Chicken Thighs, Air Fryer

also called air fryer chicken thighs · basket chicken thighs · crispy skin chicken thighs · bone-in air fryer chicken

The table

Written for a preheated 5.7 L basket. From cold, add three minutes. A 3.5 L basket is two batches, not more minutes.
4(about 1.5 lb / 700 g; patted dry)bone-in skin-on chicken thighsrub them in the basket itself, skin side uproast in the basket 190°C (375°F), 22–25 min, one layercook to 74°C (165°F) at the thickest part — not a rangerest 5 min, then squeeze the lemon over
2 tspolive oil
2 tspkosher salt
1 tspsmoked paprika
1 tspgarlic powder
1/2 tspblack pepper
1/2(cut in wedges)lemon
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

Before anything else

2rub them in the basket itself, skin side up

5rest 5 min, then squeeze the lemon over

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 28 min2 of 4 steps give no time
Needs you
none given
If you get it wrong
Narrow — the meat is forgiving well past 74°C and the skin is not; five minutes after it crisps it goes from crackling to leather
What you'll wash
One thing — the basket
Does it keep
2 days — cold thigh meat is good and cold basket skin is leather, so send it back through on its own

  1. rub them in the basket itself, skin side up

    not timedfrom the start

  2. roast in the basket 190°C (375°F), 22–25 min, one layer

    23 minwalk awayfrom the start

  3. cook to 74°C (165°F) at the thickest part — not a range

    not timed23 min in

  4. rest 5 min, then squeeze the lemon over

    5 minwalk away23 min in

You'll need air fryer basket

See how it is written
>> title: Chicken Thighs, Air Fryer
>> category: Fried & Crispy
>> tags: chicken, thighs, air fryer, basket, weeknight, one thing to wash
>> counters: The Air Fryer & the Pot
>> aka: air fryer chicken thighs, basket chicken thighs, crispy skin chicken thighs, bone-in air fryer chicken
>> servings: 4
>> time: 40 min
>> slack: narrow — the meat is forgiving well past 74°C and the skin is not; five minutes after it crisps it goes from crackling to leather
>> washing-up: the basket
>> capacity: 4 — one 5.7 L air fryer basket, roast, air fry
>> keeps: 2 days — cold thigh meat is good and cold basket skin is leather, so send it back through on its own

>> step: Written for a preheated 5.7 L basket. From cold, add three minutes. A 3.5 L basket is two batches, not more minutes.
The seasoning goes on in the basket, so the basket is the only thing.

>> step: rub them in the basket itself, skin side up
Rub @bone-in skin-on chicken thighs{4}(about 1.5 lb / 700 g; patted dry) in a preheated #air fryer basket{} with @olive oil{2%tsp}, @kosher salt{2%tsp}, @smoked paprika{1%tsp}, @garlic powder{1%tsp}, @black pepper{1/2%tsp}.

>> step: roast in the basket 190°C (375°F), 22–25 min, one layer
Roast @&(~1)rubbed thighs{} skin side up at 190°C (375°F) for ~air fry{23%min}, one layer, and do not turn them.

>> step: cook to 74°C (165°F) at the thickest part — not a range
Cook @&(~1)thighs{} to 74°C (165°F) at the thickest part, off the bone.

>> step: rest 5 min, then squeeze the lemon over
Rest @&(~1)thighs{} for ~rest{5%min}, then squeeze @lemon{1/2}(cut in wedges) over them.