- Marinating Chicken in Advance: Add the thighs to a zip-top bag along with the seasoning. Give it a good shake to coat, then press out the excess air and place the sealed bag into the fridge overnight. When you’re ready to cook it, cook in the air fryer as directed.
- To Refrigerate: Store your cooked chicken thighs airtight and refrigerate them for up to 3-4 days. We like to remove the bones and add cold leftover chicken to rice bowls, salads, or sandwiches.
- Reheating: Reheat chicken thighs either in the air fryer or covered in the oven at 350ºF until warmed throughout.
- To Freeze: Store the cooked chicken thighs in an airtight, freezer-safe container or zip-top bag and freeze them for up to 2-4 months. Thaw the chicken completely in the fridge before reheating and serving.
We love using our air fryer all year round as a quick and convenient alternative to baked recipes. These air-fried chicken thighs come out so incredibly tender and full of flavor, you’ll want to make them every week!
- In a small bowl, add the olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper. Stir together to make a paste.
- Pat chicken dry with paper towels and set it in the basket of your air fryer or on a plate. Brush half of the seasoning mix onto the chicken then flip and brush the second side evenly. Alternatively, you can shake the chicken in a zip-top bag with the seasoning (which is great if marinating ahead). Set the chicken in the air fryer basket in a single layer, skin-side-down.
- Air fry at 375ºF for 18-22 minutes (flipping halfway). Cook until the internal temperature of the chicken reaches 165ºF at the thickest point on an instant-read thermometer. Cook times may vary depending on your air fryer and the size of your chicken thighs (see note).
- Once cooked through, transfer to a plate and rest for 5 minutes then garnish with chopped parsley if desired and serve.
Toaster-oven-style air fryers will cook the thighs in about 18-20 minutes. Basket-style air fryers take 20-22 minutes.
