26 Irresistible Chicken Thigh Recipes for the Air Fryer

Get ready to fall in love with your air fryer all over again! We’ve gathered 26 mouthwatering chicken thigh recipes that are perfect for busy weeknights, cozy comfort food cravings, and everything in between. From crispy classics to bold new flavors, these dishes are sure to become family favorites. Dive in and discover your next go-to meal—you won’t want to stop at just one!

Crispy Honey Garlic Chicken Thighs

Venture into your kitchen for a dish that’s guaranteed to become a weeknight hero—crispy, sticky, and packed with flavor, these honey garlic chicken thighs are a crowd-pleaser you’ll want to make again and again.

Ingredients

– 1.5 lbs boneless, skin-on chicken thighs (I always pat them dry for extra crispiness)
– 1/4 cup honey (local honey adds a lovely floral note)
– 3 tbsp soy sauce (low-sodium is my go-to for better control)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 1 tbsp olive oil (extra virgin for a fruity base)
– 1/2 tsp black pepper (freshly cracked, please!)
– 1/4 tsp red pepper flakes (optional, but I love the subtle heat)
– 2 tbsp cornstarch (this is the secret to that golden crust)
– 1 tbsp chopped fresh parsley (for a bright finish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken thighs completely dry with paper towels—this helps the skin get super crispy.
3. In a small bowl, whisk together honey, soy sauce, minced garlic, olive oil, black pepper, and red pepper flakes until smooth.
4. Place cornstarch in a shallow dish and dredge each chicken thigh, shaking off any excess.
5. Arrange chicken thighs skin-side up on the prepared baking sheet, spacing them about 1 inch apart.
6. Brush half of the honey garlic sauce evenly over the top of each chicken thigh.
7. Bake for 20 minutes, then brush with the remaining sauce.
8. Continue baking for another 10–15 minutes, until the internal temperature reaches 165°F and the skin is golden brown.
9. Let the chicken rest for 5 minutes before sprinkling with fresh parsley.
Create the perfect balance of textures here—crispy skin gives way to juicy meat, while the sweet-and-savory glaze clings to every bite. Serve it over fluffy rice to soak up that extra sauce, or chop it into a vibrant salad for a lighter twist.

Herb-Marinated Air Fryer Chicken Thighs

Haven’t you been looking for that perfect weeknight chicken recipe that feels fancy but comes together with minimal effort? These herb-marinated air fryer chicken thighs are exactly what you need. They’re juicy, flavorful, and ready faster than you’d think.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs (the skin gets so crispy!)
• 3 tbsp extra virgin olive oil (my go-to for marinades)
• 2 tbsp fresh lemon juice (freshly squeezed makes all the difference)
• 2 cloves garlic, minced (I always use fresh, not jarred)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp smoked paprika (adds such nice depth)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper (freshly ground if you have it)

Instructions

1. Pat the chicken thighs completely dry with paper towels—this is key for crispy skin.
2. Whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper in a medium bowl.
3. Place chicken thighs in a large zip-top bag and pour the marinade over them.
4. Seal the bag, removing as much air as possible, and massage the marinade into the chicken thoroughly.
5. Refrigerate for at least 30 minutes or up to 4 hours (don’t marinate longer or the lemon juice can break down the meat).
6. Preheat your air fryer to 375°F for 3 minutes while the chicken comes to room temperature for even cooking.
7. Arrange chicken thighs skin-side up in a single layer in the air fryer basket, leaving space between them.
8. Air fry at 375°F for 18-22 minutes, flipping halfway through, until internal temperature reaches 165°F and skin is golden brown and crispy.
9. Let chicken rest on a cutting board for 5 minutes before serving—this keeps all those delicious juices inside.

But seriously, that crispy herb-crusted skin gives way to the most tender, juicy meat you’ll ever taste. I love serving these over creamy polenta or with roasted vegetables to soak up all the flavorful drippings. They’re so good you might just forget they’re actually healthy!

Spicy Southern-Style Chicken Thighs

Ugh, is there anything better than juicy, perfectly spiced chicken thighs? You know the kind that makes your kitchen smell incredible and has everyone asking “what’s for dinner?” These spicy Southern-style thighs are my go-to when I want something comforting but with a kick.

Ingredients

– 8 bone-in, skin-on chicken thighs (the skin gets so crispy!)
– 2 tbsp olive oil (I always use extra virgin for better flavor)
– 1 tbsp smoked paprika (this gives that authentic Southern smokiness)
– 1 tsp garlic powder (fresh garlic burns too easily)
– 1 tsp onion powder
– 1/2 tsp cayenne pepper (adjust this if you’re sensitive to heat)
– 1 tsp brown sugar (just a touch to balance the spice)
– 1 tsp salt (I prefer kosher salt for even distribution)
– 1/2 tsp black pepper (freshly ground if you have it)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken thighs completely dry with paper towels—this is my secret for extra crispy skin.
3. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper.
4. Rub the olive oil evenly over all sides of each chicken thigh using your hands.
5. Sprinkle the spice mixture generously over both sides of each thigh, pressing gently to help it adhere.
6. Arrange the thighs skin-side up on the prepared baking sheet, making sure they don’t touch for even browning.
7. Bake at 400°F for 35-40 minutes until the skin is deeply golden and crispy.
8. Check for doneness by inserting a meat thermometer into the thickest part—it should read 165°F.
9. Let the chicken rest on the baking sheet for 5 minutes before serving to keep the juices locked in.

