These air fryer chicken thighs are bone-in and skin-on, rubbed with a dry spice mix of garlic powder, onion powder, smoked paprika, oregano, salt and pepper, and cooked at 400°F until the skin is crisp. The bone and skin keep the meat moist, and the air fryer’s moving hot air does the work of crisping the skin without any extra fat beyond 2 tablespoons of olive oil.
Save this recipe for later:
The recipe serves 4, one thigh each. Prep takes 10 minutes and cooking takes 30, so dinner is ready in 40. The card lists 0 grams of carbohydrates per thigh.
The Spice Rub
The card has the full list. Here is what the mix is made of.
- Chicken thighs (4, bone-in and skin-on, about 1.5 pounds): the bone and skin help hold moisture. Boneless thighs also work, but they cook faster, so start checking for doneness a few minutes earlier.
- Olive oil (2 tablespoons): helps the skin turn crisp.
- Garlic powder (1 teaspoon) and onion powder (1 teaspoon): the savory base. The onion powder adds a little sweetness.
- Smoked paprika (1 teaspoon) and dried oregano (1 teaspoon): the paprika brings smoke and the oregano adds an earthy note.
- Salt (1 teaspoon) and black pepper (½ teaspoon): basic seasoning.
- Cayenne pepper (½ teaspoon): optional, for heat.
For more flavor, marinate the thighs in the spice mixture for 1 to 2 hours before cooking. Thyme or rosemary can be added to the rub.
Cooking in the Air Fryer
Preheat the air fryer to 400°F. Preheating, for about 5 minutes, means the skin starts crisping the moment the chicken goes in. While it heats, stir the oil and spices together in a large bowl, add the thighs and toss until they are coated on every side.
Place the thighs in the basket skin side up. Do not overcrowd them, because the hot air has to circulate around each piece for even cooking and crisp skin. Cook for 25 to 30 minutes, flipping halfway through.
Check the temperature with a meat thermometer. The chicken is done at 165°F and the skin should be crisp. Air fryers differ, so watch the chicken toward the end and adjust the time if needed. Let the thighs rest for 5 minutes before serving so the juices settle.
Frozen, Reheated and Leftover
Frozen thighs can go straight into the air fryer. Cook them for about 30 to 35 minutes, flipping halfway, until they reach 165°F.
Let leftovers cool completely, then keep them in an airtight container in the refrigerator for 3 to 4 days. Reheat them in the air fryer at 350°F for about 5 to 7 minutes, which brings the skin back to crisp.
Seasoning Variations
- Hotter: add more cayenne or a splash of hot sauce to the spice mix.
- Fresh herbs: chop thyme or rosemary and mix it into the rub, or add a splash of lemon juice.
- Soy and ginger: marinate the thighs in soy sauce, ginger and garlic instead of the dry rub.
What to Serve With Them
Cauliflower rice or mashed cauliflower soaks up the juices, and steamed broccoli or asparagus adds a vegetable. A salad of leafy greens and cucumbers with olive oil dressing is a light contrast to the rich skin. Sparkling water with lemon or herbal tea keeps the drinks low-carb.
Equipment
You need an air fryer (a convection oven is the alternative, though it gives less crispness), a large mixing bowl, a meat thermometer and tongs for flipping and transferring the hot thighs.
Nutrition per Serving
One chicken thigh has approximately 320 calories, 24 grams of fat, 0 grams of carbohydrates, 0 grams of fiber, 0 grams of sugar and 24 grams of protein. Saturated fat and sodium vary with the chicken and the salt used.
FAQ
Can I use boneless chicken thighs?
Yes. They cook faster, so start checking for doneness a few minutes earlier.
How should leftovers be stored?
Let the chicken cool completely and keep it in an airtight container in the refrigerator for 3 to 4 days. Keep the skin intact to preserve its crispness.
What is the best way to reheat them?
Put them back in the air fryer at 350°F for about 5 to 7 minutes. That restores the crisp skin while warming the meat through.
Can I cook frozen thighs in the air fryer?
Yes. Increase the time to about 30 to 35 minutes, flipping halfway, and make sure they reach 165°F.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Air Fryer Chicken Thighs: Crispy, Juicy Perfection Awaits!
Ingredients
Instructions
Preheat the air fryer to 400°F.
In a large bowl, combine olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using).
Add the chicken thighs to the bowl and toss until they are evenly coated with the spice mixture.
Place the chicken thighs in the air fryer basket, skin side up, ensuring they are not overcrowded.
Cook for 25-30 minutes, flipping halfway through, until the internal temperature reaches 165°F and the skin is crispy.
Let the chicken rest for 5 minutes before serving.
Notes
For extra flavor, marinate the chicken thighs in the spice mixture for 1-2 hours before cooking.
Try adding different herbs like thyme or rosemary for a unique twist on the seasoning.
Nutrition
| Serving Size | 1 chicken thigh |
|---|---|
| Calories | 320 calories |
| Sugar Content | 0g |
| Sodium Content | salt content varies |
| Fat Content | 24g |
| Saturated Fat Content | varies |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 0g |
| Fiber Content | 0g |
| Protein Content | 24g |
| Cholesterol Content | varies |