This post may contain affiliate links. Please read our disclosure policy.

Crispy-skinned, spectacularly juicy, and garlic paprika-rubbed Air Fryer Chicken Thighs are a no-effort recipe that earns unanimous praise and augments kitchen swagger. Quicker than the regular oven with even better results, your air fryer will quickly become your favorite way to cook chicken thighs!

crispy, juicy air fryer chicken fries in the air fryer basket

5-Star Air Fryer Chicken Thighs

Of the dozens of air fryer recipes I’ve tested, these air fryer chicken thighs earned the highest honor awarded in our household: my husband requested them for dinner every week.

In fact, he called them the best chicken I’ve ever made!

Between all the ways I cook chicken—Baked Chicken Thighs, Pan-Fried Chicken Breast, and all of these healthy chicken recipes—that’s quite a statement.

I know he means it too, because, while he gets jazzed about other proteins like Air Fryer Salmon or Air Fryer Pork Chops, chicken rarely causes a heart flutter.

(Unless it’s Air Fryer Chicken Wings, but let’s be real—that’s more about the Buffalo sauce.)

Four air fryer chicken thighs on a plate with lemon slices

About This Air Fryer Chicken Thighs Recipe

These juicy chicken thighs have everything going for them.

  • The meat is juicier than you ever thought chicken could be.
  • The seasoning tastes lightly smoky and complex, an ideal profile for chicken.
  • The skin is so shatteringly crispy, even those who usually don’t eat chicken skin (me), will find themselves nibbling crunchy pieces.

But that’s not the end of the story.

From the cook’s perspective (that’s me and you), this fast and easy dinner is a clear winner.

  • Bone-in chicken thighs cook in 16 to 20 minutes in the air fryer at 400 degrees F.
  • You don’t need to marinade the chicken thighs before air frying.
  • The rub is made from common spices you likely already have in your pantry, like paprika and garlic powder.
The best air fryer chicken thighs on a plate

Air Frying Bone-In vs. Boneless Chicken Thighs

For this recipe, you can use bone-in or boneless chicken thighs (I’ve included times for both), but I highly recommend using bone-in, skin-on chicken for this recipe.

  • As with this Baked Bone-In Chicken Breast, Braised Chicken Thighs, and Air Fryer Whole Chicken, the skin locks in moisture, so you don’t need to spend time brining the meat for excellent results, the way you would with boneless Air Fryer Chicken Breast.
  • The bone flavors the meat from within and makes it harder to overcook the chicken.
  • Bone-in, skin-on chicken thighs are a bargain compared to boneless.
  • Chicken thighs are healthy! They don’t deserve the bad rap they sometimes get. Prepared the right way (like in the air fryer), they are an excellent, lean source of protein and contain important nutrients like zinc and iron.

How to Make Crispy Chicken Thighs in the Air Fryer

The Directions

Spices in a bowl
  1. Stir the spice mixture together in a bowl.
Raw meat covered in spices in a bowl
  1. Pat dry the thighs with paper towel, then add them to the bowl. Coat the chicken with oil and the spices.
Raw chicken thighs in an air fryer
  1. Place chicken thighs skin side down in the air fryer basket.
  2. Air fry chicken thighs for 16 to 22 minutes at 400 degrees F, flip halfway through. Use a meat thermometer to check for doneness. Let rest for 5 minutes. ENJOY! Top with fresh parsley, cilantro, or thyme.
An air fryer with chicken thighs inside

The Most Important Tool for Cooking Meat

While using bone-in, skin-on chicken thighs gives you better protection from dry meat than if you were to use boneless skinless chicken thighs, you can still overcook chicken thighs. For best results use an instant read thermometer.

