Air Fryer Chicken Thighs
Chicken thighs stay juicy even when you overshoot a little, which makes them the easiest cut for a beginner. Air fryer chicken thighs have crackling skin outside and tender meat inside after about 22 minutes at 400 °F, with no splatter and no oven preheat. This recipe uses bone-in, skin-on thighs, with times for boneless and frozen thighs further down.
- Temperature
- 400°F200 °C
- Total time
- 37min
- Prep time
- 10min
- Servings
- 4
- Internal temp
- 165°F74 °C
- Per serving
- 260kcal
Why the air fryer works for chicken thighs
A thigh has more fat and connective tissue than a breast, and both need heat to turn tender. The skin on a bone-in thigh holds a lot of fat that must render out to become crisp, which is slow and messy in a skillet and often incomplete in an oven. In the air fryer, hot air moves over the skin while the fat drips down, so the skin crisps in about 20 minutes and the meat stays moist.
Because thighs are forgiving, they are the best chicken cut for a first try. This page covers thighs, bone-in and boneless; for lean whole breasts see chicken breast, and for the full bird see whole chicken.
How to make chicken thighs in the air fryer
Tap a time to start a timer.
- Dry the skin Pat the thighs very dry with paper towels, including under the skin flap. Dry skin is what turns crisp. For the crispiest result, leave them uncovered in the refrigerator for 1 hour first.
- Season Rub the thighs with the oil. Mix the salt, pepper, paprika, garlic powder and onion powder, and press it onto both sides.
- Preheat Preheat the air fryer to 400 °F for .
- Cook skin side down Place the thighs in the basket skin side down in one layer, with space between them. Cook for . The fat renders into the pan below, so the meat cooks in its own juices.
- Flip and finish Turn the thighs skin side up and cook for another , until the skin is deep golden and crisp.
- Check and rest Insert an instant-read thermometer into the thickest part without touching the bone. It should read at least 165 °F; thighs taste best at 175 °F, when the connective tissue has softened. Rest for before serving.
Times and temperatures
| Air Fryer Chicken Thighs | Temperature | Time |
|---|---|---|
| Bone-in, skin-on10 min skin down, then flip | 400 °F (200 °C) | 22 min |
| Boneless, skin-on | 380 °F (190 °C) | 16–18 min |
| Boneless skinlessFlip after 7 min | 380 °F (190 °C) | 12–15 min |
| Frozen bone-in | 360 °F (180 °C) | 30–35 min |
| Frozen boneless | 360 °F (180 °C) | 20–22 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 165 °F (74 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Start skin side down. The first 10 minutes render the fat, and the final 12 minutes on the skin side crisp it. Starting skin side up leaves the skin soft in places.
- Use a dry rub. Wet marinades and sauces soften the skin. Add barbecue sauce or honey only in the last 2 minutes.
- Cook in one layer. Four thighs fit a 5 to 6 qt basket. For more, cook in two batches and keep the first batch warm in a 200 °F oven.
What to serve with chicken thighs
Chicken thighs make a complete weeknight dinner with mashed potatoes and green beans, or with cornbread and coleslaw. To cook the side in the same appliance, toss baby potatoes with oil and add them to the basket around the thighs for the last 15 minutes, or serve with roasted carrots. The pan juices are good over rice.
Storing and reheating
Cooled thighs keep for 3 to 4 days in a sealed container in the refrigerator. To keep the skin crisp, reheat them in the air fryer at 375 °F for 6–8 minutes until the center reaches 165 °F. A microwave makes the skin soft, so avoid it if you can.
Variations
- Lemon garlic herb: Mix 1 tsp dried oregano, the zest of 1 lemon and 2 minced garlic cloves into the oil.
- Barbecue: Brush 2 tbsp barbecue sauce over the thighs during the last 2 minutes.
- Boneless skinless: Cook at 380 °F for 12–15 minutes, flipping once; they dry faster, so check at 12 minutes.
- Cajun: Swap the paprika, garlic and onion powder for 1 tbsp Cajun seasoning and reduce the salt to ½ tsp.
- Chicken Drumsticks: For a dedicated recipe, see air fryer chicken drumsticks.
- Chicken Legs: For a dedicated recipe, see air fryer chicken legs.
If it does not turn out right
- The skin is rubbery
- The chicken was wet or the basket was crowded. Pat the thighs dry, leave them uncovered in the refrigerator if you have time, and cook no more than four in a 5 qt basket.
- The meat near the bone is pink
- Pink next to the bone can be normal, but the thermometer decides. If it reads under 165 °F, cook for 3 more minutes and test again, keeping the probe away from the bone.
- The kitchen fills with smoke
- Fat dripping into a hot drawer can smoke. Add a tablespoon of water to the bottom of the drawer before cooking, and wipe out the drawer between batches.
Questions and answers
How long do chicken thighs take in the air fryer?
Bone-in, skin-on thighs take 20–25 minutes at 400 °F, flipped once. Boneless skinless thighs take 12–15 minutes at 380 °F. Thickness matters more than weight.
Can you cook chicken thighs in the air fryer from frozen?
Yes. Cook frozen bone-in thighs at 360 °F for 30–35 minutes and boneless for 20–22 minutes, flipping halfway. Season after the first 10 minutes and verify 165 °F in the center.
What temperature should chicken thighs reach?
Safe at 165 °F. Dark meat is more tender at 175 °F, which is why many cooks take thighs to that point.
Do I need to flip chicken thighs in the air fryer?
Yes, once. Start skin side down so the fat renders away, then finish skin side up for crispness.
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