20 Crispy Chicken Thigh Recipes Air Fryer Delights

Craving crispy, juicy chicken thighs without the fuss? Look no further! These 20 air fryer chicken thigh recipes deliver golden perfection every time—whether you’re whipping up a quick weeknight dinner, a cozy comfort meal, or a crowd-pleasing weekend feast. From zesty marinades to smoky rubs, we’ve got flavor-packed ideas to keep your taste buds happy. Ready to upgrade your air fryer game? Let’s dig in!

Garlic Parmesan Air Fryer Chicken Thighs

These Garlic Parmesan Air Fryer Chicken Thighs are crispy on the outside, juicy on the inside, and packed with savory flavor—perfect for a quick weeknight dinner!

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

1. Pat the chicken thighs dry with paper towels. In a small bowl, mix together the olive oil, minced garlic, Italian seasoning, salt, black pepper, and paprika.
2. Rub the seasoning mixture evenly over the chicken thighs, making sure to coat both sides. Let them sit for 10 minutes to marinate.
3. Preheat the air fryer to 380°F. Place the chicken thighs in the basket, skin-side down, and cook for 12 minutes.
4. Flip the chicken thighs, sprinkle the grated Parmesan cheese evenly over the top, and cook for another 10–12 minutes, or until the skin is crispy and the internal temperature reaches 165°F.

The Parmesan forms a golden, cheesy crust that pairs perfectly with the garlicky, herb-infused chicken—no breading required! Serve with a squeeze of lemon for a bright finish.

Tip: For extra crispiness, spritz the chicken lightly with cooking spray before air frying.

Lemon Herb Air Fryer Chicken Thighs

These juicy, crispy chicken thighs are bursting with bright lemon and fresh herbs—perfect for a quick weeknight dinner with minimal cleanup!

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 tbsp olive oil
• 1 tbsp lemon zest (from 1 large lemon)
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tsp thyme, 1 tsp rosemary, 1 tsp salt, and ½ tsp black pepper.
2. Add chicken thighs to the bowl and toss to coat evenly. Let marinate for 15 minutes at room temperature.
3. Preheat air fryer to 375°F. Arrange chicken thighs skin-side down in a single layer in the basket (work in batches if needed).
4. Cook for 12 minutes, then flip and cook another 10–12 minutes until skin is crispy and internal temperature reaches 165°F.

The lemon-herb marinade caramelizes in the air fryer, creating a tangy, golden crust while keeping the meat unbelievably tender. Serve with roasted veggies or a simple salad for a fuss-free meal.

Tip: For extra crispiness, pat the chicken skin dry before marinating and avoid overcrowding the air fryer basket.

Spicy Cajun Air Fryer Chicken Thighs

These juicy chicken thighs pack a punch with bold Cajun spices and come out perfectly crispy—no flipping required!

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Pat chicken thighs dry with paper towels. In a bowl, whisk together 2 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Coat chicken thighs evenly with the spice mixture, rubbing under the skin if possible.
3. Preheat air fryer to 380°F. Arrange thighs skin-side up in a single layer (work in batches if needed). Air fry for 18–20 minutes until skin is crispy and internal temperature reaches 165°F.

The magic here? The air fryer renders the skin irresistibly crackly while keeping the meat tender—no greasy splatter or babysitting!

Tip: For extra heat, add a pinch of cayenne to the spice mix. Serve with cooling ranch or pickled veggies to balance the spice.

Honey Mustard Air Fryer Chicken Thighs

These juicy chicken thighs get a sticky-sweet glaze and crispy skin with minimal effort—thanks to your air fryer’s magic!

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together 2 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Pat chicken thighs dry with paper towels, then coat evenly with the honey mustard mixture.
3. Preheat air fryer to 375°F. Arrange thighs skin-side down in the basket (no overcrowding—work in batches if needed).
4. Cook for 12 minutes, flip, then cook another 8–10 minutes until skin is crisp and internal temperature reaches 165°F.

The glaze caramelizes into a glossy, finger-licking coating while keeping the meat tender—no dry chicken here!

Tip: For extra crispiness, spritz the skin lightly with oil before cooking.

