Air Fryer Chicken Thighs
Let’s be honest: chicken breasts get all the glory, but chicken thighs are where the real flavor lives. They are forgiving, affordable, and incredibly juicy. But for a long time, getting that perfect combination of tender meat and shatteringly crisp skin meant deep frying or a long, slow roast in the oven that heated up the whole house. That is, until the air fryer came along.
If you haven’t cooked chicken thighs in your air fryer yet, you are about to have a serious “aha!” moment. The intense hot air circulation renders the fat perfectly, creating skin that crackles like a chip while keeping the meat succulent and moist. It’s a weeknight dinner game-changer that feels like a cheat code. No greasy mess, no hours of waiting—just incredible, savory chicken that tastes like you spent all afternoon cooking.
Ingredients You’ll Need
We’re keeping things simple with a classic herb blend that enhances the natural richness of the chicken without overpowering it.
- 1 kg chicken thighs: For the best results, stick with bone-in and skin-on. The bone keeps the meat moist, and the skin protects it while getting delicious and crispy.
- 2 tablespoons olive oil: This helps the seasoning stick and encourages that golden-brown color.
- 1/2 teaspoons salt: Essential for flavor and moisture retention.
- 1/4 teaspoon dried parsley: Adds a nice herbal note.
- 1/4 teaspoon dried oregano: For a touch of earthiness.
- 1/4 teaspoon black pepper: Freshly cracked gives the best kick.
- 1/8 teaspoon onion powder: Adds savory depth.
- 1/8 teaspoon garlic powder: Because garlic makes everything better.
Step-by-Step Instructions
The secret to this recipe is the marinade time. Even just an hour lets those flavors penetrate the meat, but if you’re in a rush, a quick season works too!
1. Create the Herb Marinade
Grab a small bowl and mix together the salt, dried parsley, dried oregano, black pepper, onion powder, garlic powder, and olive oil. Whisk it until it forms a cohesive paste. This oil-based rub ensures that the spices are distributed evenly and don’t just fall off during cooking.
2. Coat and Marinate
Place your chicken thighs in a large bowl or a resealable plastic bag. Pour the marinade over the chicken and use your hands (or zip the bag and massage it) to coat every piece evenly.
Now for the hardest part: waiting. Let the chicken marinate in the refrigerator for at least 1 hour. If you have the time, letting it sit overnight will result in maximum flavor penetration.
3. Preheat the Air Fryer
When you’re ready to cook, preheat your air fryer to 380°F (190°C). Let it run for about 3-5 minutes. A hot basket is crucial for searing the skin the moment it hits the rack.
4. Arrange in the Basket
Remove the chicken thighs from the marinade and give them a little shake to remove any excess oil. Place them in the air fryer basket skin side down.
Important: Arrange them in a single layer. Do not stack them! Air needs to circulate around each piece to get that crispy finish. If your air fryer is smaller, you might need to cook in two batches.
5. The First Roast
Cook the chicken thighs at 380°F (190°C) for 12 minutes. Starting skin-side down helps render the fat from underneath the skin, ensuring it doesn’t get soggy.
6. Flip and Crisp
After the first 12 minutes, open the basket and use tongs to flip the chicken thighs over so they are skin side up. Cook for an additional 10 minutes. This final blast of heat is what creates that golden, crispy skin we all love.
The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear.
7. Rest and Serve
Remove the chicken thighs from the air fryer and let them rest on a plate for a few minutes. This allows the juices to redistribute throughout the meat so they don’t run out when you cut into it. Garnish with some fresh herbs if you’re feeling fancy, and serve hot!
What to Serve with Chicken Thighs
- Roasted asparagus seasoned with garlic and olive oil
- Creamy mashed potatoes with a pat of butter
- A fresh garden salad with a light vinaigrette
- Steamed broccoli or green beans for a healthy side
- Warm, crusty bread or dinner rolls
- Rice pilaf with a mix of herbs and vegetables
- Sweet potato wedges roasted to perfection
- Grilled corn on the cob with a sprinkle of paprika
- Quinoa salad loaded with fresh veggies and lemon dressing
- Macaroni and cheese for a comforting classic pairing
Air Fryer Chicken Thighs
Ingredients
- 2 lbs chicken thighs bone-in and skin-on
- 1/2 tsp teaspoons salt
- 1/4 tsp dried parsley
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 2 tbsp olive oil
Instructions
- In a small bowl, mix together salt, dried parsley, dried oregano, black pepper, onion powder, garlic powder, and olive oil to create a marinade.
- Place the chicken thighs in a large bowl or resealable plastic bag and coat them evenly with the marinade. Let them marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
- Preheat your air fryer to 380°F (190°C) for about 3-5 minutes.
- Remove the chicken thighs from the marinade and shake off any excess marinade.
- Place the chicken thighs in the air fryer basket, skin side down, in a single layer. You may need to cook them in batches depending on the size of your air fryer.
- Cook the chicken thighs in the air fryer at 380°F (190°C) for 12 minutes.
- After 12 minutes, flip the chicken thighs over using tongs and cook for an additional 10 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
- Once cooked, remove the chicken thighs from the air fryer and let them rest for a few minutes before serving.
- Garnish with fresh herbs if desired, and serve hot with your favorite side dishes.
Frequently Asked Questions (FAQs)
Here are the answers to the most common questions about mastering air fryer chicken thighs.
Yes, absolutely! Boneless, skinless thighs are a great option if you want something leaner or faster. Just keep in mind that they cook quicker than bone-in thighs. Check them after about 15-18 minutes total cooking time to ensure they don’t dry out.
Definitely. This recipe is super versatile. Feel free to swap the oregano and parsley for rosemary and thyme, or add smoked paprika and chili powder for a spicy kick. You can also use pre-mixed blends like lemon pepper or Cajun seasoning.
Yes, you can. While marinating allows the flavors to soak into the meat deeply, sometimes life gets busy! If you’re short on time, just toss the chicken with the oil and spices right before cooking. It will still be delicious, though the flavor might be more concentrated on the outside.
You sure can. Drumsticks and bone-in thighs have very similar cooking times. Follow the same instructions, but keep an eye on them during the last few minutes, as smaller drumsticks might be done a little sooner.
