These tender and juicy air fryer chicken thighs are covered in a simple dry rub and have the most delicious, crispy skin! Cooking them in the air fryer takes half the time it would take on the stove top or oven, making them a perfect dinner for busy weeknights served with your favourite sides.
Why you’ll love this recipe
- Only 8 ingredients – you only need a handful of easy pantry ingredients to make them.
- Ready in 25 minutes – using an air fryer gives you perfectly cooked thighs that are ready in no time. No fuss and perfect for busy weekdays!
- So easy – even if you are new to using an air fryer, this is such a simple recipe. Just season the chicken, place it in the basket and turn the air fryer on. Dinner is sorted!
- Versatile – pair them with your favourite sides like roast or mashed potatoes, pumpkin salad or steamed vegetables.
- Healthier – using an air fryer uses a fraction of the oil that is needed for deep frying or stovetop cooking. This allows you to enjoy the fried taste and texture, without using excess oils. Chicken thighs are low in carbs and high in protein. You can also use skinless chicken if preferred, for an even healthier dinner.
- Customise – Keep the bone in for the juiciest chicken thighs you’ll try, or use boneless and skinless chicken thighs. Cook times for both are included.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Chicken thighs – choose either boneless or bone-in thigh fillets, depending on your preference. I’ve included the cooking times for both below. Keeping the bone in is recommended, as it increases the moisture and flavour of the chicken. Bone-in thighs are more juicy and flavourful, although they do take about 5 minutes longer to cook through. Either way, the skin will get nice and crispy while the inside stays juicy and tender. Of course, you can also choose skin-off to make them healthier, if you prefer.
- Paprika. Please note that the paprika I am referring to here is the sweet, Hungarian style rather than hot or smoked paprika. The heat levels are completely different! Of course, you can adapt to suit your tastes or add chilli powder too if you prefer.
- Italian herbs are a blend of classic dried Italian herbs that can be found in most supermarkets. Or, use your favourite dried herbs from your pantry like basil, oregano and rosemary, parsley and thyme.
- Parmesan cheese. A little freshly grated parmesan or pecorino can be added to the skin before or after cooking, for extra flavour. This ingredient is optional and can be left out, if preferred.
- Olive oil. Just a little, for moisture and to prevent sticking.
Step by step guide
Step 1. Make the dry rub for chicken thighs;
Mix all of the spice ingredients together in a small bowl and set them aside.
Step 2; Pat down the chicken;
Pre-heat your air-fryer to 190°C/374F for a few minutes while you prepare the chicken. Gently pat the thigh fillets with paper towel (especially over the skin) to reduce excess moisture.
Step 3. Coat the chicken;
Coat the chicken in the olive oil and mix, then add the dry spice rub and mix until completely covered.
Step 4. Cook the chicken;
Place the chicken into the air fryer to cook. Note: for boneless chicken thighs in the air fryer, there is no need to turn the chicken. If using bone-in chicken thighs, turn the chicken after 15 minutes to ensure that they are evenly cooked through.
Cook the chicken until the juices run clear and the internal temperature is 75°C/165F (around 20 minutes for bone-in and 15 minutes for boneless fillets). Allow the chicken to rest and then serve with your choice of sides.
Full ingredient list and instructions are found in the recipe card below.
Expert tips
- Pre-heat your air fryer. This will ensure that the chicken thighs cook quickly and evenly.
- Cooking times will vary depending on the size of the chicken thighs and the size, brand and power of the air fryer used. Use the cooking times below as a guide, but always check your chicken before eating. When cooked, the chicken’s juices will run clear and the chicken should have an internal temperature of 75°C/165F.
- Place the chicken pieces skin side up to ensure crispy skin.
- Boneless fillets won’t need to be turned during cooking. It is recommended that bone-in fillets are turned over in the last 5 minutes to ensure they are evenly cooked through.
- To ensure they cook evenly, the thighs should be room temperature when you put them into the air fryer. If possible, take them out of the fridge 30 minutes before you plan to cook them.
- Don’t crowd the air fryer basket. There should be space in between each thigh fillet to ensure even cooking. If you have a smaller air fryer, you may need to cook in batches.
- Stir together the dry rub mixture while the air fryer is pre-heating. Or, if you are short on time, add your favourite pre-mixed spice blend.
- Storage: store cooked chicken thighs in the fridge in an airtight container for 3-4 days. Leftover chicken (eaten hot or cold) is perfect for meal prepping quick dinners and lunches!
FAQs
Yes, you can cook frozen chicken thighs in the air fryer. You will need to adjust the cooking time to around 25-30 minutes, until they are completely cooked through.