BBQ Glazed Air Fryer Chicken Thighs

These sticky-sweet chicken thighs come together with minimal effort but deliver maximum flavor—perfect for busy weeknights when you crave something indulgent.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs total)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce (plus extra for serving)

Instructions

1. Pat chicken thighs dry with paper towels. Drizzle with 1 tbsp olive oil and rub to coat evenly.
2. In a small bowl, mix 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Sprinkle seasoning blend over both sides of the chicken.
3. Preheat air fryer to 375°F. Arrange thighs skin-side down in a single layer (work in batches if needed). Air fry for 12 minutes, then flip and cook another 8 minutes.
4. Brush tops with 1/2 cup BBQ sauce. Air fry 3–5 more minutes until glaze is caramelized and internal temperature reaches 165°F.
5. Let rest 5 minutes before serving with extra BBQ sauce on the side.

The magic here? The air fryer renders the skin unbelievably crispy while keeping the meat juicy—no grill required.

Tip: For extra smokiness, add a pinch of cayenne to the seasoning mix or use a hickory-flavored BBQ sauce.

Teriyaki Air Fryer Chicken Thighs

These sticky-sweet teriyaki chicken thighs are a weeknight hero—crispy-edged, juicy, and ready in under 30 minutes thanks to your air fryer.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/3 cup soy sauce (low-sodium works too)
• 3 tbsp honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp sesame seeds (for garnish)
• 1 tbsp sliced green onions (for garnish)

Instructions:

1. In a small saucepan, whisk together 1/3 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp grated ginger. Simmer over medium heat for 3 minutes.
2. In a separate bowl, mix 1 tbsp cornstarch and 1 tbsp water into a slurry, then stir into the saucepan. Cook 1–2 minutes until thickened. Remove from heat.
3. Pat chicken thighs dry, then toss with half the teriyaki sauce. Air fry at 380°F for 12 minutes, flipping halfway.
4. Brush with remaining sauce and air fry 2 more minutes until caramelized. Garnish with 1 tbsp sesame seeds and 1 tbsp green onions.

The magic here? The air fryer gives the thighs a slight char while keeping them tender inside—no grill required!

Tip: For extra crispiness, space the thighs evenly in the air fryer basket (no overlapping!).

Rosemary Garlic Air Fryer Chicken Thighs

These juicy, herb-packed chicken thighs are a weeknight hero—crispy skin, tender meat, and ready in under 30 minutes!

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs total)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions:

1. Pat chicken thighs dry with paper towels. In a bowl, mix 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp smoked paprika.
2. Rub the mixture evenly over the chicken, including under the skin.
3. Preheat air fryer to 375°F. Arrange thighs skin-side down in a single layer (work in batches if needed). Air fry for 12 minutes, then flip and cook 10–12 more minutes until skin is crispy and internal temp reaches 165°F.

The garlic and rosemary infuse every bite, while the air fryer delivers crackling skin without the splatter of pan-frying.

Tip: For extra crispy skin, pat thighs dry again right before cooking and avoid overcrowding the basket.

Buffalo Air Fryer Chicken Thighs

These crispy, saucy Buffalo chicken thighs pack all the game-day flavor you love with way less mess—thanks to your trusty air fryer!

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs total)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup Buffalo hot sauce (like Frank’s RedHot)
• 2 tbsp melted butter
• 1 tbsp honey

Instructions:

1. Pat chicken thighs dry with paper towels. In a bowl, toss them with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Arrange thighs skin-side down in the air fryer basket (work in batches if needed). Air fry at 380°F for 12 minutes, then flip and cook another 10–12 minutes until skin is crispy and internal temperature reaches 175°F.
3. Meanwhile, whisk together 1/2 cup Buffalo hot sauce, 2 tbsp melted butter, and 1 tbsp honey in a small bowl. Brush half the sauce over the cooked thighs and air fry 1 more minute to glaze.
4. Serve with remaining sauce for dipping.

The magic here? The air fryer renders the skin unbelievably crisp while keeping the meat juicy—no deep fryer required.

Tip: For extra tang, add a splash of apple cider vinegar to the Buffalo sauce.

