Air Fryer Chicken Thighs
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 stovetop or oven, making them a perfect dinner for busy weeknights served with your favourite sides.
Prep Time5 minutes mins
Cook Time15 minutes mins
0 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Australian
Servings: 5
Calories: 348kcal
- 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
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
For boneless chicken thighs
- 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.
Calories: 348kcal | Carbohydrates: 4g | Protein: 44g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 616mg | Potassium: 423mg | Fiber: 1g | Sugar: 1g | Vitamin A: 736IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 2mg