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- My Air Fryer Chicken Thighs Recipe Will Save Your Weeknight Dinner
- Ingredients & Substitutions
- How To Cook Chicken Thighs In The Air Fryer
- My Tips For Best Texture & Fast Prep
- Air Fryer Chicken Thighs (Crispy, Juicy, Fast!) Recipe card
- Flavor Variations
- What To Serve With Air Fryer Chicken Thighs
- Recipe Reviews
My Air Fryer Chicken Thighs Recipe Will Save Your Weeknight Dinner
Oh, air fryer chicken, you’ve saved me at dinnertime so many times! I’ve got lots of ways to cook this protein (a.k.a. my go-to protein) in this amazing little appliance (a.k.a. my daily appliance of choice 😉), but these air fryer chicken thighs are one of my simplest staples I return to again and again. Here’s why:
- Flavorful, juicy chicken with crispy skin – Bone-in, skin-on thighs are already forgiving, but nothing does it better than your air fryer. With my timing and tips, these turn out next-level juicy and have so much flavor with just a few simple spices. And of course, they have that crisp skin we all love!
- Fastest way to cook – Ready in just 20 minutes from start to finish, these are faster than my grilled chicken thighs, cast iron chicken thighs, or oven baked chicken thighs. I think they taste even better, too.
- Simple, no-fuss recipe – Drizzle with oil, sprinkle on a few simple spices, pop your chicken thighs in the air fryer, and you’ll have an easy, healthy dinner on the table fast. Like I said, dinner saver.
If you’re staring at a package of chicken right now and want the crispiest, juiciest, easiest recipe for a quick dinner, these air fried chicken thighs are it. Make them with me and thank me later!
“This is SO easy!! We liked it so much we had it twice in 5 days! It was so juicy and flavorful! I added a little extra smoked paprika because I love the flavor. Really easy to make in a hurry.”
-Dottie
Ingredients & Substitutions
Here I explain the best ingredients for my air fried chicken thighs recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken Thighs – I love bone-in, skin-on chicken thighs for their flavor and crispy skin, but you can also use boneless ones or even quarters (the thigh and drumstick combined). See my air fryer boneless chicken thighs and air fryer chicken quarters recipes for timing!
- Oil – You can get away with less when air frying chicken thighs compared to other methods, but you still need a little to help the skin get crispy and for the seasonings to stick. Avocado oil or olive oil works great.
- Spices – My go-to seasonings here are dried thyme (or you can swap in oregano or rosemary), smoked paprika (sweet paprika works too), garlic powder, onion powder, sea salt, and black pepper. If you like a little heat, a pinch of cayenne is a great addition.
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How To Cook Chicken Thighs In The Air Fryer
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the chicken. Pat the chicken thighs dry with paper towels first. Drizzle with avocado oil, then coat with thyme, smoked paprika, garlic powder, onion powder, salt, and pepper. I like to mix the spices together before sprinkling, because it helps them distribute over the chicken more evenly and actually goes faster.
- Air fry until crispy. Place the chicken thighs in the air fryer basket, in a single layer with space between the pieces. Air fry, flipping halfway through for even cooking. (See my tips below for timing recommendations.)
- Let them rest. Wait 5 minutes before digging in, to let the juices settle.
My Tips For Best Texture & Fast Prep
- Pat the chicken very dry. This is the difference between browned, crispy skin and skin that tastes more steamed. I blot the tops, undersides, and around the bone where extra moisture likes to hide.
- For faster prep, mix the seasoning mixture in a small bowl first. You can just season one-by-one, but then I find I’m washing my hands 50 times between flipping and seasoning so the spices don’t stick to my hands.
- Want even crispier skin? Add a teaspoon of baking powder to the spices. It’ll absorb extra moisture on the skin as it cooks. I use this trick for chicken wings a lot!
- Tongs are the easiest way to mix. You can try a spoon or your hands, but I think tongs are so much easier! These are my favorite and won’t scratch your bowls.
- Don’t crowd the air fryer basket. My air fryer is big enough to fit all the chicken thighs in one go, but if yours is smaller, you’ll need to cook in batches. It’s important to leave some space between the pieces so the skin gets nice and crispy — and for the cook time here to be accurate.