Curry Spiced Air Fryer Chicken Thighs

These juicy, golden chicken thighs get a bold kick from warm curry spices—plus the crispy skin we all crave, thanks to the air fryer’s magic.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs total)
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Pat chicken thighs dry with paper towels. In a small bowl, mix 1 tbsp olive oil, 1 tbsp curry powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper to form a paste.
2. Rub the spice paste evenly over the chicken, including under the skin. Let sit for 10 minutes (or up to 1 hour in the fridge for deeper flavor).
3. Preheat air fryer to 380°F. Arrange thighs skin-side down in a single layer (work in batches if needed). Cook for 12 minutes, then flip and cook another 8–10 minutes until skin is crisp and internal temperature reaches 165°F.

The curry powder caramelizes slightly in the air fryer, creating a fragrant crust that locks in the juices—no marinade required!

Tip: For extra crispiness, spritz the skin lightly with oil before cooking.

Pesto Crusted Air Fryer Chicken Thighs

These juicy chicken thighs get a crispy, herby crust thanks to a quick air fryer spin—perfect for busy weeknights with big flavor.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
• 1/4 cup basil pesto (store-bought or homemade)
• 1/4 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Pat chicken thighs dry with paper towels. In a small bowl, mix pesto, panko, Parmesan, garlic powder, salt, and pepper.
2. Rub chicken thighs with olive oil, then press the pesto mixture evenly onto the skin side of each thigh.
3. Preheat air fryer to 375°F. Arrange thighs in a single layer (skin-side up) in the basket, leaving space between them.
4. Air fry for 18–20 minutes, until the crust is golden and crispy and chicken reaches 165°F internally. No flipping needed!

The pesto keeps the meat ultra-moist while the air fryer delivers crackling skin—no soggy bottoms here.

Tip: For extra crunch, spritz the crust lightly with oil before cooking.

Maple Dijon Air Fryer Chicken Thighs

These juicy chicken thighs get a sweet-savory kick from maple syrup and Dijon, with a crispy skin that the air fryer nails every time.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together 2 tbsp maple syrup, 1 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Pat chicken thighs dry with paper towels, then coat evenly with the marinade (including under the skin). Let sit for 15 minutes at room temperature.
3. Preheat air fryer to 375°F. Arrange thighs skin-side up in a single layer (work in batches if needed). Air fry for 18–20 minutes until skin is crispy and internal temperature reaches 165°F.
4. Let rest for 5 minutes before serving. The glaze caramelizes into sticky, crackly perfection while keeping the meat tender.

Tip: For extra crispiness, lightly spray the skin with oil before air frying.

Smoked Paprika Air Fryer Chicken Thighs

These juicy, smoky chicken thighs are a weeknight hero—minimal prep, maximum flavor, and that crispy skin we all crave.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp brown sugar

Instructions:

1. Pat chicken thighs dry with paper towels. In a bowl, mix 1 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp brown sugar to form a paste.
2. Rub the spice paste evenly over the chicken, including under the skin.
3. Preheat air fryer to 380°F. Arrange thighs skin-side down in the basket, leaving space between them. Cook for 12 minutes.
4. Flip thighs skin-side up and cook another 10–12 minutes until skin is crisp and internal temperature reaches 165°F.

The smoked paprika adds a deep, almost charred flavor without any fuss—just wait for that gorgeous mahogany color to develop!

Tip: For extra crispiness, let the seasoned thighs sit uncovered in the fridge for 30 minutes before cooking.

Sriracha Lime Air Fryer Chicken Thighs

These juicy, crispy chicken thighs pack a punch with spicy sriracha and zesty lime—perfect for a quick weeknight dinner with minimal cleanup!

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp sriracha
• 2 tbsp honey
• 1 tbsp lime juice (about ½ lime)
• 1 tbsp soy sauce
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a bowl, whisk together 2 tbsp sriracha, 2 tbsp honey, 1 tbsp lime juice, 1 tbsp soy sauce, 1 tsp garlic powder, ½ tsp salt, and ½ tsp black pepper.
2. Pat chicken thighs dry, then rub with 1 tbsp olive oil. Brush the sriracha-lime mixture evenly over both sides.
3. Preheat air fryer to 375°F. Arrange thighs skin-side down in the basket, leaving space between them. Cook for 12 minutes.
4. Flip thighs skin-side up and cook another 10–12 minutes until skin is crispy and internal temperature reaches 165°F.

