Description
This Air Fryer Chicken Thighs recipe delivers perfectly crispy, juicy chicken with a flavorful blend of garlic, smoked paprika, and thyme. Ready in under 30 minutes, it’s an easy, low-carb, gluten-free main course perfect for weeknight dinners.
Ingredients
Scale
Chicken Thighs
- 4 bone-in, skin-on chicken thighs
Seasoning Paste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish
- Lemon wedges
- Chopped parsley
Instructions
- Preheat the Air Fryer: Set your air fryer to 380°F (193°C) and allow it to heat up while you prepare the chicken.
- Pat Chicken Dry: Use paper towels to thoroughly pat the chicken thighs dry; removing moisture helps achieve crispy skin.
- Prepare Seasoning Paste: In a small bowl, combine olive oil, garlic powder, smoked paprika, onion powder, dried thyme, salt, and black pepper to create a flavorful paste.
- Season the Chicken: Rub the seasoning paste evenly all over the chicken thighs, coating both sides and if possible, under the skin for maximum flavor.
- Arrange in Air Fryer: Place the chicken thighs skin-side down in a single layer in the air fryer basket to ensure even cooking.
- Cook First Side: Air fry the chicken for 12 minutes, allowing the skin to crisp up and start browning.
- Flip and Continue Cooking: Turn the chicken thighs over and cook for an additional 10–12 minutes, until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- Rest the Chicken: Remove the chicken thighs from the air fryer and let them rest for 5 minutes to redistribute juices.
- Serve: Garnish with lemon wedges and chopped parsley if desired, and enjoy your crispy, flavorful chicken thighs.
Notes
- Boneless chicken thighs can be used; reduce total cook time to about 14–16 minutes.
- For extra crispy skin, make sure to pat the chicken dry thoroughly before seasoning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the air fryer for best texture.
