Name: Perfectly Juicy Bone-In Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 bone-in (skin-on chicken thighs); 1 tbsp olive oil; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried thyme; Salt and pepper to taste

There’s something magical about biting into a perfectly cooked chicken thigh: crispy golden skin on the outside, juicy, flavorful meat on the inside. The air fryer makes it easier than ever to hit that sweet spot every time.

This is one of those recipes I pull out when I want to impress without any stress. The skin crisps up beautifully thanks to the high heat and circulating air, while the meat stays so moist it practically falls off the bone. Bonus: no greasy stovetop cleanup.

I started scoring the skin in a crosshatch pattern before air frying and it was a total game-changer. It lets more of that tasty fat render out and gives you those irresistible crispy edges my family fights over. Just be careful not to cut into the meat!

If you’ve got some chicken thighs and a few pantry spices, you’re halfway to dinner bliss. Let’s get into it!

🥕 Ingredients Overview

Bone-in, skin-on chicken thighs: Go for similar sizes so they cook evenly. Four thighs work great for a standard air fryer.
Olive oil: Helps the seasoning stick and encourages browning.
Paprika: Adds color and a subtle smoky sweetness.
Garlic powder & onion powder: For that classic savory backbone.
Thyme: Earthy and herby. Dried thyme works perfectly.
Salt & pepper: Essential for balance and flavor.

Pro Tip: Score the skin in a crosshatch pattern to help render fat and crisp it up. Don’t cut too deep—just the skin.

This dish is naturally gluten-free and perfect for a high-protein dinner.

🔥 Step-by-Step Instructions

1. Prep the thighs: Pat the chicken thighs dry with paper towels. Lightly score the skin with a sharp knife in a crosshatch pattern.

2. Season: In a small bowl, mix 1 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp thyme, salt, and pepper to taste. Rub this all over the chicken, getting under the skin if possible.

Season: In a small bowl, mix 1 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp thyme, salt, and pepper to taste. Rub this all over the chicken, getting under the skin if possible.

3. Preheat the air fryer: Set to 380°F (193°C) for a few minutes.

4. Air fry – part 1: Place thighs skin-side down in the basket. Cook at 380°F for 10 minutes.

5. Flip & finish: Flip thighs skin-side up and air fry for another 7-10 minutes, or until internal temperature reaches 165°F (74°C).

Pro Tip: Let them rest for 5 minutes before serving so the juices redistribute.

6. Serve: Pair with roasted veggies, rice, or a crisp salad. Don’t forget to spoon any extra juices over the top!

❌ Common Mistakes to Avoid

Not drying the skin well—moisture = less crisp
Skipping the scoring step
Overcrowding the basket (air needs room to circulate)
Undercooking (always check for 165°F internal temp)
Not letting it rest before slicing

🎨 Variations & Add-Ons

Spicy twist: Add a pinch of cayenne or chili powder to the seasoning.
Herb blend: Swap thyme for rosemary or Italian seasoning.
Lemon garlic: Add lemon zest and fresh garlic to the rub.
BBQ-style: Brush with BBQ sauce in the last 3 minutes.
Honey glaze: Drizzle with honey right after cooking for sweet-savory vibes.

📦 Make Ahead & Storage

You can season the thighs up to 24 hours in advance. Store them covered in the fridge and let them come to room temp before cooking.

Leftovers? Store cooked chicken in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350°F for 4-5 minutes to keep the skin crisp.

These are also great cold, sliced over salads or tucked into wraps.

🦪 Optional: Nutrition Highlights

High protein
Gluten-free
Great for meal prep