Air Fryer Chicken Thighs
Air Fryer Chicken Thighs are full of flavor and turn out juicy and tender with a crisp skin.
- Prep Time: 8 mins
- Cook Time: 20 mins
- Total Time: 28 minutes
- Yield: 4 1x
- Category: Dinner
Ingredients
-
- 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
- Dry the chicken thighs and trim off any excess skin and fat. Set aside (the chicken needs to come up to room temperature).
- Add the oil and spices to a bowl and stir together.
- Preheat the air fryer at 380°F for 5 minutes.
- 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.
- 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).
- Check the internal temperature with an instant read thermometer. The temperature should read 165°F to be done. Try not to over cook**.
- 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.