Name: Air Fryer Chicken Thighs: Crispy & Juicy Every Time
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Cuisine: American
Ingredients: Main Ingredients; 6 chicken thighs, bone-in and skin-on; 1 lemon; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon sweet paprika; 1/2 teaspoon dried herbs (Herbes de Provence or dried oregano); Equipment; Air fryer; Tongs; Small bowl

Why You’ll Love This Recipe

I love this recipe because it’s fast, fuss-free, and consistently delicious. The air fryer crisps up the skin beautifully without needing extra oil, and the seasoning blend hits the perfect balance of savory, citrusy, and herby. Plus, it’s a versatile dish that I can pair with just about anything—from roasted veggies to a simple salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 chicken thighs with bone and skin
1 lemon
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sweet paprika
1/2 teaspoon dried herbs (like herbes de Provence or dried oregano)

Equipment

Air fryer
Tongs
Small bowl

Directions

I start by squeezing half a lemon over the chicken thighs to add a bright, fresh flavor.
Then, I season both sides of each thigh with salt, pepper, garlic powder, onion powder, paprika, and dried herbs.
I rub the seasoning into the chicken well to make sure it’s fully coated.
Using tongs, I place the thighs skin-side down in the air fryer basket.
I cook them at 400°F (200°C) for 12 minutes per side.
Once they’re golden brown and crispy, I check to ensure the internal temperature reaches 165°F before serving.

Servings and timing

This recipe makes 3 servings. From prep to plate, it takes just 34 minutes: 10 minutes to prep and 24 minutes to cook. It’s a perfect weeknight option when I want something quick and satisfying.

Variations

I sometimes add a pinch of cayenne for heat or a little smoked paprika for a deeper flavor.
For a tangy twist, I marinate the chicken in lemon juice and olive oil for 30 minutes before seasoning.
I’ve also tried this with boneless thighs, adjusting the cooking time to 8–10 minutes per side.
When I’m in the mood for Asian flavors, I swap the herbs and lemon for soy sauce, ginger, and sesame oil.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat them in the air fryer at 350°F for about 5–7 minutes to bring back the crispiness. I avoid microwaving because it softens the skin. These also freeze well—I let them cool, wrap them individually, and freeze for up to 2 months.

FAQs

Can I use boneless chicken thighs instead?

Yes, I can use boneless thighs. I just reduce the cooking time to about 8–10 minutes per side, depending on thickness.

Do I need to preheat the air fryer?

I usually don’t preheat it, but if my air fryer recommends it, I follow that guidance to get the crispiest results.

What should the internal temperature be?

I always check that the chicken reaches 165°F (74°C) in the thickest part to ensure it’s fully cooked and safe to eat.

Can I use other seasonings?

Absolutely. I mix it up with Cajun spice, taco seasoning, or even a BBQ rub depending on what I’m craving.

Why is the skin not crispy?

If the skin isn’t crispy enough, I make sure the chicken isn’t overcrowded in the basket and cook a few minutes longer if needed.

Conclusion

Making crispy and juicy chicken thighs in the air fryer is one of the easiest ways I know to enjoy flavorful, home-cooked chicken without the mess. With just a few pantry spices and a squeeze of lemon, I get a dish that’s satisfying, quick, and always a hit. It’s a staple in my kitchen for good reason.