Recipes AirfryerAir Fryer Lemon Garlic Chicken Thighs
Crispy-skinned air fryer lemon garlic chicken thighs with juicy meat and a bright, savory marinade — a weeknight dinner that tastes like you fussed. Bone-in, skin-on thighs get irresistibly golden in the air fryer.
A quick marinade of lemon, garlic and paprika (with a touch of brown sugar for color) does all the work. Serve with rice, potatoes, or a crisp salad.
Ingredients
Instructions
Marinate
Mix the olive oil, lemon juice and zest, garlic powder, paprika, oregano, brown sugar, salt and pepper. Coat the thighs and marinate at least 30 minutes.
Air fry
Place skin-side down and air fry at 385°F for 12 minutes, then flip skin-side up and cook 12–13 more minutes, until the skin is crisp and the thighs reach 175°F.
Rest
Rest 5 minutes, then serve with a squeeze of fresh lemon.
- Start skin-side down, then flip, for the crispiest skin.
- Bone-in thighs are best at 175–185°F, where they turn silky.
- Pat the skin dry before marinating for extra crispness.
Frequently asked
How long do bone-in chicken thighs take in the air fryer?
About 24–26 minutes at 385°F, flipping once, until the skin is crisp and the meat reaches 175°F.
Boneless instead of bone-in?
Boneless, skinless thighs need about 18–20 minutes at 400°F to 165°F.
How do I get the skin crispy?
Dry the skin, start skin-side down, and don't crowd the basket.
