Eightyrecipes
Air Fryer Chicken Thighs
Bone-in, skin-on chicken thighs in a dried herb marinade, air fried until the skin crackles and the meat stays juicy.
Ingredients
- 1 kg chicken thighs bone-in and skin-on
- 1.5 teaspoons salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 2 tablespoons olive oil
Instructions
- In a small bowl, mix the salt, dried parsley, dried oregano, black pepper, onion powder, garlic powder and olive oil to create a marinade.
- Place the chicken thighs in a large bowl or resealable bag and coat them evenly. Marinate in the refrigerator for at least 1 hour, or overnight.
- Preheat the air fryer to 380°F (190°C) for about 3 to 5 minutes.
- Remove the thighs from the marinade and shake off any excess.
- Place them in the basket skin side down, in a single layer. Cook in batches if needed.
- Cook at 380°F (190°C) for 12 minutes.
- Flip the thighs over with tongs and cook for a further 10 minutes, until the skin is crisp and golden and the internal temperature reaches 165°F (74°C).
- Remove and let rest for a few minutes before serving.
- Garnish with fresh herbs if desired and serve hot.
Notes
Nutrition values are an estimate. Marinate for at least an hour so the salt dries the skin. Shake off excess marinade before cooking, and start skin side down so the fat renders before the skin faces the element.
Nutrition
Nutrition is an estimate, calculated automatically.
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