Print

Air Fryer Chicken Thighs

Air Fryer Chicken Thighs are full of flavor and turn out juicy and tender with a crisp skin.

Ingredients

Scale
    • 4 Bone-in Chicken Thighs* (Skin on)
  • 4 Tablespoons Avocado Oil (or Olive Oil)
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Pepper
  • 1 teaspoon Smoked Paprika (or regular paprika)

Instructions

  1. Dry the chicken thighs and trim off any excess skin and fat. Set aside (the chicken needs to come up to room temperature).
  2. Add the oil and spices to a bowl and stir together.
  3. Preheat the air fryer at 380°F for 5 minutes.
  4. While the air fryer is preheating, coat the chicken thighs in the spice/oil mixture on both sides. Then add them to the air fryer basket. Arrange the chicken in a single layer as overcrowding will lead to uneven cooking with some raw spots.
  5. Air fry at 380°F for 10 minutes, then flip and air fry for an additional 7-10 minutes (the timing will depend on the size of the thighs. I cook 6 oz thighs for a total of 17 minutes. 8 oz thighs about 20 minutes total*. Results may vary).
  6. Check the internal temperature with an instant read thermometer. The temperature should read 165°F to be done. Try not to over cook**.
  7. Remove the thighs to a plate to rest for 5 minutes before serving.

Notes

*If you want to use boneless/skinless thighs, they will only need to cook for 12-14 minutes total.

**If you like a crisper skin you will need to cook the thighs, skin side up, a few minutes longer.

Frozen Chicken Thighs:

  • If the thighs are frozen together, run them under cool water to separate them. Pat dry with paper towels and then continue with the oil/spice coating.
  • If water doesn’t help to separate them, Air fry them at 350°F for about 2 minutes. They should be easier to separate. Pat dry with paper towels and continue with the oil/spice coating.
  • Cook the chicken thighs for about 10-15 minutes longer. Just keep an eye on the temperature.