Air-Fryer Chicken Thighs

By Eleanore Park

Published Dec. 21, 2022

Air-Fryer Chicken Thighs
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
4(1,378)
Comments
Read comments

Simple and satisfying, chicken thighs brown beautifully in the air fryer, maintaining moisture thanks to their fat content. A quick, vinegar-spiked sour cream marinade adds oomph and helps tenderize the chicken. Despite being tossed and coated in a quick wet marinade (or overnight, if time permits), the skin still comes out deeply golden-brown and shatteringly crisp without leaving the meat lackluster. Because thighs vary in size, and air fryers range in size and power, make sure to take the internal temperature before removing your chicken from the air fryer, or pierce the chicken to check that the juices run clear rather than pink to ensure doneness.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:3 servings
  • 3bone-in, skin-on chicken thighs (about 6 ounces each) or boneless, skinless chicken thighs
  • Salt
  • 2tablespoons sour cream
  • 2tablespoons Dijon mustard
  • 2tablespoons rice vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

81 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 10 grams protein; 177 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat air fryer to 375 degrees, if preheating is recommended for your air fryer.

  2. Step 2

    Pat chicken thighs dry with paper towels. Season the chicken thighs with salt on both sides. In a medium bowl, combine the sour cream, mustard and rice vinegar. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)

  3. Step 3

    Use tongs, transfer chicken to the air-fryer basket in an even layer. If using bone-in, skin-on thighs, place them skin side down. Cook chicken until browned all over and skin is crisp, flipping halfway through, about 15 minutes. If cooking boneless, skinless chicken thighs, set them in the air fryer smooth side down and cook them until browned in spots and their juices run clear, flipping halfway through, about 15 minutes. When chicken thighs are fully cooked, an instant-read thermometer inserted into a thick part of the thigh should read 165 degrees and the juices should run clear when pierced. If your chicken isn’t fully cooked, continue to cook in 3-minute increments until chicken reaches the desired temperature. Allow chicken thighs to rest slightly and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,378 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

jr

Very confusing recipe Header says cook for 20 total and body days cook for 15, flipping half way through at 15 minutes. So is it 20 or 39 minutes total cooking time?

Running Bunny

I air fry bone-in skin-on thighs frequently, usually with nothing but olive oil rubbed on and seasoning, and they are crispy and delicious. For my fryer (a small and inexpensive Proctor Silex), I do 11 minutes skin side down at 400°, then flip and do another 11 minutes. I don’t think 15 minutes at 375° would get me to 165°. I am always interested in new things to cook in this handy little appliance and am looking forward to trying this marinade.

Jgrh

I made these tonight. I did 10 minutes and then turned them over for 9 minutes. I stuck them in the oven at 175 to stay warm while I cooked potatoes in the air fryer. Absolutely delicious.

SylK in To

The chicken was delicious and cooked to perfection but not at all crispy. This was the first time that I have used the air fryer option on my new oven. I guess you shouldn't use parchment? I did some research and read that chicken should be bone dry before sending it into the fryer but isn't the reason for marinating so that the meat will be moist? Help!!

Intheabstract

Two stars here. Sure the skin was crunchy but IMO the flavor definitely did not match the hype in the comments.

steve ro

I agree that cooking times are confusing. They are also totally wrong for my air fryer. After 30 minutes, still quite raw. giving is another 17 at a higher temperature finally did it. I am sure the size of the thighs is a factor.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.