Quick answer
Bone-in, skin-on chicken thighs usually take about 20 to 25 minutes at 380 to 400F, and boneless, skinless thighs about 10 to 15 minutes. Cook until the thickest part reaches at least 165F. Many cooks prefer dark meat closer to 175F for a more tender texture, since thighs hold up well to the extra heat.
Bone-in or boneless
- Bone-in, skin-on thighs give you crisp skin and very juicy meat, but need more time.
- Boneless, skinless thighs cook fast and suit meal prep, slicing and bowls. They will not have crispy skin, but they brown nicely with a little oil and seasoning.
Size matters more than the label. Large thighs can take several minutes longer than small ones, so use a thermometer.
Ingredients
For about 4 to 6 thighs:
- 4 to 6 chicken thighs
- 1 to 2 teaspoons oil
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Black pepper to taste
Steps
- Pat the thighs very dry with paper towels. This is the single biggest factor for crisp skin.
- Rub with oil, then the salt and spices, working some seasoning under the skin if you like.
- Preheat the air fryer to 400F for a few minutes.
- Place the thighs in a single layer, skin side down for bone-in pieces, with a little space between them.
- Cook about 10 minutes, then flip so the skin faces up.
- Cook another 8 to 15 minutes, until the skin is deep golden and the thickest part reaches temperature.
- Rest 5 minutes before serving.
For boneless thighs, cook at 380 to 400F for roughly 6 to 8 minutes per side, checking the temperature at the end.
Internal temperature
Poultry is considered safe at 165F. Dark meat contains more connective tissue, so it often tastes better at a higher temperature, commonly 175 to 185F, which gives a softer, less chewy bite. Insert the thermometer in the thickest part, avoiding the bone. If you want a broader look at timing for white meat, see our guide to how long to air fry chicken breast.
Tips for crispy skin
- Dry the skin thoroughly, and leave thighs uncovered in the fridge for an hour or more if you have time.
- Do not overcrowd the basket.
- Finish skin side up for the final stretch so it browns.
- A tiny amount of baking powder mixed into the seasoning (not baking soda) is a popular trick for extra crunch. Use it sparingly, about 1/2 teaspoon per pound.
- Skip sugary sauces until the last couple of minutes, since they can burn.
Can you use olive oil in an air fryer?
Yes, many people do. Extra virgin olive oil can smoke at the higher end of air fryer temperatures, so for 400F cooking an oil with a higher smoke point such as avocado or a refined olive oil is a safer pick. Chicken skin releases its own fat, so you only need a small amount.
What not to cook in an air fryer
Wet-battered foods tend to drip and make a mess, and very light leafy greens can blow around. Large quantities that must be stacked will not crisp properly either. Skin-on chicken thighs are among the foods that work well.
Storing and serving
Refrigerate leftovers in an airtight container within two hours and eat within three to four days. Reheat in the air fryer for a few minutes to bring back some crispness. Serve with roasted vegetables, rice or a simple salad. Air fryer sweet potatoes make an easy side that cooks at a similar temperature. If you like smaller pieces, try chicken legs and drumsticks next. If you prefer tender meat first, see Instant Pot chicken thighs, which you can finish in the air fryer.