How Long to Cook Chicken Thighs in Air Fryer: A Complete Guide for Juicy, Crispy Results Every Time​

Cooking chicken thighs in an air fryer is one of the easiest, fastest, and most satisfying ways to achieve tender, juicy meat with a crispy, golden-brown crust. But if you’ve ever wondered exactlyhow long to cook chicken thighs in air fryer to get it just right—whether bone-in or boneless, skin-on or skinless—you’re in the right place. The short answer? Most bone-in, skin-on chicken thighs take ​18–25 minutes​ at 380°F (193°C), but the real magic lies in understanding the variables that affect timing, how to adjust for perfection, and how to avoid common mistakes like dry meat or soggy skin. Let’s break it all down, step by step.

Why Air Fryers Are Perfect for Chicken Thighs

Before diving into timing, it’s worth noting why air fryers excel at cooking chicken thighs. Unlike ovens, which can have uneven heat distribution, air fryers use high-speed, circulating hot air to cook food quickly and evenly. This makes them ideal for chicken thighs, which have a higher fat content than breasts—this fat renders beautifully in an air fryer, basting the meat from within and creating that coveted crispy skin (if left on). Additionally, air fryers require less oil than deep frying, making them a healthier choice without sacrificing flavor or texture.

Key Variables That Affect Cooking Time

The exact time to cook chicken thighs in an air fryer isn’t one-size-fits-all. Several factors influence how long they need:

1. Bone-In vs. Boneless

Bone-in chicken thighs (often called “drumsticks” when smaller, but thighs are larger and meatier) take longer to cook than boneless, skinless ones. The bone acts as an insulator, slowing heat transfer to the center. Expect bone-in thighs to need ​18–25 minutes, while boneless thighs may be done in ​12–18 minutes.

2. Skin-On vs. Skinless

Skin-on thighs benefit from the air fryer’s ability to render fat and crisp the skin. If you leave the skin on, you’ll want to account for extra time to achieve that crackly texture—though this also means the meat stays juicier, as the skin traps moisture. Skinless thighs cook faster but risk drying out if overcooked, so keep a closer eye on them.

3. Size and Thickness

Chicken thighs vary widely in size. A standard thigh from the grocery store might weigh 6–8 ounces, but larger “restaurant-style” thighs can be 10–12 ounces. Thicker cuts take longer to cook through. For even cooking, consider pounding thicker thighs to a uniform thickness (about ½–¾ inch) before air frying.

4. Starting Temperature

Frozen or refrigerated chicken thighs cook differently. Thawed thighs (at room temperature for 15–20 minutes) cook more evenly than frozen ones, which may require an extra 5–7 minutes or pre-cooking steps (like partially baking or microwaving first—though we don’t recommend this; thawing overnight in the fridge is safer and better for texture).

5. Air Fryer Wattage

Most home air fryers range from 1,200–1,800 watts. Higher-wattage models cook faster, so if yours is on the lower end, add 2–3 minutes to the total time. Always check doneness with a meat thermometer rather than relying solely on time.

Step-by-Step: How to Cook Chicken Thighs in an Air Fryer for Perfect Results

Now that you understand the variables, let’s walk through the process to ensure your chicken thighs are flavorful, juicy, and crispy every time.

Step 1: Prep the Chicken

• ​Pat dry: Use paper towels to pat the chicken thighs dry on all sides. Moisture prevents the skin from crisping, so this step is critical if you’re leaving the skin on.

• ​Season generously: Drizzle with olive oil or avocado oil (about 1 teaspoon per thigh), then season with salt, pepper, garlic powder, paprika, or your favorite spices. For extra flavor, marinate for 30 minutes to 2 hours (or overnight in the fridge) with soy sauce, honey, lemon zest, or herbs like rosemary and thyme.

Step 2: Preheat the Air Fryer

Preheating is non-negotiable for even cooking and crispy results. Set your air fryer to ​380°F (193°C)​​ and let it heat for 3–5 minutes. Preheating ensures the hot air circulates immediately, searing the chicken and locking in juices.

Step 3: Arrange the Chicken

Place the chicken thighs in a single layer in the air fryer basket. Do not overcrowd—if you have more thighs than fit, cook in batches. Overcrowding traps steam, leading to soggy skin and uneven cooking. Leave at least ½ inch of space between each thigh.

Step 4: Cook Time and Temperature

• ​Bone-in, skin-on thighs: Start at 380°F for 18 minutes. Flip them halfway (at 9 minutes) to ensure even browning. After 18 minutes, check the internal temperature (more on this below). If needed, cook 2–3 minutes longer.

• ​Boneless, skinless thighs: Cook at 380°F for 12–15 minutes, flipping halfway. These cook faster, so watch closely to avoid drying out.

• ​For extra-crispy skin: After the initial cook, increase the temperature to 400°F (204°C) and cook 2–3 more minutes. This final blast of heat will crisp the skin without overcooking the meat.

Step 5: Check for Doneness

The most reliable way to ensure chicken thighs are safe to eat is by checking the internal temperature. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone (if present). It should register ​165°F (74°C)​. If it’s below, cook in 1-minute intervals until it reaches 165°F.

Pro Tip: Let the chicken rest for 5–10 minutes after cooking. This allows the juices to redistribute, preventing them from spilling out when you slice into it.

Common Problems and How to Fix Them

Even with the best instructions, things can go wrong. Here’s how to troubleshoot:

Problem 1: Soggy Skin

• ​Cause: Moisture on the skin, overcrowding, or low heat.

• ​Fix: Pat the skin extremelydry before cooking. Cook in a single layer, and consider starting at a higher temperature (400°F) for the first 5 minutes to sear the skin, then reduce to 380°F to cook through.

Problem 2: Dry Meat

• ​Cause: Overcooking, especially with boneless thighs or small pieces.

• ​Fix: Use a meat thermometer to avoid guessing. Boneless thighs are done at 165°F, but they may still look slightly pink near the bone (if using bone-in). Letting them rest helps retain moisture.

Problem 3: Uneven Browning

• ​Cause: Chicken thighs placed too close together or a dirty air fryer basket.

• ​Fix: Ensure space between pieces, and clean the basket with a non-abrasive sponge after each use to prevent residue from burning and blocking airflow.

What to Serve with Air Fryer Chicken Thighs

Once your chicken thighs are perfectly cooked, pair them with sides that complement their rich flavor:

• ​Roasted vegetables: Brussels sprouts, carrots, or broccoli tossed in olive oil and garlic.

• ​Mashed potatoes: Creamy and buttery, they balance the crispy chicken.

• ​Quinoa or rice: Lighter options that soak up pan juices.

• ​Salads: A fresh arugula salad with lemon vinaigrette cuts through the richness.

Storing and Reheating Leftovers

Air fryer chicken thighs taste just as good the next day if stored properly:

• ​Cool completely: Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days.

• ​Reheat: To keep the crust crispy, reheat in the air fryer at 380°F for 3–5 minutes. Avoid the microwave, as it makes the skin soggy.

Final Tips for Success

• ​Invest in a meat thermometer: This is the best tool for ensuring doneness and avoiding dry meat.

• ​Experiment with seasonings: Chicken thighs are forgiving—try everything from Cajun spice to lemon-pepper.

• ​Batch cook: Make extra for meal prep; they reheat beautifully.

By now, you should have a clear answer to “how long to cook chicken thighs in air fryer”—and more importantly, how to adjust that time based on your specific chicken and air fryer. With practice, you’ll master the art of crispy, juicy thighs every time, making weeknight dinners quick and impressive. Happy air frying!