The Best Air Fryer Chicken Thighs

Ingredients

• 4 pieces Chicken Thighs (bone-in, skin-on)
• 1 tablespoon Olive Oil (extra virgin)
• 1 teaspoon Red Chili Flakes (adjust to heat preference)
• 1 teaspoon Curry Powder (mild)
• 0.5 teaspoon Ground Cumin
• 0.5 teaspoon Dried Thyme
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 2 teaspoons Paprika
• 0.5 teaspoon Bouillon Powder (any chicken bouillon)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. Dry the Chicken

   Pat each chicken thigh dry with paper towels to remove excess moisture.

   Time: PT2M

2. Mix the Spice Blend

   In a mixing bowl combine red chili flakes, curry powder, ground cumin, dried thyme, onion powder, garlic powder, paprika, bouillon powder, salt, and black pepper.

   Time: PT3M

3. Season the Chicken

   Drizzle olive oil over the thighs, then rub the spice blend onto each piece using your hands until fully coated.

   Time: PT5M

4. Preheat the Air Fryer

   Set the air fryer to 200°C (390°F) and let it preheat for a few minutes.

   Time: PT3M

   Temperature: 200°C

5. Arrange in Basket

   Place the seasoned thighs in a single layer inside the air fryer basket, leaving space between pieces.

   Time: PT2M

6. First Side Cooking

   Cook for 10 minutes at 200°C.

   Time: PT10M

   Temperature: 200°C

7. Flip and Finish

   Flip each thigh and cook another 10 minutes at 200°C until the internal temperature reaches 75°C (165°F) and the skin is crisp.

   Time: PT10M

   Temperature: 200°C

8. Rest the Chicken

   Transfer the thighs to a plate and let rest for 3 minutes before serving.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

5g

Fat

15g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Thighs: Boneless chicken thighs
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Red Chili Flakes: Crushed red pepper, Hot sauce
• Instead of Curry Powder: Garam masala, Curry paste (use less)
• Instead of Ground Cumin: Cumin seeds (ground)
• Instead of Dried Thyme: Italian seasoning
• Instead of Onion Powder: Fresh minced onion (use more)
• Instead of Garlic Powder: Fresh minced garlic (2 cloves)
• Instead of Paprika: Smoked paprika, Chili powder
• Instead of Bouillon Powder: Crushed stock cube
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Air Fryer
• Mixing Bowl
• Tongs
• Meat Thermometer (optional)

Critical Steps — Do Not Skip

• Pat the chicken dry to ensure crisp skin.
• Evenly coat the thighs with oil and spice blend.
• Do not overcrowd the air fryer basket.
• Flip the chicken halfway through cooking.
• Check internal temperature reaches 75°C (165°F).

Chef Tips from the Video

• A light drizzle of oil is enough; too much oil can make the coating soggy.
• Resting the chicken after cooking helps retain moisture.

Troubleshooting

Storage

Refrigerator: Store cooked thighs in an airtight container for up to 3 days.

Freezer: Can freeze cooked thighs for up to 2 months; reheat in the air fryer to retain crispness.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the thighs and refrigerate up to 12 hours before cooking for deeper flavor.
• Cooked thighs can be reheated in the air fryer for 3‑4 minutes to restore crispness.

Frequently Asked Questions