- Which side goes down first? It doesn’t really matter, but I prefer to air fry chicken thighs skin side down first and finish skin side up. Starting skin side down helps render some of the fat, then finishing skin side up leaves the top more crispy!
- Can you skip flipping? Yes, you can. In that case, place the chicken thighs in the air fryer skin side up. I don’t notice that much difference in juiciness, but prefer the even browning you get if you flip.
- Check the internal temperature. For dark meat, you actually want a minimum target temp (rather than a max for white meat) for the juiciest result. Aim for at least 170 degrees F in the thickest part without touching the bone. Even though they’re safe at 165 degrees F, this extra bit makes them much more tender. I use this probe thermometer and the cable sticks out of my air fryer just fine, but this meat thermometer works well, too.
- If the skin isn’t crisp enough, add a few minutes. It’s hard for chicken thighs to dry out, so going a bit longer to crisp the skin is just fine.
- Let the chicken rest out in the open, not the closed basket. I find it doesn’t matter if I let my air fryer chicken thighs rest on a plate or right in the basket, but avoid keeping them in the closed air fryer, because this makes the skin soggy. And resting is important for juicy results!
- Forgot to thaw your chicken? I don’t usually recommend cooking frozen proteins, but it actually works for air fryer chicken thighs in a similar way to my air fried frozen wings! Air fry for 8-10 minutes first to thaw, without any seasonings. Transfer to a bowl, pat dry, season, and then proceed to air fry for the full time as usual.
Air Fryer Chicken Thighs (Crispy, Juicy, Fast!)
By
My air fryer chicken thighs are so juicy and flavorful with crispy skin, in just 20 minutes! All you need is avocado oil, herbs, and spices.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the air fryer to 400 degrees F (204 degrees C).
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Place the chicken thighs into a large bowl and pat dry with paper towels. Drizzle with avocado oil and mix to coat.
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Season the chicken with salt, dried thyme, smoked paprika, garlic powder, onion powder, and black pepper. Mix again to coat.
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Place the chicken thighs in the air fryer in a single layer, so that they are only minimally touching each other, if at all. (Do this in batches if needed; do not crowd the air fryer basket.)
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Air fry bone-in chicken thighs for 15-20 minutes, turning after 10 minutes, until the internal temperature reaches at least 170 degrees F. (Alternatively, for boneless chicken thighs, air fry for 12-14 minutes.)
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Remove the chicken from the air fryer and rest for 5 minutes before serving.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 chicken thigh
- Tips: Check out my recipe tips above to help you the juiciest chicken with the crispiest skin, shortcuts for easy seasoning and mixing, notes on flipping, and even how to make this recipe using frozen chicken.
- Store: Keep leftovers in the fridge for up to 3-4 days. I like to shred them and toss in mason jar salads!
- Reheat: Pop the chicken thighs in the air fryer again, this time at 350 degrees F. I usually add them without preheating and set it to 2 minutes — they’re done by the time the timer goes off!
- Freeze: Wrap tightly and freeze for up to 3 months. While I have a shortcut above to cook these from frozen initially, I do recommend thawing them first before reheating.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System, Healthy Ebook Bundle, and Healthy Air Fryer Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Air Fryer Chicken Thighs
Flavor Variations
I usually make this air fryer chicken thighs recipe with the spices above, but the method works with others, too. Just watch the salt if your blend already includes it.
- Italian herb – Swap the thyme and paprika for Italian seasoning. I like this one with a squeeze of lemon after cooking, because the brightness balances the richer dark meat.
- Lemon pepper – Use my lemon pepper seasoning for a brighter flavor. If your blend is salt-free, add about 1/2 to 3/4 teaspoon salt per pound of bone-in chicken.
- Cajun – Try my Cajun seasoning for smoky heat. I keep the layer light because the air fryer concentrates spices as the skin crisps.
- Balsamic – For a sweeter, tangier option, use the marinade from my balsamic chicken and then air fry chicken thighs as usual. The skin turns out more caramelized than crackly, which I think is delicious in its own way!
What To Serve With Air Fryer Chicken Thighs
These air fryer chicken thighs are very much a I-don’t-know-what-dinner-is-tonight kind of meal for me. So, I usually opt for simple, healthy sides to use what I have. If you’re the same way, here are some ideas:
- Air Fryer Vegetables – I recommend quick options like air fryer broccoli or air fryer green beans, so you can cook them fast while the chicken rests.
- Other Veggies – If you prefer to cook them while you’ve got the chicken thighs in the air fryer, try my garlicky sauteed mushrooms, crispy smashed brussels sprouts, or for oven options, roasted cauliflower or roasted cabbage.
- Potatoes – Make it cozy with my air fried baked potatoes, or serve the thighs over air fried crispy potatoes. Just cook the spuds before the chicken and cover in foil.
- Salads – For a lighter, less-cooking kind of meal, pair your air fryer chicken thighs with my simple cucumber tomato salad, creamy cucumber salad, or 5-ingredient BLT salad.
59 Comments
Teresa Virrey
0Just love your recipe for the air fried chicken thighs. Made it, and will make again.
Kathie Murphy
0Fabulous recipe! Thanks for posting!
Eric Branson
0Maya, can I do breasts and thighs together?
Maya | Wholesome Yum
0Hi Eric, I wouldn’t recommend this just because the cook times are different, and so the timing to flip is also different. You could do it I suppose, but you’d have to time both correctly, so you’d flip the chicken breasts sooner and pull them out of the air fryer sooner.
Judith
0Worked perfectly, done from frozen.
Kathie Murphy
0Delicious Recipe! My husband and I have made this a weekly go to! Thanks for sharing!
Eddie
0Nice and easy. I enjoyed this simple recipe, the chicken came out juicy and flavorful.
George S Horn
0Mixing dry ingredients together, beforehand, will give an even coating, and assure flavor profile is same throughout. The use of the lemon as garnish is a good idea, because dark meat can be bitter and the lemon can help to cut bitterness. Maybe you should explain the lemon so others can either use or omit.-GSH
Maya | Wholesome Yum
0Hi George, Thanks for your comment. It’s old but I’m reviewing old comments now and wanted to address anything that other readers might find helpful. For what it’s worth, I don’t find this chicken to be bitter at all, even without the lemon. Are you adding something to yours that makes it bitter? Lemon does add brightness to finish though, so can be a nice garnish for that reason.
Dana
0You gave a 2 star because of preference for mixing spices and lemon? Ouch… you’re a bit harsh, especially without mentioning anything about the quality of how it tasted or anything that mattered about the recipe. Try harder to be more kind and less critical.
Maya | Wholesome Yum
0Thank you for your kindness, Dana! I hope you enjoy the recipe.
Kathie Murphy
0This recipe came out so well, it will be a weekly item. I used boneless thighs and it was great!
Cheryl
0Wow! Thanks! I was wondering about boneless 🙂
Lynn
0This was so delicious! My kids could not stop eating it!!
Jennifer
0Loved the flavor of these – the spices were perfect! And so easy to make in the air fryer – I’ll be making these again for sure!
Glenda
0The best thing about fried chicken is the crispy skin. Thanks so much for showing me just how to achieve that in my air fryer! This chicken was delicious!
Shelby
0My kiddos love munching on these because the outside is so crispy!
Sherry
0I love this Air Fryer Chicken recipe!! With your step by step instructions, my chicken thighs turned out perfect and they were so easy to make.
Kristyn
0My picky eaters love this!! It’s tasty & juicy! The air fryer makes it so easy!
Melissa
0Yum- so juicy and delicious. Easy to make – I recommend this recipe!
Taylor
0Just got a new air fryer and this recipe was first on my list to make! It was SO delicious. The skin was super flavorful and crispy and the chicken was perfectly moist and tender on the inside. Definitely making again!
Scarlet
0What a great way to cook chicken thighs. The excess oil dripped off and they were perfectly tender and juicy.
Jenni
0These chicken thighs are the best! Loved how easy they were to make, and they were so crispy and flavorful!
Kristyn
0Perfectly tender, juicy, & they are so tasty!! Good thing I have a ton of chicken…on the menu this week!
Taylor
0This recipe has the perfect balance of crispy outside and juicy inside, thank you for sharing this recipe!