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Close-up of several golden-brown, crispy chicken thighs garnished with chopped parsley, arranged on a black grill or air fryer tray.

Easy Air Fryer Chicken Thighs

Author: Jessica Haggard
Crispy skin, fall-off-the-bone meat, and loads of savory flavor make these air fryer chicken thighs a must-add to your regular rotation. A simple seasoning blend, a hot air fryer, and a few minutes are all it takes to get juicy, perfectly cooked chicken thighs on the table for any busy weeknight.
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Prep Time 10 minutes
Cook Time 22 minutes
Marinating Time 1 hour
Total Time 1 hour 32 minutes
Course Main Dishes
Cuisine American
Servings 4
Calories 609 kcal

Ingredients
 
 

Instructions
 

  • In a small bowl, combine the salt, dried parsley, dried oregano, black pepper, onion powder, garlic powder, and olive oil. Stir everything together until it forms a marinade.
    A glass bowl containing olive oil, salt, black pepper, dried herbs, and garlic powder, viewed from above on a white surface.
  • Place the chicken thighs in a large bowl or resealable plastic bag and coat them evenly with the marinade. Let them sit in the refrigerator for at least 1 hour, or overnight if you want the most flavor. The longer they marinate, the stronger the flavor.
    Raw chicken pieces coated with marinade in a clear glass mixing bowl, placed on a white surface.
  • When you are ready to cook, preheat your air fryer to 380 °F for 3 to 5 minutes. Pull the chicken thighs out of the marinade and shake off any excess before they go in.
  • Arrange the chicken thighs skin side down in a single layer in the air fryer basket. If your air fryer is on the smaller side, cook them in batches rather than crowding the basket.
    Raw, seasoned chicken thighs arranged in a single layer inside an air fryer basket, ready to be cooked.
  • Cook at 380 °F for 12 minutes, then flip the thighs using tongs and cook for another 10 minutes. You are looking for an internal temperature of 165°F and skin that is deep golden and crispy.
    Pieces of cooked chicken are arranged in an air fryer basket, with a pair of metal tongs gripping one piece.
  • Once they come out, let the chicken rest for a few minutes before serving. Finish with fresh herbs if you like and serve hot.
    A close-up of a fork holding a piece of baked or roasted chicken thigh with a golden, crispy skin and sprinkled herbs.

Notes

Look for thighs that are similar in size so everything cooks evenly. Pat them dry before seasoning if you're going for that crispy finish. When checking doneness, insert the thermometer into the thickest part of the meat, away from the bone, for an accurate read.
Serve: Serve with salad for a lighter option, or make sweet potato or zucchini fries. For a more substantial meal, pair with rice or potato soup.
Store: Refrigerate leftovers in an airtight container for up to 4 days, or freeze in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Calories: 609kcalCarbohydrates: 1gProtein: 41gFat: 48gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 244mgSodium: 1064mgPotassium: 517mgFiber: 0.1gSugar: 0.01gVitamin A: 198IUVitamin C: 0.03mgCalcium: 24mgIron: 2mg
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