Air Fryer Chicken Thighs
Made it? Rate this recipeBone-in, skin-on chicken thighs rubbed with smoked paprika, garlic and a little brown sugar, then air fried until the skin is crisp and golden and the meat is juicy. Served with lemon wedges and parsley.
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Step-by-Step Instructions
Dry the chicken
Take the thighs out of the fridge and pat them very dry on all sides with paper towels, paying extra attention to the skin. Trim any large flaps of loose skin or fat hanging off the edges so they do not burn. Dry skin is what lets the air fryer crisp it rather than steam it.
Chef's Tips
- ›If you have time, leave the dried thighs uncovered on a plate in the fridge for an hour or up to overnight; the skin dries further and crisps better.
- ›Wash your hands and any surfaces that touched raw chicken.
Mix the rub and season
In a small bowl, stir together the smoked paprika, garlic powder, onion powder, brown sugar, thyme, salt, pepper and cayenne. Rub the thighs all over with the olive oil, then sprinkle the spice mix over both sides and under any loose skin, pressing it on so it sticks.
Chef's Tips
- ›Getting some of the rub under the skin seasons the meat itself, not just the surface.
- ›Leave out the brown sugar if your air fryer runs hot; sugar can darken quickly.
Preheat the air fryer
Preheat the air fryer to 380°F (195°C) for about 3 minutes. Lightly oil the basket or rack so the skin does not stick when you flip the thighs.
Chef's Tips
- ›A preheated basket starts browning the underside straight away.
- ›If your model has no preheat setting, run it empty for 3 minutes.
Air fry skin side down, then flip
Place the thighs in the basket skin side down in a single layer with a little space between them. Air fry for 10 minutes. Flip so the skin faces up and cook for another 12 to 14 minutes, until the skin is deep golden and crisp and an instant-read thermometer in the thickest part (not touching the bone) reads at least 165°F (74°C).
Chef's Tips
- ›If all four thighs do not fit without touching, cook them in two batches and keep the first batch warm in a low oven.
- ›Thighs stay juicy even at 175 to 185°F (79 to 85°C), which many cooks prefer for a more tender texture near the bone.
Rest and serve
Transfer the thighs to a white plate and rest for 5 minutes so the juices settle. Scatter with chopped parsley and serve with lemon wedges for squeezing over the top.
Chef's Tips
- ›Do not cover the thighs while they rest or the skin will soften.
- ›A squeeze of lemon cuts through the richness of the skin.
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About This Recipe
What is this dish?
These air fryer chicken thighs are bone-in, skin-on thighs coated in a smoky paprika and garlic rub and cooked in the air fryer, first skin side down and then skin side up, so the skin renders and turns crisp while the meat stays moist.
Why you'll love it
Chicken thighs are affordable and forgiving, and the air fryer gives you crisp skin in under half an hour without heating the oven. The rub uses pantry spices, and there is very little to wash up afterwards.
When to serve
Serve them as a weeknight dinner with a salad or roasted vegetables, pack leftovers for lunch, or make a double batch in two rounds for a casual family meal.
Quick tips
Dry the skin well, do not crowd the basket, flip once, and cook to at least 165°F (74°C).
Ingredient Highlights
Bone-in, skin-on thighs
Thigh meat has more fat and connective tissue than breast meat, which keeps it moist in the dry heat of an air fryer. The skin renders its fat and crisps, and the bone helps the meat cook more gently.
Smoked paprika
Smoked paprika gives the rub its color and a gentle smoky flavor, so the thighs taste as if they came off a grill. Sweet paprika works if that is what you have, but the flavor will be milder.
Lemon
A squeeze of fresh lemon at the table brightens the rich, savory skin and balances the spice rub.
Substitution Options
Smoked paprika can be replaced with sweet paprika plus a pinch of chili powder. Use dried oregano, Italian seasoning or rosemary in place of thyme. Swap the olive oil for avocado oil or any neutral oil. Leave out the brown sugar for a sugar-free rub. Drumsticks can be cooked the same way; allow 20 to 25 minutes total, turning halfway.
Chef's Tips
Techniques that separate good from great
Dry brine overnight
Season the thighs with the salt only and leave them uncovered on a rack in the fridge overnight. Add the oil and the rest of the rub just before cooking. The salt seasons the meat more deeply and the air-dried skin crisps noticeably better.
Finish with a quick blast
If the skin is cooked through but not as crisp as you like, raise the temperature to 400°F (200°C) for the final 2 to 3 minutes. Watch closely so the paprika does not scorch.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Air fryer
- Instant-read thermometer
- Small mixing bowl
- Tongs
- Paper towels
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Pat the skin completely dry before seasoning; moisture is the main reason air fryer chicken skin turns out soft.
- Cook in a single layer with space around each thigh so hot air can circulate. Batch cook if your basket is small.
- Use a thermometer rather than time alone. Thighs vary in size, and 165°F (74°C) in the thickest part is the safe minimum.
- Air fryers vary in power. Start checking a few minutes early the first time you make this in your machine.
Recipe Variations
Different ways to make this dish your own
Lemon Herb Thighs
Replace the paprika rub with lemon zest, dried oregano, garlic powder, salt and pepper. Finish with fresh lemon juice and chopped dill or parsley.
Honey Garlic Thighs
Cook as directed, then brush with a mixture of 2 tablespoons honey, 1 tablespoon soy sauce or tamari and 1 minced garlic clove for the last 3 minutes. Use tamari to keep it gluten-free.
Cajun Thighs
Use 1 tablespoon Cajun seasoning in place of the paprika, garlic and herbs. Reduce the added salt if your seasoning blend already contains salt.
What to Serve With
Perfect pairings to complete the meal
With Rice and Greens
Serve over steamed rice with a simple green salad or sautéed spinach. Spoon any juices from the plate over the rice.
With Air Fryer Potatoes
Cook a batch of crispy potatoes first, keep them warm, then air fry the thighs. Both use the same temperature range and make a complete dinner.
With Slaw
A crunchy cabbage slaw with a vinegar dressing contrasts well with the rich skin and smoky rub.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store cooled thighs in an airtight container in the fridge for up to 3 to 4 days.
Freezer
Freeze cooked thighs in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead
Season the thighs up to 24 hours ahead and keep them uncovered on a plate in the fridge. This also dries the skin for better crisping.
Reheating
Reheat in the air fryer at 350°F (175°C) for 5 to 8 minutes until heated through to 165°F (74°C) and the skin crisps again. The microwave works but softens the skin.
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