Dinner

Air Fryer Chicken Thighs

Name: Air Fryer Chicken Thighs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 bone-in, skin-on chicken thighs (about 3 lb); 1½ tsp kosher salt; 1 tsp black pepper; ½ tsp garlic powder; ½ tsp paprika; ¼ tsp dried thyme

Bone-in, skin-on chicken thighs emerge from the air fryer with crackling golden skin and impossibly tender, seasoned meat. This is the easiest weeknight dinner that tastes like you tried.

637calper serving 47gprotein 2gcarbs 48gfat 10min prep 25min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Air Fryer Chicken Thighs — common questions

Can I cook frozen chicken thighs?

Yes. Increase the cook time to 30–32 minutes at 400°F, checking that the internal temperature reaches 165°F. Frozen thighs will not crisp quite as well, so thawing first is best if you have time.

Why is my chicken skin not crispy?

The skin wasn't dried thoroughly before cooking, or the thighs were overcrowded in the basket. Pat dry with fresh paper towels and ensure thighs sit in a single layer with space between them for air to circulate.

Can I make this ahead or freeze it?

Cooked thighs keep in an airtight container in the fridge for 3 days and reheat crisply in the air fryer at 350°F for 6–8 minutes. Freeze cooked thighs up to 3 months; thaw overnight before reheating, or add 2 extra minutes to reheating time.

What should I serve with it?

Roasted vegetables (broccoli, green beans, or Brussels sprouts), rice, or a simple salad. The thighs are juicy enough that you don't need a sauce, but a squeeze of lemon or hot sauce works perfectly.

How do I season it differently?

Try Italian seasoning, cumin and chili powder for a Mexican bent, or soy sauce and ginger for Asian flavor. The base method never changes—just swap the dry spices or brush with marinade before cooking.

Can I cook in a regular oven instead?

Yes. Place thighs skin-side up on a rimmed baking sheet and roast at 425°F for 30–35 minutes until skin is golden and the thermometer reads 165°F. You will get less crispy skin than the air fryer, but it will still be delicious.