Best Air Fryer Chicken Thighs Recipes

AIR FRYER CHICKEN THIGHS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Pat chicken thighs dry with a paper towel and brush the skin-side of each piece with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate.
• Combine smoked paprika, garlic powder, salt, and pepper in a bowl and sprinkle half the seasoning mixture evenly over the 4 chicken thighs. Turn thighs over and evenly sprinkle remaining seasoning mixture on top. Place chicken thighs in the air fryer basket in a single layer, skin-side up.
• Fry in the preheated air fryer until chicken is brown and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

AIR-FRYER CHICKEN THIGHS

Steps:

• Preheat air-fryer to 375°. Brush chicken with oil. Combine remaining ingredients; sprinkle over chicken. Place chicken, skin side up, in a single layer on tray in air-fryer basket. Cook until a thermometer inserted in chicken reads 170°-175°, 15-17 minutes.

CRISPY AIR FRYER CHICKEN THIGHS

Steps:

• Mix together the granulated garlic, onion powder, thyme, paprika, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Pat the chicken dry and add to a medium bowl. Add the olive oil and half of the spice mix, then toss to combine.
• Add the flour to the remaining spice mix and stir to combine. Transfer the flour mixture to a large resealable bag. Add the seasoned thighs to the bag, seal well and toss until the chicken is fully coated in the flour.
• Preheat a 3.5-quart air fryer to 400 degrees F. Add the chicken thighs to the air fryer basket, skin-side down and without touching. Cook, flipping skin-side up halfway through, until an instant-read thermometer inserted into thickest part (avoiding the bone) reads 165 degrees F, about 18 minutes. Let rest for 5 minutes before serving.

CRISPY AIR FRYER CHICKEN THIGHS RECIPE BY TASTY

Steps:

• Generously season the chicken thighs with salt on both sides, including under the skin.
• In a large bowl, whisk together the Dijon mustard, balsamic vinegar, olive oil, garlic powder, Italian seasoning.
• Add chicken thighs to the marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Let the chicken come to room temperature before cooking.
• Preheat the air fryer to 380°F (195°C) for 3 minutes.
• Remove the chicken from the marinade and pat dry with a paper towel. Lightly spray with cooking spray or rub with a bit of olive oil.
• Add the chicken thighs (as many as will fit) to the air fryer, skin-side down, and cook for 5-7 minutes. Flip the chicken and cook 5 -7 minutes more, until the internal temperature reaches 165°F (75°C). Repeat with the remaining chicken thighs, if needed.
• Garnish with herbs of choice and serve.
• Enjoy!

AIR FRYER BACON-WRAPPED CHICKEN THIGHS

Steps:

• Combine softened butter, garlic, thyme, basil, salt, and pepper in a bowl. Place butter on a piece of wax paper and roll up rightly to form a butter log. Refrigerate until firm, about 2 hours.
• Lay one bacon strip flat on a piece of wax paper. Place chicken thigh on top of the bacon and sprinkle with garlic. Open up the chicken thigh. Place 1-2 tsp of the cold finishing butter in the middle of the chicken thigh. Tuck one end of bacon into the middle of the chicken thigh. Fold over the chicken thigh and roll the bacon around the chicken thigh. Repeat with remaining thighs and bacon.
• Preheat an air fryer to 370 degrees F (190 degrees C).
• Place chicken thighs in the basket of the air fryer and cook until chicken is no longer pink and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

AIR FRYER HONEY-CAJUN CHICKEN THIGHS

Steps:

• Combine buttermilk and hot sauce in a resealable plastic bag. Add chicken thighs and marinate for 30 minutes
• Combine flour, tapioca flour, Cajun seasoning, garlic salt, honey powder, paprika, and cayenne pepper in a small bowl. Remove thighs from buttermilk mixture and dredge through flour mixture. Shake off excess flour.
• Preheat an air fryer to 360 degrees F (175 degrees C).
• Place chicken thighs into the air fryer basket and cook for about 15 minutes. Flip thighs over and cook until chicken thighs are no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken thighs from air fryer and drizzle each thigh with 1 teaspoon honey.

AIR FRYER CHICKEN THIGHS WITH SALSA VERDE AND LEMONY KALE SALAD

Steps:

