These crispy air fryer chicken thighs are a straightforward dinner with golden skin and juicy meat. A dry spice rub delivers plenty of flavour without a lengthy marinade.
At a Glance
Serves 4 | Prep 10 minutes | Cook approximately 22–30 minutes | 190°C.
Ingredients
- 4 bone-in, skin-on chicken thighs, approximately 750–900g
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp dried oregano
- ½ tsp onion powder
- ½ tsp fine salt
- ¼ tsp black pepper
- 1 tsp olive oil, optional
Method
- Pat the chicken thoroughly dry with kitchen paper. Combine the paprika, garlic, oregano, onion powder, salt and pepper. Rub over the chicken, adding a little oil only if needed to help the seasoning adhere.
- Preheat the air fryer to 190°C if recommended by your appliance. Arrange the thighs skin-side down in a single layer, leaving space between them.
- Cook for 12 minutes. Turn skin-side up and continue for 10–18 minutes, until the skin is golden and the thickest part of each thigh reaches at least 75°C on a food thermometer, avoiding the bone.
- Rest for 3–5 minutes before serving. If the skin needs more colour, add a further 2 minutes while watching closely, but only after checking the chicken is safely cooked.
Tips for Crisp Skin
Dry skin and good airflow matter more than extra oil. Avoid stacking thighs or covering the basket with loose paper. Chicken sizes and air fryers differ, so use temperature rather than the clock as your final doneness check.
Serving Ideas
Pair with green vegetables, salad or homemade air fryer chips. For another cut, try our paprika chicken drumsticks.
Plan It into a Budget Family Week
These crispy chicken thighs are a practical dinner option for our £50 family meal plan. For more ways to build affordable dinners around recipes like this, visit the Budget Family Meals UK hub.
Storage
Cool promptly and refrigerate for up to two days. Reheat once until piping hot throughout. Freeze cooked chicken for up to three months.
Frequently Asked Questions
Can I use boneless thighs?
Yes, but they cook faster. Start checking early and ensure the centre reaches at least 75°C.
Should I remove the skin?
You can, although the result will not have the same crisp exterior. The seasoning works on skinless thighs too.