Air Fryer Chicken Thighs

These air fryer chicken thighs are tender and juicy with delicious crispy skin. You'll love this quick and easy chicken thigh recipe that is ready in less than 30 minutes thanks to your trusty air fryer!

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 1769.3 kcal

Equipment

1 Air Fryer
1 Small Bowl For mixing seasoning
1 Paper Towels For drying chicken
1 Pastry Brush For applying olive oil
1 Instant-Read Thermometer For checking internal temperature

Ingredients

Main

4 skin-on boneless chicken thighs
2 teaspoons extra-virgin olive oil
1 teaspoon smoked paprika
¾ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper

Instructions

Gather all ingredients and preheat an air fryer to 400 degrees F (200 degrees C). Dotdash Meredith Food Studios
Pat chicken thighs dry with a paper towel and brush skins with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate. Dotdash Meredith Food Studios
Combine smoked paprika, garlic powder, salt, and pepper in a bowl. Sprinkle 1/2 of the seasoning mixture evenly over thighs. Turn thighs over and evenly sprinkle with remaining seasoning. Arrange thighs, skin-side up, in a single layer in the air fryer basket. Dotdash Meredith Food Studios
Cook in the preheated air fryer until thighs are brown and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
Serve and enjoy! Allrecipes

Notes

For exceptionally crispy skin, ensure the chicken thighs are thoroughly patted dry before oiling and seasoning. Avoid overcrowding the air fryer basket to allow for proper air circulation, which is key to achieving a uniform golden crust. Consider adding a pinch of onion powder or a touch of dried herbs like thyme to the spice blend for an extra layer of aroma. Always verify internal temperature with an instant-read thermometer for food safety and optimal juiciness; 165°F (74°C) is the target. A brief rest period of 5 minutes after cooking allows the juices to redistribute, resulting in more tender chicken.