The caramelized glaze and tangy-spicy kick make these thighs irresistible—plus, the air fryer gives them crackling skin without the grease splatter of stovetop frying.

Tip: For extra lime flavor, zest the lime before juicing and sprinkle it over the cooked thighs.

Herbed Lemon Pepper Air Fryer Chicken Thighs

These juicy chicken thighs get a bright, herby kick from lemon and pepper, with the air fryer locking in all that crispy-skinned goodness.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs total)
• 2 tbsp olive oil
• 1 tbsp lemon zest (from 1 large lemon)
• 2 tbsp freshly squeezed lemon juice
• 1 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary

Instructions:

1. Pat chicken thighs dry with paper towels. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp thyme, and 1 tsp rosemary.
2. Toss chicken thighs in the marinade until fully coated. Let sit at room temperature for 15 minutes (or refrigerate up to 2 hours for deeper flavor).
3. Preheat air fryer to 380°F. Arrange thighs skin-side down in a single layer (work in batches if needed). Air fry for 12 minutes, then flip and cook another 10–12 minutes until skin is crispy and internal temperature reaches 165°F.

The lemon’s acidity balances the richness of the thighs, while the air fryer gives you crackling skin without the splatter of pan-frying.

Tip: For extra-crispy skin, lightly pat thighs dry again before air frying and avoid overcrowding the basket.

Sweet Chili Air Fryer Chicken Thighs

These sticky-sweet, crispy-edged chicken thighs are a weeknight hero—ready in under 30 minutes with minimal cleanup!

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1/3 cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp chopped cilantro (for garnish)

Instructions

1. Pat chicken thighs dry with paper towels. In a bowl, whisk together 2 tbsp olive oil, 1/3 cup sweet chili sauce, 1 tbsp soy sauce, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
2. Toss chicken in the sauce until fully coated. Let marinate for 10 minutes (or up to 1 hour for deeper flavor).
3. Preheat air fryer to 400°F. Arrange chicken in a single layer (work in batches if needed). Air fry for 12 minutes, flip, then cook 5–7 more minutes until internal temperature reaches 165°F and edges are caramelized.
4. Garnish with 1 tbsp chopped cilantro before serving.

The magic here? The air fryer gives you crackly-glazed edges while keeping the meat juicy—no flipping through takeout menus required.

Tip: For extra crunch, lightly spray the chicken with oil before air frying.

Thyme and Sage Air Fryer Chicken Thighs

These crispy, herb-packed chicken thighs come together with minimal effort but deliver maximum flavor—perfect for busy weeknights.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp garlic powder

Instructions:

1. Pat chicken thighs dry with paper towels. Drizzle with 1 tbsp olive oil and rub evenly over skin.
2. In a small bowl, mix 1 tsp salt, 1/2 tsp black pepper, 1 tsp thyme, 1 tsp sage, and 1/2 tsp garlic powder. Sprinkle seasoning blend all over chicken, pressing gently to adhere.
3. Preheat air fryer to 375°F. Arrange thighs skin-side up in a single layer (work in batches if needed). Cook for 18–20 minutes, flipping halfway, until skin is golden and internal temperature reaches 165°F.

The magic here? The air fryer renders the skin unbelievably crisp while keeping the meat juicy—no flipping required for the first half, so the herbs form a perfect crust.

Tip: For extra-crispy skin, let thighs sit uncovered in the fridge for 30 minutes before cooking to dry the surface.

