Imagine sinking your fork into juicy, golden-brown chicken thighs that are crisp on the outside and bursting with flavor on the inside, all made possible by the magic of an air fryer. This recipe is wonderfully simple while delivering loads of savory goodness.
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Juice of half a lemon
Instructions
To begin, pat your chicken thighs dry with a paper towel—this step ensures a perfect crisp. In a bowl, whisk together the olive oil, dried rosemary, thyme, garlic powder, paprika, salt, pepper, and lemon juice. Add the chicken thighs to the bowl, massaging the marinade into the meat so every nook and cranny is infused with flavor. Allow the thighs to rest for about 10 minutes.
Preheat your air fryer to 375°F (190°C). Place the chicken thighs in the air fryer basket in a single layer, ensuring they have a bit of room on each side. Cook for around 15 minutes, then flip the thighs with tongs. Continue cooking for an additional 5 minutes, or until a meat thermometer inserted at the thickest part reads 165°F (74°C). Once done, remove the chicken thighs and let them rest for a couple of minutes before serving.
Crispy, protein-packed, and undeniably mouthwatering, this dish is a perfect fit for busy weeknights or health-conscious folks seeking a delicious spin on classic comfort fare. You can easily swap the rosemary and thyme for any herbs you love—oregano, basil, or even a bit of chili powder for a spicy kick. Consider serving these thighs alongside fresh veggies or a grain bowl for a complete, balanced meal. Whether you’re an experienced home cook or just getting started in the kitchen, this air-fried chicken goodness delivers a satisfying dinner you can feel fantastic about.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