• For the lemony kale salad: Whisk the lemon juice, Dijon, lemon zest, pepper flakes, 1 teaspoon salt and several grinds of pepper in a large bowl until combined. Slowly whisk in 3 tablespoons of the olive oil until smooth and emulsified. Add the kale and toss until well coated. Taste and adjust the seasoning with salt and pepper, if needed. Set aside at room temperature to marinate and soften, at least 15 minutes at and up to 8 hours in the refrigerator.
• Meanwhile, preheat the air fryer to 350 degrees F. Toss together the panko, remaining 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper in a 6- to 7-inch baking dish until evenly combined. Place the baking dish in the air fryer basket and air fry until the panko are golden brown, stirring halfway through, 4 to 6 minutes. Remove the dish from the air fryer, stir in the Pecorino and set aside.
• For the chicken thighs: Preheat the air fryer to 400 degrees F. Pat the chicken dry between a few paper towels (this will help the skin get crispy). Rub the lemon zest onto the skinless side of each thigh and season with a good pinch of salt and several grinds of pepper. Flip the thighs over, rub the olive oil onto the skin and season each thigh with a good pinch of salt and several grinds of pepper. Place the thighs in the air fryer basket skin-side up, leaving a little space between each piece. Air fry until the skin is crispy and the chicken is browned all over and cooked through, 22 to 25 minutes.
• For the salsa verde: Meanwhile, finely chop the capers, anchovy filets (if using), garlic and a small pinch of salt with a sharp chef's knife, mashing and scraping the mixture until it becomes a paste. Transfer to a small bowl and stir in the olive oil, vinegar and lemon zest. Fold in the parsley, basil and chives until thoroughly combined. Taste and adjust the seasoning with salt and pepper, if needed.
• To serve, give the kale salad a good toss, then top with the toasted panko and some more grated Pecorino. Transfer the chicken thighs to a dinner plate or serving platter and spoon the salsa verde over the top. Serve with the kale salad.

AIR-FRYER LEMON CHICKEN THIGHS

Steps:

• Preheat air fryer to 400°. In a small bowl, combine butter, garlic, rosemary, thyme, lemon zest and lemon juice. Spread 1 teaspoon butter mixture under the skin of each chicken thigh. Spread remaining butter over the skin of each thigh. Sprinkle with salt and pepper. , Place chicken, skin side up, on greased tray in air-fryer basket. Cook 20 minutes, turning once. Turn chicken again (skin side up) and cook until a thermometer reads 170°-175°, about 5 minutes.,

AIR FRYER STUFFED CHICKEN THIGHS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Cut Swiss cheese into six 2 x 1/2 x 1/2-inch pieces.
• Set up breading station: place bread crumbs, 2 teaspoon sazonador seasoning, and 1 tablespoon flour in a shallow dish, place remaining flour and sazonador seasoning in a second shallow dish, and crack eggs into a third shallow dish. Whip eggs until yellow and frothy. Season eggs with salt and pepper.
• Take each piece of Swiss cheese and lay on top of 1 piece turkey meat. Wrap luncheon meat around Swiss cheese.
• Open up chicken thighs and place a turkey-cheese bundle into the middle of each one. Roll chicken thighs around bundles. Dip each into flour mixture to coat, then shake off excess. Dip into egg, then shake off excess. Finally, dip into bread crumb mixture and press breading into the chicken.
• Place chicken bundles seam-side down into the air fryer. Spray chicken bundles with nonstick spray.
• Reduce air fryer temperature to to 380 degrees F (193 degrees C) and air fry chicken for 15 minutes. Turn bundles over, spray with nonstick spray and drop air fryer temperature to 370 degrees F (187 degrees C). Air fry until chicken is cooked through, an additional 8 minutes. Serve immediately.

KETO LEMON-GARLIC CHICKEN THIGHS IN THE AIR FRYER

Steps:

• Whisk lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper together in a bowl. Set marinade aside.
• Place chicken thighs into a large resealable plastic bag. Pour marinade over chicken and seal bag, making sure to cover all parts of chicken. Refrigerate for at least 2 hours.
• Preheat an air fryer to 360 degrees F (175 degrees C).
• Remove chicken from marinade and pat dry with paper towels. Place chicken pieces in the air fryer basket, cooking in batches if necessary.
• Fry until chicken is no longer pink at the bone and the juices run clear, 22 to 24 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Squeeze a lemon wedge over each piece upon serving.

AIR FRYER CHICKEN THIGHS AND POTATOES

Steps:

• Mix paprika, garlic, onion powder, Greek seasoning, sazonador total, salt, and pepper in a small bowl. Reserve 1 tablespoon seasoning in a small bowl; cover and set aside until needed for the potatoes.
• Place remaining seasoning in a 1-gallon resealable bag with water, 4 tablespoons olive oil, and vinegar. Add chicken thighs; massage to coat with seasoning, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
• Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• Meanwhile, place 1 tablespoon reserved seasoning in a small bowl with remaining 2 tablespoons olive oil; stir to combine. Toss potatoes in and stir until well coated. Combine potatoes and thighs in the air fryer basket.
• Cook in the preheated air fryer until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, about 28 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

AIR FRYER SESAME CHICKEN THIGHS

Steps:

• Combine sesame oil, soy sauce, honey, sriracha, and vinegar in a large bowl. Add chicken and stir to combine. Cover and refrigerate for at least 30 minutes.
• Preheat an air fryer to 400 degrees F (200 degrees C). Drain marinade from the chicken.
• Place chicken thighs skin-side up in the basket of the air fryer. Cook for 5 minutes. Flip and cook an additional 10 minutes.
• Transfer chicken to a plate and let rest 5 minutes before serving. Garnish with green onion and sesame seeds.