More Ways to Season Air Fryer Chicken Thighs Recipe

  • Garlic Paprika Air Fryer Chicken Thighs. My favorite everyday chicken thigh rub and what you’ll find below.
  • Parmesan Air Fryer Chicken Thighs. Add 2 tablespoons freshly grated Parmesan cheese to your spice mixture. (I’ll have this with Shaved Brussels Sprouts Salad, please.)
  • Spicy Air Fryer Chicken Thighs. Add 1/4 teaspoon cayenne pepper to the spice mixture.
  • Brown Sugar Air Fryer Chicken Thighs. Add 2 teaspoons of brown sugar to the spice mixture. (For a BBQ-like finish, serve the thighs with my scrumptious Barbecue Sauce or any bbq sauce.)
  • Italian Air Fryer Chicken Thighs. Add 2 teaspoons of Italian seasoning to the spice mixture.
  • Curry Air Fryer Chicken Thighs. Add 2 teaspoons curry powder to the spice mixture. (This would be delish with Turmeric Rice.)
  • Garlic Butter Air Fryer Chicken Thighs. Omit the smoked paprika, add an extra teaspoon of garlic powder, and swap the olive oil for melted butter. (Perfect for pairing with Garlic Pasta.)
  • Lemon Air Fryer Chicken Thighs. Add zest of 1 lemon to the spice mixture. (Try this with Pasta al Limone or Lemon Rice. YUM!)
  • Marinaded Chicken Thighs. This recipe includes a great chicken rub; you can also try my favorite Chicken Marinade or Chicken Thigh Marinade, or use this Dry Turkey Brine (it works for chicken too!). Be sure to pat the chicken dry prior to cooking.

Storage Tips

  • To Store. Refrigerate chicken in an airtight container for up to 4 days. 
  • To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the air fryer.
  • To Freeze. Freeze thighs in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Meal Prep Tip

Up to 1 day in advance, coat the chicken thighs in the oil and spice mixture. Cover and refrigerate until you’re ready to cook.

Easy air fryer chicken thighs on a plate

What to Serve with Air Fryer Chicken Thighs

crispy, juicy air fryer chicken thighs on a plate

Air Fryer Chicken Thighs Video

YouTube video

Air Fryer Chicken Thighs

4.80 from 218 votes
Super juicy air fryer chicken thighs with shatteringly crispy skin and a simple, delicious paprika garlic spice rub. Cooks in 20 minutes!

Prep: 5 minutes
Cook: 20 minutes
Total: 30 minutes

Servings: 4 servings

Ingredients
  


Instructions
 

  • In a large bowl, combine the paprika, smoked paprika, salt, garlic powder, and black pepper.
  • Pat the chicken thighs very dry on both sides, then add to the bowl. Drizzle with the oil, then toss to coat in the spice mixture.
  • Preheat the air fryer to 400°F. Add the chicken thighs in a single layer, skin-side down (make sure they are not touching; if they are, cook the chicken in batches).
  • Air fry the chicken thighs for 16 to 22 minutes, flipping halfway through, until an instant read thermometer inserted at the thickest part of a thigh (but not touching bone) reaches 155°F. Set aside, cover, and let rest for 5 minutes (chicken is considered by the FDA cooked at 165°F, but the temperature will continue to rise as it rests; air fryer models differ in cooking time, so check early to be safe). Serve hot, with lemon wedges (squeeze them over the top of your serving) and sprinkled with fresh herbs.

Video

YouTube video

Notes

  • FOR BONELESS THIGHS: Coat with the spice mixture as directed. Preheat the air fryer to 380°F, then add the chicken smooth-side down. Cook for 6 to 8 minutes, flipping halfway through, until the chicken reaches 155°F on an instant read thermometer. Let rest for 5 to 10 minutes (the temperature will continue to rise), then enjoy warm.
  • TO STORE: Refrigerate chicken in an airtight storage container for up to 4 days. 
  • TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350°F or in the microwave. 
  • TO FREEZE: Freeze thighs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4)Calories: 389kcalCarbohydrates: 2gProtein: 24gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 142mgPotassium: 369mgFiber: 1gSugar: 1gVitamin A: 1407IUVitamin C: 1mgCalcium: 20mgIron: 2mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

More Chicken Thigh Recipes

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating





166 Comments

Leave a comment

  1. I actually made this recipe and followed the directions without deviation. (It’s a pet peeve of mind when people write “Five stars! This looks delicious and I’m going to make it soon!”) It came out delicious! Fully cooked, crispy, still juicy. My wife says this is the way they should be made from now on.

