Air Fryer Chicken Thighs
These air fryer chicken thighs have saved dinner in my house more times than I can count. When you’re feeding seven people — especially with kids home all day for homeschooling — having a fast, reliable protein recipe matters so much. The air fryer gives the chicken perfectly crispy edges while keeping the inside juicy, and the whole thing feels way more impressive than the amount of effort it actually takes. That’s always a win in my kitchen.
I make these constantly because they work for so many different meals throughout the week. We’ll eat them fresh for dinner one night, then slice leftovers for wraps, bowls, salads, or quick lunches the next day. I’m a huge believer in keeping cooked proteins ready to go in the fridge, and chicken thighs are one of my favorite options because they reheat beautifully without drying out. Recipes like this are what make an ingredient household function smoothly instead of feeling chaotic at mealtimes.
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Air Fryer Chicken Thighs
Ingredients
- 7 Bone-in Skin-on Chicken Thighs
- Olive Oil
- Salt
- Pepper
- Garlic Powder
- Smoked Paprika
- Garlic Powder
- Cumin
- 1 Sliced Purple Onion
- 2 Sliced Peppers I used red and green
Instructions
- Place the onions, peppers, and chicken thighs in the basket of the T-fal Infrared Surface XXL Air Fryer.
- Season with olive oil, salt, pepper, and 1 tablespoon each: garlic powder, smoked paprika, and cumin. Mix well.
- Arrange the chicken thighs on top of the vegetables.
- Use the ‘Air Fry’ setting at 375ºF for about 40-45 minutes. The time will vary based on the size of the chicken thighs. Check for an internal temperature of 165ºF.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below.