry with paper towels. Toss with olive oil and all seasonings.
- 2
Preheat air fryer to 380°F for 3 minutes.
- 3
Arrange thighs skin-side up in a single layer (cook in batches if needed). Do not overcrowd.
- 4
Air fry 22–28 minutes, flipping once halfway, until skin is crisp and thickest part reaches 165°F.
- 5
Rest 5 minutes before serving so juices redistribute.
🥗Nutrition Information
⚡Calories per serving: 380
🏷️Recipe Tags
❓Frequently Asked Questions
Boneless thighs?
Yes—air fry at 380°F for about 16–20 minutes to 165°F.
How do I get crispier skin?
Dry thoroughly, don’t overcrowd, and finish 2 minutes at 400°F if needed.
Meal prep?
Cool, refrigerate up to 4 days. Reheat in air fryer at 350°F until 165°F.
Can I use frozen thighs?
Thaw fully in the fridge first for even cooking and food safety.
What to serve with?
Rice, roasted broccoli, or a simple salad for a balanced high-protein plate.