    Now I will add that when I took them at the end of the cooking my new instant read thermometer said the inside meat was hitting 190 degrees, but that could be the relative size of the thighs (although these were not particularly small and they were skin-on with bones). In any case, I let them rest for 5 minutes and they weren’t dried out at all.

    Recommended! Along with the chicken wings!5 stars

    1. I always cook thighs until at least 180, then rest 5 to 10 min until they reach 185-190. They never dry out and soo good. I think the dark meat can handle the extra cook without drying out and there is no red/tough meat around the joints!

    2. To clarify for boneless thighs, does the recipe say to cook the chicken for a TOTAL of 6 to 8 minutes and flip half way (3 or 4 minute mark), or flip at the 6 or 8 minute mark (12-16 minutes cooking at 380° total)?

      1. Hi B! It says “Cook for 6 to 8 minutes, flipping halfway through, until the chicken reaches 155°F on an instant read thermometer.” That means you are flipping halfway through that 6-8 minute time frame. Hope this helps!

  2. Made it tonight with the boneless thighs I had. So easy and delicious. Thanks so much for considering juiciness as an essential – the resting really works. Next time I will decrease the salt as the garlic powder I used had salt in it already. Served it with a quinoa tabouli-type salad with some yoghurt and tahini dressing. This chicken recipe is going onto high rotation in my house!5 stars

    1. This recipe is phenomenal! First time making bone-in chicken thighs in the air fryer and I’ve told my family and friends that they turned out better than any other chicken I’ve had…at home or in a restaurant! I also really appreciate that you provide storage and reheating instructions, as well as providing alternative cooking methods for boneless chicken. I’ll be making these frequently. TY!!!5 stars

  3. I followed this recipe step by step. Put the chicken in my air fryer and went to my bedroom. I was gone all of 4 minutes. Came out to a smoke-filled living room, kitchen and hallway. Damn near burned my apartment down!! Never again. (Yes, I did trim the fat off the chicken first)1 star

    1. Hi Carol, I’m sorry this happened to you but I don’t believe this has anything to do with the recipe. It sounds like maybe it was an air fryer issue. We make this all of the time and have never once had it smoking and there is not enough oil or fat in this to cause such a reaction in 4 minutes.

        1. Agree with you It’s either excessive oil or an air fryer malfunction. I’ve never had a smoke issue with our air fryers and we have three and I’ve used this basic recipe many times

  4. These thighs were very good and I will make them again. Since I only made 3 thighs (there’s just 2 of us) I reduced the amount of seasoning to 3/4 except the salt and garlic powder. I reduced the salt in half and I totally overlooked the garlic powder! Next time I am going to reduce the salt to 1/2 teaspoon because I felt they were still too salty. I also only used 1 tablespoon of oil and it was plenty. My husband can probably eat chicken everyday for the rest of his life and never get tired of it!5 stars

  5. Not a big chicken fan, but this recipe will change that!!!!
    Followed it pretty much to the tee (only had 3 thighs, so lowered the seasoning measurements) and this is the only way I will ever make chicken thighs again.5 stars

  6. I made it but had boneless thighs. I just got my air fryer and am struggling. I cook them as directed they were crispy and brown on the outside but tough. Any tips would be appreciated. I am struggling and want to get it figured out

    1. Hi Susan! Were you able to follow the instructions in the notes for the boneless thighs? Also what was your internal temperature when they were done?