Unfortunately, no. When cooking in the air fryer, it is important to leave gaps between the food so that the air can circulate, to ensure even cooking. If you have a small air fryer or are cooking with large chicken fillets, you may need to cook in batches.
Cooking times will vary slightly, depending on the size of the chicken thighs and whether they are boneless or bone-in. Different air fryer brands and sizes will also affect the cooking time. As a guide, boneless chicken thighs will take around 15 minutes at 190°C/374F and bone-in fillets will take around 20 minutes at the same temperature. Rest the chicken for 5 minutes after cooking and always check that they are cooked through.
Cheap, full of flavour and so versatile, chicken thighs make a perfect, protein-packed dinner. And they work perfectly with almost any side! Try them with some roasted or steamed vegetables, Greek salad, rice or pasta salad or this roasted pumpkin and goat’s cheese salad.
When cooked through, the chicken juices will run clear and the chicken should have an internal temperature of 75°C/165F at its thickest part.
More air fryer recipes
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Air Fryer Chicken Thighs
Ingredients
- 1.2 kilograms chicken thighs (approx. 5 thigh fillets). Bone-in or boneless (cooking times for both below), skin on.
- 2 tbsp olive oil
For the dry spice rub
- 3 tsp paprika sweet Hungarian style paprika
- 1 tsp mixed Italian herbs dried
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt add more or less, to your preferred taste
- ¼ tsp ground black pepper
To serve
- 1-2 lemons sliced into wedges
- parsley chopped
- parmesan or pecorino cheese freshly grated – optional
Instructions
- Pre-heat the air fryer for 2-3 minutes at 190°C/374F.
- Mix the dry spice rub ingredients together in a small bowl or cup.
- Gently pat the chicken thighs with a paper towel to remove any excess moisture. Place the chicken into a large bowl and cover with the olive oil.
- Cover the chicken with the spice rub and mix with your hands until the chicken thighs are completely coated.
- Place the chicken skin into the air fryer basket, skin side up. There should be a gap between each fillet to ensure even cooking. If you have a smaller air fryer, you may need to cook in batches.
For bone-in chicken thighs
- Cook the chicken for 15 minutes. Turn the chicken and cook for a further 5 minutes, or until completely cooked though. Check the largest part of one of the thighs. The juices should run clear and the internal temperature at the thickest part should be 75°C/165F.
For boneless chicken thighs
- Cook the chicken for 15 minutes (skin side up), or until completely cooked through. Check the largest part of one of the thighs. The juices should run clear and the internal temperature at the thickest part should be 75°C/165F.
To serve
- Allow the chicken to rest on a plate for 5 minutes before serving with the lemon wedges, a sprinkle of parmesan (optional) and chopped parsley, as well as your choice of sides.
Notes
- Chicken thighs – choose either boneless or bone-in thigh fillets, depending on your preference. I’ve included the cooking times for both below. Keeping the bone in is recommended, as it increases the moisture and flavour of the chicken. Bone-in thighs are more juicy and flavourful, although they do take a little longer to cook through. Either way, the skin will get nice and crispy while the inside stays juicy and tender. Of course, you can also choose skin-off to make them healthier, if you prefer.
- Pre-heat your air fryer. This will ensure that the chicken thighs cook quickly and evenly.
- Cooking times will vary depending on the size of the chicken thighs and the size, brand and power of the air fryer used. When cooked, the chicken’s juices will run clear and the chicken should have an internal temperature of 75°C/165F.
- Place the chicken pieces skin side up to ensure crispy skin.
- Boneless fillets won’t need to be turned during cooking. It is recommended that bone-in fillets are turned over in the last 5 minutes to ensure they are evenly cooked through.
- To ensure they cook evenly, the thighs should be room temperature when you put them into the air fryer. If possible, take them out of the fridge 30 minutes before you plan to cook them.
- Don’t crowd the air fryer basket. There should be space in between each thigh fillet to ensure even cooking. If you have a smaller air fryer, you may need to cook in batches.
- Stir together the dry rub mixture while the air fryer is pre-heating. Or, if you are short on time, add your favourite pre-mixed spice blend.
- Storage: store cooked chicken thighs in the fridge in an airtight container for 3-4 days. Leftover chicken (eaten hot or cold) is perfect for meal prepping quick dinners and lunches!
- Please note that the nutrition information is based on five pieces of chicken being cooked, with one piece being one serve. The nutritional information is an estimate only and does not take into account any additional sides or rice served with the chicken.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
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Update Notes: This recipe was originally published in July 2021, but was re-published with new information, helpful tips and photos in February 2022.
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