These air fryer chicken thighs are the kind of dinner you make once—and then crave weekly. With crispy skin, juicy meat, and a zesty lemon-thyme marinade, they pack flavor in every bite. The air fryer does all the hard work, delivering golden results in less time than the oven.

Lemon brightens everything up, while garlic and thyme add depth and aroma. Whether you serve these with roasted veggies, rice, or in a wrap, they’re incredibly versatile. Plus, bone-in, skin-on thighs are budget-friendly and full of flavor.

Quick to prep and fast to cook, this recipe is perfect for busy weeknights or lazy weekends. There’s no splatter, no fuss, and barely any cleanup. Just simple ingredients and seriously delicious results.

Servings: 4

Nutrition: 300–350 calories per serving

Ingredients

• Bone-in, skin-on chicken thighs
• Fresh lemon juice and zest
• Fresh or dried thyme
• Garlic
• Olive oil
• Salt and black pepper

Instructions

• Make the Marinade: Combine lemon juice, zest, thyme, garlic, olive oil, salt, and pepper in a bowl.
• Marinate the Chicken: Add chicken thighs and toss to coat. Let sit for at least 15 minutes.
• Air Fry: Place thighs skin-side down in the air fryer. Cook at 375°F for 12 minutes, then flip and cook another 8–10 minutes until golden and cooked through.

Substitutions & Variations

• Use Boneless Thighs: Reduce cook time slightly and check early for doneness.
• Try Other Herbs: Swap thyme with rosemary or oregano for a different flavor.
• Add Heat: Include a pinch of chili flakes or paprika for extra kick.

What Equipment You’ll Need

• Mixing bowl
• Air fryer
• Tongs
• Knife and cutting board
• Microplane or grater

Storage & Reheating Guidelines

• Storage: Store leftover chicken thighs in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the air fryer at 350°F for 4–5 minutes or microwave until warmed through.

Top Tips

• Marinate Ahead: Let the chicken marinate for a few hours for even more flavor.
• Don’t Skip the Zest: Lemon zest adds brightness that takes the flavor up a notch.
• Place Skin Side Down First: Starting skin-side down helps render the fat and get it crispy.
• Check Internal Temp: Use a thermometer to ensure chicken reaches 165°F at the thickest point.

Frequently Asked Questions

• Can I use boneless thighs?
  Yes, boneless thighs work well and cook even faster. Just reduce cooking time and monitor closely to avoid drying them out.
• Do I need to preheat the air fryer?
  It depends on your model, but preheating can help get crispier skin. If your air fryer runs hot, it may not be necessary—try both and see what works best.
• Can I double the recipe?
  You can, but cook in batches so the air fryer isn’t overcrowded. Overlapping the chicken will cause steaming instead of crisping.
• Can I use chicken breast instead?
  Yes, but breast meat is leaner and dries out faster. Use bone-in breasts if possible and reduce cook time slightly to keep them juicy.

Related Recipes

• Salmon with Soy and Honey Glaze: Moist, flaky salmon with a quick glaze that caramelizes in the air fryer.
• Air Fryer Veggie Fritters: A great vegetarian side that’s crispy without being greasy.

Food Safety Guidelines

• Marinate in the Fridge: Always keep chicken chilled while marinating.
• Cook Thoroughly: Chicken must reach an internal temp of 165°F.
• Clean Surfaces: Sanitize cutting boards and utensils after handling raw chicken.
• Refrigerate Promptly: Store any leftovers within 2 hours to prevent bacteria growth.