These air fryer chicken thighs turn out incredibly juicy with crispy edges and bold flavor—ready in minutes and perfect for any quick meal.

4 boneless skinless chicken thighs

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

Optional: 1 teaspoon brown sugar or soy sauce for added flavor

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Pat chicken thighs dry with paper towels.

In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. (Add brown sugar or soy sauce if desired.)

Toss chicken thighs in the seasoning mix until fully coated.

Preheat air fryer to 380°F (193°C).

Place chicken thighs in a single layer, smooth-side down.

Cook for 14–16 minutes, flipping halfway through, until internal temperature reaches 165°F.

Let rest for a few minutes before serving.

Juiciness Tip: Don’t overcook — check doneness with a meat thermometer at 165°F.

Use a 6-quart air fryer or larger to avoid overcrowding.

For extra crisp edges, lightly spray thighs with oil before cooking.

Serve with rice, salad, or roasted veggies for a complete meal.

Leftovers can be stored in an airtight container for up to 3 days.