Garlic Butter Air Fryer Chicken Thighs

These juicy, crispy chicken thighs get a flavor boost from a rich garlic butter glaze—perfect for weeknights when you want maximum taste with minimal effort.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Pat chicken thighs dry with paper towels. In a small bowl, mix melted butter, minced garlic, smoked paprika, thyme, salt, and black pepper.
2. Brush the garlic butter mixture evenly over both sides of the chicken thighs.
3. Preheat air fryer to 375°F. Arrange thighs skin-side down in the basket, leaving space between them. Air fry for 12 minutes.
4. Flip thighs skin-side up and air fry another 10–12 minutes until skin is crispy and internal temperature reaches 165°F.
5. Sprinkle with fresh parsley before serving.

The magic here? The butter bastes the chicken while it crisps in the air fryer, giving you golden skin and tender meat in one go.

Tip: For extra crispy skin, pat thighs dry again right before air frying and avoid overcrowding the basket.

Orange Ginger Air Fryer Chicken Thighs

These juicy chicken thighs get a bright, zesty kick from fresh orange and ginger, with the air fryer locking in all the crispy-edged goodness.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs total)
• 1/4 cup fresh orange juice (from 1 medium orange)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp grated ginger, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken thighs and toss to coat. Marinate for at least 20 minutes (or up to 4 hours in the fridge).
2. Preheat air fryer to 375°F. Brush the basket with 1 tbsp olive oil to prevent sticking.
3. Arrange chicken thighs skin-side down in the air fryer (work in batches if needed). Cook for 12 minutes, then flip and cook another 10–12 minutes until skin is crispy and internal temperature reaches 165°F.

The tangy-sweet glaze caramelizes into a sticky, golden crust—perfect for pairing with steamed rice to soak up the extra sauce.

Tip: For extra citrus flavor, add thin orange slices to the air fryer during the last 5 minutes of cooking.

Coconut Curry Air Fryer Chicken Thighs

These juicy chicken thighs get a golden crisp in the air fryer while soaking up the rich, creamy flavors of coconut and curry—perfect for a quick weeknight dinner with a tropical twist.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/2 cup full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped cilantro (for garnish)

Instructions:

1. In a bowl, whisk together 1/2 cup coconut milk, 2 tbsp red curry paste, 1 tbsp honey, 1 tbsp lime juice, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Add chicken thighs to the marinade, turning to coat. Let sit for 15 minutes (or up to 1 hour for deeper flavor).
3. Preheat air fryer to 375°F. Arrange chicken thighs skin-side down in the basket, reserving excess marinade.
4. Air fry for 12 minutes, then flip and brush with remaining marinade. Cook another 10–12 minutes until skin is crispy and internal temperature reaches 165°F.
5. Garnish with 1 tbsp chopped cilantro before serving.

The magic here? The coconut milk caramelizes slightly in the air fryer, giving the chicken a sticky-sweet crust with a kick of heat from the curry paste.

Tip: For extra crispiness, pat the chicken skin dry before marinating.

Balsamic Glazed Air Fryer Chicken Thighs

These juicy chicken thighs get sticky-sweet with a balsamic glaze and crisp up beautifully in the air fryer—minimal effort, maximum flavor.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard

Instructions:

1. Pat chicken thighs dry with paper towels. In a small bowl, whisk together 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika. Rub mixture evenly over chicken.
2. Preheat air fryer to 380°F. Arrange thighs skin-side down in the basket (don’t overcrowd; cook in batches if needed). Air fry for 12 minutes.
3. Meanwhile, simmer 1/3 cup balsamic vinegar, 2 tbsp honey, and 1 tbsp Dijon mustard in a small saucepan over medium-low heat for 5 minutes, stirring often, until slightly thickened.
4. Flip chicken, brush with half the glaze, and air fry 8 more minutes. Brush with remaining glaze and cook 2–3 additional minutes until skin is crispy and internal temperature reaches 165°F.

The glaze caramelizes into a glossy, tangy-sweet crust while the air fryer keeps the meat unbelievably tender—no dry chicken here!

Tip: Let the chicken rest 5 minutes before serving so the juices redistribute (and the glaze won’t burn your tongue!).

Conclusion

With 20 crispy, flavor-packed air fryer chicken thigh recipes, this roundup has something for every craving—whether you love bold spices, sticky glazes, or classic comfort. Each dish is easy, quick, and guaranteed to satisfy. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love by pinning this article for later. Happy cooking!