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–+ servings
cooked chicken thighs in the basket of an air fryer.
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4.63 from 58 votes

Air Fryer Chicken Thighs

This one-pot Air Fryer Chicken Thighs are amazingly delicious. Imagine something this good that's also relatively mess-free and incredibly quick and easy. Made with a simple dry rub, this quick and simple recipe packs a big punch of great flavors and can be ready on your dinner table in less than 30 minutes, start to finish. Simple, versatile and delicious!
Prep Time5 minutes
Cook Time22 minutes
Total Time27 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: air fryer chicken thighs
Servings: 4
Calories: 202kcal

Equipment

Ingredients

  • 4 chicken thighs bone-in, skin-on
  • 2 tablespoons olive oil
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
US Customary - Metric

Instructions

  • Make the rub mixture. In a small bowl, combine together the salt, pepper, garlic powder, paprika, and Italian seasoning.
  • Prep the chicken. Preheat the air fryer to 380°F. Before starting, pat the thighs dry with paper towels. Brush each chicken thigh with olive oil on both sides. Generously sprinkle the chicken on both sides with the rub mixture.
  • Air fry the chicken. Place chicken thighs skin side down in the basket to air fry. Cook for 12 minutes, then turn them over and continue cooking for another 10 minutes. If you like the chicken to have crispy skin, and the thighs are not crispy enough, cook for an additional 5 minutes or until it’s to your liking. The chicken is cooked through when a thermometer reads 165°F inserted in the center of a thigh.

Notes

  1. Get an instant meat thermometer! Trust me, it will be a life saver! This is the best way to ensure your meat is cooked properly. Luckily, since we’re using an air fryer, we can open the lid and check the temperature often and as soon as it reaches 165°F, you know the chicken is done!
  2. I kept the seasoning super simple, but feel free to play around with other spices/herbs to make this recipe your own.
  3. To freeze, make sure to let your chicken cool completely before you freeze it! Transfer it into freezer bags or an airtight container. If using freezer bags, remove as much air as possible from the bag as you slide the zipper closed. Leftovers will keep in the freezer for up to 3 months.
  4. Store in the refrigerator in an airtight container for 3-4 days.

Nutrition

Serving: 1thigh | Calories: 202kcal | Carbohydrates: 1g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 392mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg