Air Fryer Chicken Thighs

How to Make Air Fryer Chicken Thighs

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1. Pat the thighs very dry with paper towels and rub with the oil.

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2. Mix the paprika, garlic powder, onion powder, salt, pepper and thyme and press onto both sides, and under the skin where you can.

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3. Heat the air fryer to 200°C / 400°F for 3 minutes.

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4. Put the thighs skin side down in a single layer in the basket, with space between them.

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5. Cook 10 minutes, then flip skin side up.

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6. Cook another 12 to 15 minutes, until the skin is deep golden and the meat reads at least 74°C / 165°F. For the most tender meat, take it to 80°C / 175°F.

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7. Rest 5 minutes before serving.

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Tips for Making Air Fryer Chicken Thighs

• Dry the skin thoroughly. Damp skin steams and never crisps.
• Take them to 80°C. Dark meat is tenderer past the minimum safe temperature.
• Do not crowd the basket. The hot air has to reach the skin.

Common Substitutions & Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Air Fryer Chicken Thighs

• Roasted sweet potato
• A crisp green salad
• Coleslaw

Storing & Reheating Air Fryer Chicken Thighs

Refrigerate up to 4 days and reheat in the air fryer at 180°C for 5 minutes to re-crisp the skin. Freeze cooked thighs for 3 months.

Air Fryer Chicken Thighs FAQ: Common Questions

Air Fryer Chicken Thighs Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.