Air Fryer Chicken Thighs

To make these perfectly seasoned air fryer chicken thighs, gather the following ingredients.

Ingredients

• 4 large bone-in, skin-on chicken thighs (about 2 pounds total)
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme or dried oregano
• 1/4 teaspoon cayenne pepper (optional)

Instructions

1. Remove the chicken thighs from the refrigerator and pat them completely dry on all sides using paper towels.
2. Place the dried chicken thighs into a large mixing bowl. Drizzle them with the olive oil or avocado oil, using your hands or a brush to ensure every part of the chicken is lightly coated.
3. In a small separate bowl, whisk together the kosher salt, smoked paprika, garlic powder, onion powder, black pepper, dried thyme, and cayenne pepper.
4. Sprinkle the spice blend generously over the chicken thighs, rubbing the spices into the skin and under the flaps where possible to ensure maximum flavor penetration.
5. Preheat your air fryer to 380°F (193°C) for about 3 to 5 minutes.
6. Carefully place the seasoned chicken thighs into the air fryer basket in a single layer, skin-side down, leaving a little space between each piece to allow proper air circulation. Do not overcrowd the basket; if necessary, cook in two separate batches.
7. Cook at 380°F (193°C) for 15 minutes.
8. After 15 minutes, open the basket and use tongs to carefully flip the chicken thighs so they are now skin-side up. Cook for an additional 6 to 10 minutes, or until the skin is deeply golden, crisp, and bubbling.
9. Insert a digital meat thermometer into the thickest part of the meat, making sure it does not touch the bone. The internal temperature must reach at least 165°F (74°C), though many culinary experts prefer taking chicken thighs to 175°F (79°C) to render out connective tissue for a melt-in-your-mouth tenderness.
10. Remove the chicken from the air fryer and transfer them to a cutting board or wire rack. Let them rest for 5 to 8 minutes before serving.

Notes

Bone-In vs. Boneless: This recipe specifically uses bone-in, skin-on thighs for maximum flavor and moisture retention. If you use boneless, skinless thighs, reduce the cooking time to about 12 to 15 total minutes, flipping halfway through. Avoid Overcrowding: Proper air circulation is mandatory for crispiness. If your air fryer is on the smaller side, cook the thighs in two batches rather than stacking them. Customize Your Spice: Feel free to adapt the seasoning blend to your taste preferences. You can add brown sugar for a sweet-and-savory barbecue profile, or lemon zest and rosemary for a Mediterranean twist.