Air-Fryer Chicken Thighs

Prep Time: 15 minutes (including marinating)

Cook Time: 20 minutes

Total Time: 35 minutes

Difficulty: Easy

Rating: 4.0/5 (based on 1,278 reviews)

Comments: 121 comments

Introduction

Indulge in this simple yet satisfying air-fryer recipe featuring bone-in, skin-on chicken thighs. The thighs brown beautifully, retaining moisture thanks to their natural fat content, while a tangy vinegar-spiked sour cream marinade infuses flavor and tenderizes the meat. The result? Crisp, golden-brown skin and juicy, flavorful flesh—no need for hours of prep.

Ingredients (Serves 4)

For the Chicken Thighs:

• 4 bone-in, skin-on chicken thighs (150–170g/5.3–6oz each, trimmed of excess fat)

For the Marinade:

• ½ cup (120g) full-fat sour cream

• 2 tablespoons apple cider vinegar (or white vinegar)

• 2 cloves garlic, minced

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon dried thyme (optional, for herbaceous depth)

• ¼ teaspoon onion powder (optional, for umami notes)

Step-by-Step Instructions

1. Prepare the Marinade

In a medium bowl, whisk together sour cream, apple cider vinegar, minced garlic, salt, pepper, dried thyme, and onion powder until smooth and well combined. The marinade should be tangy, creamy, and evenly seasoned.

2. Marinate the Chicken

Place the chicken thighs in a shallow dish or zip-top bag. Pour the marinade over the thighs, ensuring they are fully coated. Cover and refrigerate for at least 15 minutes (for quick flavor) or up to 24 hours (for maximum tenderness).

3. Air-Fryer Cooking

Prep the Air Fryer:

• Preheat the air fryer to 200°C (390°F) for 3–5 minutes. This ensures even heat distribution for crispy skin.

Cook the Chicken:

• Remove the marinated thighs from the fridge (if marinated overnight, bring to room temperature for 10 minutes to prevent uneven cooking).

• Pat the thighs gently with paper towels to remove excess moisture (this helps the skin crisp up faster).

• Arrange the thighs in the air fryer basket skin-side up, leaving space between them for airflow (avoid overcrowding).

• Set the air fryer to 200°C (390°F) and cook for 20 minutes.

Check Doneness:

• After 20 minutes, use an instant-read thermometer to check the internal temperature of the thickest part of the thigh: aim for 75°C (167°F).

• Alternatively, pierce the meat with a fork; juices should run clear (no pink) when fully cooked. If needed, cook an additional 2–3 minutes.

4. Rest & Serve

• Carefully transfer the thighs to a plate using tongs (the skin is hot!). Let them rest for 5 minutes to retain juices.

• Serve immediately with roasted veggies, a fresh green salad, or a drizzle of extra marinade for dipping.

Pro Tips

• Skin Crispiness: Avoid overcrowding the air fryer—less space = better airflow = crackling skin.

• Marinating: A 15-minute marinate adds tang; overnight marination (in the fridge) deepens flavor and tenderizes the meat further.

• Adjustments: For thicker thighs, extend cooking time by 3–5 minutes and recheck the internal temperature.

• Storage: Leftovers keep well in the fridge for 3 days; reheat in a 180°C (350°F) air fryer for 5 minutes for crispness.

Enjoy your shatteringly crisp, flavor-packed air-fryer chicken thighs!