I use chicken thighs for a lot of my recipes these days. It’s soft and tender and since I run short of time, I like making this for my partner and me when we’re craving something savory and wholesome.
I’m lucky I have a partner who allows me to experiment so much with food.
This particular chicken recipe is juicy, a little crispy around the edges and packed with flavor.
It comes together very quickly – in 20 minutes tops.
It’s good if you have kids too, air-fryer recipes are always my go-to when I’m short on time.
Please note I’m adding variations and substitutions after the recipe. You can keep it simple with salt, pepper and garlic or even spice things up with paprika, chilli or even a marinade. You can pair this with a side salad, roasted veggies or rice if you’ve got Asian roots like me.
Let’s dive in!
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Tips for an Extra Tasty Chicken Thighs
- Don’t skip patting the chicken dry—this helps create that gorgeous crispy crust in the air fryer.
- Use smoked paprika for depth and that almost grilled flavor. I like this one: Smoked Paprika on Amazon.
- A good meat thermometer is your best friend for juicy chicken.
- Want ultra-crispy skin? Spray the chicken lightly with avocado oil spray before cooking.
- Marinate the thighs in yogurt, lemon juice, and spices for 2–3 hours before air frying for extra tenderness.
20-Min Air Fryer Chicken Thighs
Course: Lunch, DinnerDifficulty: Easy2
servings10
minutes18
minutesIngredients
4 chicken thighs (bone-in, skin-on or boneless)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon dried thyme or oregano
Salt and black pepper to taste
Optional: ¼ teaspoon cayenne pepper for heat
Fresh herbs or lemon wedges for garnish
Directions
- Pat the chicken thighs dry using paper towels—this is key for crispy skin. Place them in a large bowl or a zip-top bag and drizzle with olive oil. Toss to coat evenly. In a small bowl, mix together the garlic powder, paprika, onion powder, thyme, salt, pepper, and cayenne if using. Rub this spice mix all over the chicken, coating each thigh thoroughly.
- Preheat your air fryer to 380°F (190°C) for about 3 minutes. Place the chicken thighs in the air fryer basket in a single layer, skin side down. Cook for 10 minutes, then flip them skin side up and cook for another 8–12 minutes depending on thickness. The internal temperature should reach 165°F (74°C) and the skin should be golden and crispy. Let them rest for 5 minutes before serving so the juices stay locked in.
- You can make this dish 2-3 times a week especially if you love air-fryer recipes.
Variations & Substitutions
Use boneless, skinless chicken thighs for quicker cooking (around 16–18 minutes total).
Swap paprika with curry powder, Cajun seasoning, or Italian herbs depending on your mood.
Add a drizzle of honey or hot sauce right before serving for a sweet-and-spicy combo.
Cook with sliced onions or lemon wedges in the basket for extra aroma and flavor.
For a low-sodium version, reduce salt and use fresh herbs and citrus for brightness.
I hope this recipe brings as much happiness to your kitchen as it does to mine.
Give it a try, and don’t forget to experiment with the variations to make it truly your own.
Whether you’re cooking for your family, meal prepping for the week, or just craving something satisfying and easy, this recipe delivers every time.
It’s juicy, flavorful, and deeply satisfying—without heating up your kitchen or dirtying a bunch of pans.