  7. I was never a chicken thigh fan until this recipe. I frequently will season four thighs but only two will fit in my air fryer….keep the other two wrapped for another meal in a day or so. This is scrumptious and the skin (which I never eat until this recipe) is crispy; I tell everyone about this! I think the smoked paprika is the key.5 stars

  8. They came out Great! .My husband doesn’t care for thighs but he enjoyed these. I will always use Ez Recipe.5 stars

  9. I used a Cosori basket type AF and followed directions. However when it was time to flip @ 8′ my thighs were almost done. So I flipped, lowered the heat to 380F and cooked for 5 min more. Meat was done, however skin was not at all crispy. That being said the flavor was good; chicken juicy. I will try again with skin removed or on boneless/skinless thighs. I am going to try the spice recipe on wings… I think it will be good ~ the flavor is delish :-)
    PS: i wonder if using the “oven” type AF would make for a crisper skin?4 stars

  10. Thanks for the heads up. I used Penzeys ‘Forward!’ but the method was perfect. Crispy skin and juicy meat. Just delicious.5 stars

  11. Received an air fryer for Christmas and was looking for recipes. I was nervous to try this because chicken thighs have never been a favorite of mine and it seemed like an awful lot of paprika. They were absolutely amazing!! We have a 9 yr old and a10 yr old in the household and they loved them too! Will definitely be making them again!5 stars

  12. I have tried this recipe twice! There is too much salt!! I even used 1 1/2 tsp salt but still TOO much! Otherwise very good3 stars

  13. Terrible way too much paprika the coating was heavy and black. The chicken though was juicy and tender would not recommend this recipe at all.

    1. I’m sorry to hear that it wasn’t to your taste Debra. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  14. Made this for dinner last night. Perfect!! The spice blend was perfect and they were so full of flavor. Thanks for sharing!!5 stars

  15. Delicious!!! I am going to use this recipe for the four large quartered chicken legs I have. I hope the legs turn out as delicious as the thighs. I am also keeping the seasoning mixture in a jar to have on hand at all times. Great recipe!!! Thank you.5 stars

    1. Hi Ed209! So glad you enjoyed the recipe! Thank you for this kind review! Hope the quartered chicken legs turned out for you!

  16. I was given an air fryer for Christmas and am still in the learning stage. I love to cook, but it is just two of us at home now and I find this device is perfect for small meals. LOVE this recipe. I have a source for really good free range chicken and buy small package of 4 thighs at a time. I used this recipe but I will admit I did add a small dash of chipotle chili powder. It amped up the smoky flavor and gave a hint of heat. My husband loved it, I loved it. I promise this will be in our regular rotation! I usually pan roast thighs in my cast iron and could not imagine anything being better—this was!! Thanks.5 stars

  17. We made these last night and found them very tasty, however I did not have smoked paprika. They might have been been to spicy if I had had some. Otherwise they were juicy and crispy. I believe coating them with the olive oil was the secret to the crispness.5 stars

  18. OMG! This chicken was THE best! Fried chicken is my favorite food of all time. I don’t like excessive breading or crunchiness that hurts the roof of your mouth. I have always made fried chicken fried in oil. This chicken was as good or better than my traditional fried chicken.
    The only thing I added was 2 TBSP of flour into the spice mixture. The skin was perfectly crisp and the meat was moist and juicy. I have denied myself home cooked fried chicken because of the frying in oil. Not anymore. This will be my “go to” fried chicken from now on!!5 stars

  19. I made these last night and paired them with Instant Pot mushroom risotto and steamed broccoli. They were so juicy and delicious! I will reheat two thighs in the air fryer tonight and pair them with the Butternut squash Mac and cheese. I’m loving this week’s meal plan!5 stars

  20. I don’t know what I did wrong but it’s been 30 minutes and they are just hitting 150 and the skin is lightly crisp. It’s a new air fryer, I wonder if that’s the problem?

    I’m sure it will taste good if it ever gets done.

    1. I’m sorry to hear you are having trouble with the recipe Cyndi. It’s hard for me to know what went wrong without being in the kitchen with you. The size of your chicken could cause it to take longer to cook. It could be that your air fryer requires you to cook recipes longer but not sure.

  21. I have a front door air fryer and it smoked bad and filled my kitchen full. Also I had no smoked paprika so I used liquid smoke. Make sure you put water in the bottom tray of your air fryer to eliminate smoke.

    1. Oh no Lisa! This recipe doesn’t call for liquid smoke and I would never of recommend that as a substitute for smoked paprika. Smoked paprika is a powder and can’t be substituted with a liquid!!

