Air Fryer Chicken Thighs Recipe
This Air Fryer Chicken Thighs recipe delivers reliably crispy skin and tender, juicy meat in under 30 minutes. It’s an easy, customizable weeknight favorite — low fuss, high flavor, and perfect for keto or family meals alike.
Ingredients
- 4 bone-in skin-on chicken thighs (700–800 g total raw)
- 2 tbsp 30 g olive oil
- 1 tsp 6 g fine sea salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme or oregano
- 1 tbsp lemon juice optional
- 2 tbsp 28 g unsalted butter, melted (optional finish)
- 1 tbsp chopped parsley garnish
- Optional: 2 slices pre-cooked turkey bacon chopped
Instructions
- Dry & Season: Pat chicken thighs thoroughly dry with paper towels. Mix salt, pepper, smoked paprika, garlic powder, onion powder, and thyme. Rub evenly over thighs.
- Oil & Rest: Lightly coat thighs with 2 tbsp (30 g) olive oil. Rest 5–10 minutes at room temp while preheating.
- Preheat: Preheat air fryer to 200°C / 392°F for 3–5 minutes.
- Cook: Place thighs skin-side up in a single layer. Air fry at 200°C / 392°F for 18–22 minutes. Check at 16 minutes for doneness if thighs are small.
- Finish (optional): For extra crisp, increase to 205°C / 400°F for 1–3 minutes — watch to avoid burning.
- Check Temp: Use an instant-read thermometer; thighs are done at 74°C / 165°F in the thickest part (avoid bone).
- Rest & Finish: Rest 3–5 minutes. Brush with 2 tbsp (28 g) melted butter if using, sprinkle parsley, and serve hot.