Air Fryer Chicken Thighs
These air fryer chicken thighs are crispy on the outside, juicy on the inside, and incredibly easy to make. Ready in under 30 minutes, this no-oil recipe delivers big flavor with minimal effort and cleanup.
Servings 4 thighs
Calories 140kcal
Ingredients
- 4 chicken thighs (bone in and skin on - dry the chicken with paper towels - do not wash)
- 1 teaspoon tarragon (ground)
- 1/2 teaspoon parsley (ground)
- 1/2 teaspoon cumin (ground)
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon chipotle powder
- 1/8 teaspoon black pepper
Instructions
- Place chicken in the mixing bowl.4 chicken thighs
- In a small mixing bowl, add the herbs and spices and mix with a whisk.1 teaspoon tarragon, 1/2 teaspoon parsley, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 3/4 teaspoon kosher salt, 1/4 teaspoon chipotle powder, 1/8 teaspoon black pepper
- Sprinkle the herbs and spices over the chicken and use a spatula to thorougly mix together until the chicken is covered.
- If you have an air fryer with trays, remove them before preheating the oven at 380 degrees Fahrenheit. Set the time for 23 minutes. If you have the basket type, preheat as usual.
- Add the chicken to the trays, making sure they don't touch each other. If you have the basket type, wait until the air fryer have finished pre-heating before adding the meat.
- Once the air fryer beeps that it has come to temperature, add the trays of chicken to the oven or the chicken to the basket.
- Halfway through the cooking time, I move the bottom tray to the top and the top to the bottom. In a basket type of air fryer, you will flip the thighs.
- When the air fryer beeps that it is finished cooking, check the internal temperature of the thighs. I use a digital thermometer - and it should read at least 165 degrees Fahrenheit.
- Eat, smile, and enjoy.
Notes
Helpful tips
- Skip washing the chicken. Rinsing poultry can spread bacteria around your sink and counters. Instead, remove it from the packaging and pat it completely dry with paper towels before seasoning.
- Tarragon pairs beautifully with chicken and is a favorite of mine. If you don’t have it on hand, basil or parsley makes a good substitute.
- Arrange the chicken thighs in a single layer in the air fryer with space between them. This allows the skin to crisp properly instead of steaming.
- For best results, use bone-in, skin-on chicken thighs. Boneless, skinless thighs won’t deliver the same crispy texture.
- This recipe works in both basket-style and oven-style air fryers with the same temperature and timing. For tray-style models, remove the trays during preheating, then load them once the unit reaches temperature. Basket-style air fryers should be preheated with the basket inside, then filled.
- Leftover chicken thighs can be stored in an airtight container in the refrigerator for up to a week, or frozen for up to three months.
Nutrition
Serving: 1thigh | Calories: 140kcal | Carbohydrates: 1g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 540mg | Potassium: 308mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg