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Four perfectly cooked Air Fryer Chicken Thighs with crispy, seasoned skin garnished with fresh parsley.

Air Fryer Chicken Thighs Simple Marinade

Make simple, flavorful chicken thighs in your air fryer. This recipe uses basic spices for a quick dinner.
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Prep Time 5 minutes
Cook Time 22 minutes
Resting Time 5 minutes
Total Time 32 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 389
Ingredients Equipment Method Notes

Ingredients
  

For the Spice Mix
  • 1 tablespoon paprika
  • 1/2 tablespoon smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
For the Chicken
  • 4 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds) See notes for boneless option
  • 2 tablespoons extra virgin olive oil
  • As needed Lemon wedges for serving
  • As needed Chopped fresh parsley or cilantro for serving

Equipment

  • Large bowl
  • Air fryer
  • Instant read thermometer

Method
 

  1. In a large bowl, combine the paprika, smoked paprika, salt, garlic powder, and black pepper.
  2. Pat the chicken thighs very dry on both sides, then add them to the bowl. Drizzle with the oil, then toss to coat in the spice mixture.
  3. Preheat the air fryer to 400°F. Add the chicken thighs in a single layer, skin-side down. Do not let them touch; cook the chicken in batches if necessary.
  4. Air fry the chicken thighs for 16 to 22 minutes, flipping halfway through, until an instant read thermometer inserted at the thickest part of a thigh (not touching bone) reaches 155°F.
  5. Set the chicken aside, cover it, and let it rest for 5 minutes. The internal temperature will rise as it rests. Serve hot, squeeze lemon wedges over the top, and sprinkle with fresh herbs.

Notes

For boneless thighs: Coat with the spice mixture as directed. Preheat the air fryer to 380°F, then add the chicken smooth-side down. Cook for 6 to 8 minutes, flipping halfway through, until the chicken reaches 155°F on an instant read thermometer. Let rest for 5 to 10 minutes, then enjoy warm.
To store: Refrigerate chicken in an airtight storage container for up to 4 days. To reheat: Gently rewarm leftovers in a baking dish in the oven at 350°F or in the microwave. To freeze: Freeze thighs in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.