But seriously, that crispy skin gives way to the most tender, juicy meat underneath. The spice blend creates this amazing crust that’s smoky with just the right amount of heat. I love serving these over creamy grits or with collard greens to soak up all those incredible pan juices.

Lemon Pepper Air-Fried Chicken Thighs

Mmm, you know those nights when you want something crispy and flavorful but don’t want to deal with the mess of frying? Lemon pepper air-fried chicken thighs are about to become your new go-to. They come out perfectly golden with that zesty kick we all love.

Ingredients

– 1.5 lbs bone-in, skin-on chicken thighs (the skin gets so crispy!)
– 2 tbsp olive oil (I always use extra virgin for better flavor)
– 2 tbsp lemon pepper seasoning (don’t be shy with it)
– 1 tsp garlic powder (fresh minced works too if you have it)
– 1/2 tsp salt (I prefer sea salt for this recipe)
– Fresh lemon wedges for serving (trust me, you’ll want these)

Instructions

1. Pat the chicken thighs completely dry with paper towels – this is crucial for that crispy skin we’re after.
2. In a large bowl, drizzle olive oil over the chicken thighs and rub it evenly over both sides.
3. Sprinkle lemon pepper seasoning, garlic powder, and salt over the chicken, making sure to get under the skin too.
4. Let the seasoned chicken sit at room temperature for 15 minutes – this helps the flavors really penetrate.
5. Preheat your air fryer to 400°F for 3 minutes while the chicken rests.
6. Arrange the chicken thighs in a single layer in the air fryer basket, skin side up and not touching.
7. Air fry at 400°F for 15 minutes, then flip each piece carefully with tongs.
8. Continue cooking for another 10-12 minutes until the internal temperature reaches 165°F and the skin is golden brown.
9. Let the chicken rest on a cutting board for 5 minutes before serving – this keeps all those delicious juices inside.

Look at that gorgeous golden-brown crust! The lemon pepper creates this amazing zesty crust while the meat stays incredibly juicy. I love serving these over rice to soak up all the flavorful drippings, or shredding them for the most amazing chicken tacos you’ve ever had.

Teriyaki Glazed Chicken Thighs

Wondering what to make for dinner tonight that’s both delicious and easy? These teriyaki glazed chicken thighs come together with minimal effort but deliver maximum flavor. You’ll love how the sweet-savory glaze caramelizes on the chicken while it bakes.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (the skin gets wonderfully crispy)
• 1/2 cup soy sauce (I always use low-sodium to control the saltiness)
• 1/4 cup brown sugar (pack it firmly for that rich sweetness)
• 2 tbsp rice vinegar (this little splash balances everything perfectly)
• 1 tbsp minced fresh ginger (fresh makes all the difference here)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tbsp cornstarch mixed with 2 tbsp cold water (my secret for a glossy, thick glaze)
• 1 tbsp sesame oil (toasted sesame oil adds that nutty aroma I love)
• 2 tbsp sliced green onions (for that fresh finish)
• 1 tsp sesame seeds (for a little crunch and visual appeal)

Instructions

1. Preheat your oven to 400°F and pat the chicken thighs completely dry with paper towels – this helps the skin get extra crispy.
2. Place the chicken thighs skin-side up in a 9×13 inch baking dish, making sure they aren’t crowded.
3. In a small saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, ginger, and garlic.
4. Whisk the mixture constantly until the sugar completely dissolves, about 2 minutes.
5. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 3 minutes.
6. Stir the cornstarch-water mixture into the saucepan and continue whisking until the sauce thickens noticeably, about 1 minute.
7. Remove the saucepan from heat and stir in the sesame oil.
8. Brush half of the teriyaki glaze generously over the chicken thighs, making sure to coat both the skin and exposed meat.
9. Bake the chicken for 25 minutes, then brush with the remaining glaze.
10. Continue baking until the chicken reaches 165°F on an instant-read thermometer and the skin is deeply browned, about 15-20 more minutes.
11. Sprinkle the baked chicken with sliced green onions and sesame seeds immediately after removing from the oven.
12. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Amazingly tender meat and that sticky-sweet glaze make this dish irresistible. The skin turns out perfectly crisp while the meat stays incredibly juicy. Try serving it over steamed rice to soak up every last drop of that delicious sauce, or chop it up for fantastic next-day lunch bowls.