AIR FRYER ESSENTIALS: BUTTERMILK CHICKEN THIGHS

Steps:

• 1. PREP/PREPARE
• 2. You will need an air fryer to make this recipe.
• 3. Gather your ingredients (mise en place).
• 4. THE BRINE
• 5. Mix all the ingredients together for the brine (I usually use a Ziploc bag), toss in the chicken thighs, and stick in the fridge for 4 - 6 hours... or overnight.
• 6. THE CHICKEN
• 7. Remove from the brine, pat dry, then brush the oil on the chicken thighs, and sprinkle the spices on the skin side.
• 8. Add to the air fryer, skin side up.
• 9. Bake at 350f (175c), until the chicken is cooked, and the juices run clear, about 18 - 22 minutes.
• 10. PLATE/PRESENT
• 11. Serve while hot with your favorite sides. My suggestion would be steamed rice and broccoli. Enjoy.
• 12. Keep the faith, and keep cooking.

AIR FRYER TERIYAKI CHICKEN THIGHS (CRISPY)

Steps:

• Review all recipe notes and instructions before beginning.
• Place the chicken thighs in the air fryer in a single layer skin side up.
• Air fry at 400 degrees for 6 minutes. Flip the thighs and air fry at 400 degrees for another 8 minutes. Finish the chicken thighs skin side up for 5-8 minutes, or until the chicken has reached an internal temperature of 165 degrees and the skin is crispy and golden.
• While the chicken cooks, heat the sesame oil over medium heat. Sauté the garlic and ginger for 2-3 minutes. Add the soy, vinegar, honey, brown sugar, onion powder, and chili garlic sauce. Bring to a skimmer. In a small bowl whisk together the cornstarch and water. Add to the sauce and bring to a boil. Cook for 1-2 minutes or until the sauce begins to thicken.
• Toss the chicken thighs with the sauce or brush it on right before serving.

AIR FRYER BUFFALO CHICKEN THIGHS

Steps:

• Preheat the air fryer for 5 minutes at 400 degrees F.
• Dry the chicken thighs with paper towels, then salt both sides of each of the chicken thighs. Rub the olive oil onto both sides of the chicken thighs.
• After air fryer is preheated, add the chicken thighs, skin side up. Cook in the air fryer for 20-25 minutes (16-18 minutes for smaller thighs). Use a meat thermometer to check for doneness.
• Once chicken thighs are cooked, let rest for 5 minutes and cook buffalo sauce.
• Take the pepper sauce, butter, vinegar, Worcestershire sauce, and garlic powder and add to a medium skillet over medium heat, cooking until butter is melted, stirring occasionally.
• Once butter is melted, turn heat to low and cook for an additional 2-3 minutes until sauce is hot, but not split/broken (where the butter separates from the sauce).
• Dip each chicken thigh in the sauce, coating the top and bottom, and then plate.
• Top as desired and enjoy immediately.

AIR FRYER CHICKEN THIGHS (MARINATED THIGHS IN AIR FRYER)

Steps:

• Use a paper towel to pat the chicken thighs dry. This is to remove excess moisture from them.
• Add the paprika, oregano, thyme, parsley, black pepper, garlic powder, soy sauce, lemon juice, olive oil, and salt in a small bowl. Mix till well combined.
• Add the marinade to the chicken thighs and rub it in to make sure that all parts of the chicken are coated in the marinade. Cover the chicken and put it in the fridge to marinate for 1- 4 hours. You can marinate it overnight but it should not exceed 48 hours.
• Arrange the marinated chicken thighs in the air fryer basket in a single layer. Don't overlap them and don't overcrowd the air fryer basket.
• Put the air fryer on and air fry chicken thighs at a temperature of 380F/190C for 15 minutes then after the 15 minutes, flip the chicken thighs over with a tong then air fryer for another 15 minutes.
• When the chicken thighs are cooked, remove them from the air fryer.Serve and enjoy.

AIR FRYER CHICKEN THIGHS (WITH BONE IN THIGHS) - NKECHI AJAEROH

Steps:

• Wash the chicken thighs very well using ½ of one lemon (juiced). Pat dry with paper towels to remove as much moisture as possible.
• Add seasonings and olive oil to the thighs, wear gloves, and rub the dry rub on every part of the chicken thigh using your hands. Cover and allow the thighs to marinate for 2 hours or cook immediately if in a hurry.
• Preheat the Air Fryer to 400, place chicken skin up, flip/turn after 10 minutes, and cook for another 5 minutes. Then reduce the heat to 350, and cook for another 10 - 15 minutes. I cooked these big thighs for a total of 27 minutes.
• *Please note that cooking time can vary due to the chicken size of your chicken thigh or the type of air fryer. I have big chicken thighs, and they cooked at a good time. Equally, I have the Instant Pot Air Fryer, which works very well! Your best bet for cooking meat in the Air Fryer is to use a meat thermometer.