    1. Hi Adina! I’ve only tested this recipe in my air fryer so I don’t have specific instructions on how to do it in the oven in a large batch. You should be able to use the same instructions as far as temp and time. If you decide to experiment, let me know how it goes!

  22. We’re an Indian and Arab combo in my family and used to eating spicy food, so I was worried this spice rub would be a bit bland but no! It’s so simple but results in a super delicious tender chicken meal. I do add 1/2 tsp cayenne pepper and reduce the smoked paprika by a 1/2 tsp. Also I use 1 tbsp of olive oil and 1 of vegetable oil.5 stars

  23. I did the boneless thighs which came out great. My only complaint is it was too salty. Next time I will cut the salt in half or less than.4 stars

  24. Absolutely fantastic!! Cooked them tonight according to the recipe, with the exception of 1/2 the kosher salt, my taste is very sensitive to salt, these were perfect! My husband praised them and my mother in law who never, I mean NEVER eats the skin, ate it up! Skin was perfectly crispy and seasoned just right! Great recipe, thanks for sharing!5 stars

  25. Thank you for this recipe — the rub is so easy and delicious! It will be my go-to from now on. I like the addition of lemon, and used a tsp of True Lemon instead of zest. I’m going to try the rub on salmon and pork chops.

    I saw comments about the thighs reaching 180° or higher. I use a method from America’s Test Kitchen that seems counter-intuitive but really works. Cook the thighs at 350° until they reach an internal temp of 190-195°. The connective tissue melts into gelatin and makes the thighs super juicy and tender. (The 350° temp gives the tissue more time to break down.) I cooked 2 thighs for 22 min in a preheated air fryer. Perfectly juicy and crispy! Next time, though, I’ll use your cooking temp and time and compare the 2 methods.5 stars

  26. I was looking for yet another recipe for chicken thighs; this one was simple and I had all the ingredients on hand. Marinated for 30-45 minutes. Cooked 4 in the air fryer and rest on the grill because I was in a hurry. My family said these were the best chicken thighs I’d ever made! Thank you for another yummy recipe.5 stars

  27. Delicious – love grilled thighs but during the summer its much too hot to be outside…. Found this delicious and simple air frier recipe and it was spot on! Thanks for sharing!5 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Michele. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too! Please make sure kosher salt is being used. Any other salt will result in the dish tasting saltier than intended. If kosher salt was used, you can definitely adjust it according to your taste.

    1. Hi Taylor! This will depend on the size of air fryer you are using. Your manual should say if it needs to be preheated and for how long. Enjoy!

  28. I absolutely love these Chicken Thighs, I am making them again right now, so quick and easy and so delicious5 stars

  29. Delicious! My husband is quite picky about his fried chicken and how it’s prepared. He specifically said how good this recipe was and how much he enjoyed the chicken. It was crispy and still maintained its juiciness. The coating was just right. I used bread crumbs and the seasonings. Very yummy! Thank you!5 stars

  30. Just made this a couple of days ago. I gave it a touch of black pepper and added an extra half more amount of the spices. Since I had 6 thighs. This was very good and I will definitely be making it again. Thank you for sharing.5 stars

  31. I made this and it was a hit with my family. Made a few adjustment in the recipe, I reduced the salt and paprika. The chicken was juicy and perfectly cooked. I was very impressed with this recipe and would definitely make it again! It was simple and delicious.5 stars

  32. Hey! I love this recipe. I made it at home but I used chicken drumstick. I cook it for about 20mins. The chicken was so juicy.5 stars

    1. Hi Jessie! So glad you enjoyed the recipe! Thank you for this kind review and feedback on using drumsticks!

  33. Wonderful recipe! I tried it at home but I reduced the paprika a bit. The chicken was so juicy and moist. My son loves it so much.5 stars

  34. I couldn’t believe how juicy and tender these chicken thighs were in the air fryer. I’m not a fan of paprika so I lessen the amount in my version. Love it!5 stars

