Air Fryer Chicken Thighs
Whether you're cooking for a busy weeknight, meal prepping for the days ahead, or just craving something satisfying without the mess of pan-frying, this recipe checks all the boxes. The air fryer handles the work, so you get consistent results every time—no flipping, splattering, or babysitting the stovetop.
Ingredients
- 1 kg chicken thighs bone-in, skin-on
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
Instructions
- In a small bowl, mix the olive oil, salt, parsley, oregano, black pepper, onion powder, and garlic powder to make the marinade.
- Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken and toss to coat evenly.
- Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
- Preheat the air fryer to 380°F (190°C) for 3–5 minutes.
- Remove the chicken from the marinade and shake off any excess.
- Place the thighs skin-side down in the air fryer basket in a single layer. Work in batches if needed.
- Air fry at 380°F (190°C) for 12 minutes.
- Flip the chicken and cook for another 10 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
- Let rest for a few minutes before serving. Garnish with fresh herbs, if desired.
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