Chicken Thigh Air Fryer Recipe
This Air Fryer Chicken Thighs recipe delivers incredibly juicy meat with irresistibly crispy, golden skin, all bursting with bold, savory flavor. It’s been tested and perfected to ensure foolproof results, from the spice rub to the secret for crispy skin (hint: it’s baking powder + oil spritz!), with an optional sweet and spicy honey sriracha glaze to take things over the top. You’ll find step-by-step photos, expert tips, variations, and all the tricks you need to make this recipe a crispy, crave-worthy success.
Servings 4 servings
Ingredients
CHICKEN & SPICE RUB
- 1 1/2 teaspoons baking powder
- 1 tsp EACH paprika, garlic powder, salt
- 1/2 tsp EACH onion powder, ground coriander, ground ginger, pepper
- 4 bone-in skin-on chicken thighs (See notes to use boneless thighs)
- Olive oil for spritzing/drizzling
HONEY SRIRACHA GLAZE (OPTIONAL)
- 1/4 cup honey
- 2 ½ tablespoons lime juice
- 1 tablespoon low-sodium soy sauce
- 1 ½ teaspoons Dijon mustard
- 1 tablespoon sriracha, more or less to taste
FOR SERVING
- Lime wedges
- Fresh cilantro and/or green onions
Instructions
- Prepare Chicken: Remove the chicken thighs from their packaging and pat them dry with paper towels (the drier the skin, the crispier it will get!). Let them rest, skin-side-up, for 20 minutes. Meanwhile, preheat the air fryer to 400°F using the Air Fry Setting and spray with non-stick cooking spray. Next:
- Make Honey Sriracha Glaze: Whisk the ingredients in a bowl. Set aside.
- Make the Spice Rub: Whisk the spices together in a small bowl. Set aside.
- Add Rub: After 20 minutes, drizzle the chicken thighs lightly with olive oil, then rub the oil all over each thigh (top and bottom). Sprinkle half of the rub over the chicken and pat it in (don’t rub or it will clump). Flip, and repeat with the other side.
- Air Fry: Add the chicken thighs in a single layer, skin-side down. If you can’t fit them without touching, then cook in batches. Air fry for 8 minutes, flip, and spritz with olive oil (this is my FAVORITE sprayer). Cook an additional 8-15 minutes (depending on size and air fryer model-see Notes) or until an instant-read thermometer inserted at the thickest part of a thigh (but not touching bone) registers 170 degrees F (I suggest this digital meat thermometer that cooks with the chicken).
- Serve: Let individuals add the glaze to their chicken when ready to enjoy so the skin stays crispy. Garnish with cilantro and/or green onions if desired.
Video
Notes
- Know your air fryer: Different models and sizes cook differently—compact, high-powered, or oven-style air fryers often cook faster and crispier, while larger, less powerful, or basket-style ones may take a bit longer. It’s important to adjust cooking times based on your specific machine and keep an eye on your food the first few times..
- Use a meat thermometer. Always use a meat thermometer to check for doneness so you don’t undercook or overcook your chicken. A meat thermometer means perfectly cooked, tender, juicy chicken ever time! This one is my fav that cooks with the chicken so you know the exact temperature at all times!
- For Boneless chicken thighs: Use 5-6 thighs instead of 4. Skip the baking powder in the rub. Air fry the chicken, smooth side down, at 380°F, for 7 to 10 minutes, flipping halfway through.