  35. This recipe is phenomenal! First time making bone-in chicken thighs in the air fryer and I’ve told my family and friends that they turned out better than any other chicken I’ve had…at home or in a restaurant! I also really appreciate that you provide storage and reheating instructions, as well as providing alternative cooking methods for boneless chicken. I’ll be making these frequently. TY!!!5 stars

  36. The air fryer’s even cooking made every piece of chicken in this recipe turn out consistently fantastic. I love the simple seasonings plus the fact that it’s also quick to prepare.5 stars

  37. I was a little nervous the first time I cooked chicken in my air fryer, but it turned out delicious. The spices worked perfectly together, and I’m definitely keeping this recipe. It’s the best chicken I’ve ever made!5 stars

  38. Oh my gosh these were delicious!!! Mine took a few more minutes, but they were juicy with crispy skin. And the spice blend is terrific! Thank you for such a great recipe.5 stars

  39. The first thing I made in my new airfryer was this chicken thighs. As I live alone, I only cooked two, and they were delicious and so easy to make.5 stars

  40. Is the cook time for boneless thighs really only 6-8 minutes? I followed your recipe but for boneless and the chicken came out uncooked.

    1. I’m sorry to hear that Bailey, that is the correct temperature. What was the internal temperature at the 8 minute mark? And again after it rested? If it is not at 155F you would need to cook for a few extra minutes. Hope this helps!

  41. We had this tonight and it was tremendous! It was so easy to make and it was delicious. So little work to get such a great meal.5 stars

  42. Fantastic flavor! But my 4 pcs of bone-in chicken thighs took at least 26 minutes in the air fryer at 400 degrees to be fully cooked. Will definitely do it again!5 stars

  43. Absolutely loved this recipe! I tried it with boneless thighs too, and the juiciness from the air fryer was incredible. Thanks for the tip!5 stars

  44. I am using an air fryer for the first time and I like my chicken to be very well done (I’m a picky eater when it comes to meats they have to be very done) what do you recommend for this as far as time and temp goes? Thank you for your time

    rolling711@gmail.com
    Michelle G

    1. Hi Michelle, times and temperature are all in the recipe card. You’ll have to play around with it to figure out if you need to add more times to fit your needs. Enjoy!

  45. I had boneless thighs ready to cook but no idea what to do. This recipe was perfect. It ended up great and a quick recipe.5 stars

  46. The chicken turned out very good! Very flavorful! Simple & the spices had the house smelling good. Perfect match with rice and some side veggies.5 stars

  47. Excellent! My first try with an air fryer, and it was a total success. Served it with asparagus and quinoa for a complete meal.5 stars

  48. This was the easiest way for me to do a batch of chicken thighs! They turned out really well! I’m going to use them to top off a rice dish so the spices will be a perfect complement!5 stars

  49. Awesome taste! Perfectly crispy on the outside & tender & juicy on the inside. This is now my go-to recipe for chicken thighs. So easy & quick! My family loves it.5 stars

  50. We had this tonight and it was tremendous! It was quick and easy to prepare. The chicken came out crispy and moist. Mine cooked for about 25 mins. So little work to get such a great meal.5 stars

    1. I’m sorry to hear that James. Just confirming that kosher salt was used? Any other kind of salt could leave it tasting saltier than intended.

  51. This has got to be the best chicken I have ever made. My family and extended family could not stop talking about it. Wow. Just wow!! Making it again tonight!5 stars

  52. I air fry chicken thighs to 185 degrees, internal temp. The extra internal temp makes them very Chrispy on the outside and very tender, moisture and juicy on the inside. Give it a try.. love he seasoning.

  53. I used bone-in chicken breasts and cooked them 26 min at 400 degrees in the air fryer. I also added a bit of lemon juice and zest. They turned out great – crispy and juicy.5 stars

  54. I just made this recipe with chicken thighs. It tastes amazing!
    I would next time reduce the salt.
    I will definitely be making again.
    I’m also sharing with my daughter.4 stars

    1. Great to hear, Diane! Just a little tip, make sure to use kosher salt if you didn’t, any other salt will give it a saltier flavor than intended.