Garlic Parmesan Chicken Thighs

Sometimes you just need a dinner that feels fancy but comes together with minimal effort. These garlic parmesan chicken thighs are exactly that—juicy, flavorful, and perfect for a busy weeknight when you’re craving something comforting and delicious.

Ingredients

– 8 bone-in, skin-on chicken thighs (the skin keeps them super juicy)
– 1/4 cup extra virgin olive oil (my go-to for richness)
– 6 cloves garlic, minced (fresh is best here for that punchy flavor)
– 1/2 cup grated parmesan cheese (I like the real stuff, not the canned kind)
– 1/2 cup panko breadcrumbs (they give the crispiest coating)
– 1 tsp dried oregano (rubbed between your palms to wake it up)
– 1/2 tsp paprika (for a hint of smoky sweetness)
– 1/2 tsp black pepper, freshly ground
– 1 tsp kosher salt (it sticks better than table salt)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken thighs completely dry with paper towels—this helps the skin get extra crispy.
3. In a medium bowl, whisk together the olive oil and minced garlic until well combined.
4. In another bowl, mix the parmesan, panko, oregano, paprika, salt, and pepper.
5. Dip each chicken thigh into the garlic-oil mixture, making sure it’s fully coated.
6. Press the chicken into the parmesan-panko mixture, coating both sides evenly and pressing gently to help it stick.
7. Arrange the coated chicken thighs skin-side up on the prepared baking sheet, leaving space between them for even browning.
8. Bake at 400°F for 35–40 minutes, until the internal temperature reaches 165°F and the coating is golden brown and crispy.
9. Let the chicken rest for 5 minutes before serving to keep all those juices locked in.
Ultra crispy on the outside and incredibly tender inside, these chicken thighs have that savory garlic-parmesan flavor that pairs perfectly with roasted veggies or a simple salad. You could even slice them over pasta for a heartier meal—leftovers make amazing sandwiches too!

Sweet and Spicy BBQ Chicken Thighs

Picture this: you’re craving that perfect balance of sweet heat and juicy chicken. These BBQ chicken thighs deliver exactly that—sticky, caramelized edges with just enough kick to keep things interesting. They’re seriously the kind of meal that disappears fast at any gathering.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (the skin keeps everything extra juicy)
• 1/2 cup ketchup (I always use the simple, no-fancy-stuff kind)
• 1/4 cup honey (local if you can—it makes a difference)
• 2 tbsp soy sauce (the regular kind works perfectly here)
• 1 tbsp apple cider vinegar (adds that nice tangy brightness)
• 2 tsp smoked paprika (this gives that signature smoky depth)
• 1 tsp garlic powder (my pantry staple for quick flavor)
• 1/2 tsp cayenne pepper (adjust this based on your heat tolerance)
• 1/2 tsp black pepper (freshly ground if possible)
• 1/2 tsp salt (I use kosher for even seasoning)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken thighs completely dry with paper towels—this helps the skin get super crispy.
3. Season both sides of the chicken evenly with salt and black pepper.
4. Place the chicken skin-side up on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 25 minutes at 400°F until the skin starts to turn golden.
6. While the chicken bakes, whisk together ketchup, honey, soy sauce, apple cider vinegar, smoked paprika, garlic powder, and cayenne in a medium bowl until smooth.
7. Brush half of the BBQ sauce generously over the partially cooked chicken thighs, making sure to coat every piece.
8. Return the chicken to the oven and bake for another 10 minutes at 400°F.
9. Brush the remaining sauce over the chicken and bake for a final 5-7 minutes until the internal temperature reaches 165°F and the sauce is bubbly and caramelized.
10. Let the chicken rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat.

You’ll love how the sticky glaze contrasts with the crispy skin, while the cayenne provides just enough warmth to balance the sweetness. Try serving these over creamy polenta or shredding the meat for next-level BBQ chicken sandwiches—either way, they’re guaranteed to satisfy.

Mediterranean-Seasoned Chicken Thighs

Tired of the same old chicken routine? These Mediterranean-seasoned chicken thighs are about to become your new weeknight hero. You’ll love how the bold flavors come together with minimal effort—perfect for when you want something delicious without the fuss.

Ingredients

– 2 lbs bone-in, skin-on chicken thighs (the skin gets wonderfully crispy)
– 3 tbsp extra virgin olive oil (my go-to for that authentic Mediterranean flavor)
– 2 tbsp lemon juice, freshly squeezed (bottled works in a pinch, but fresh is so much brighter)
– 4 garlic cloves, minced (don’t be shy—garlic is the star here)
– 1 tbsp dried oregano (rub it between your palms to wake up the oils)
– 1 tsp smoked paprika (this adds that beautiful color and subtle smokiness)
– ½ tsp red pepper flakes (adjust if you’re sensitive to heat)
– 1 tsp kosher salt (I prefer this over table salt for better control)
– ½ tsp black pepper, freshly ground

Instructions

1. Pat the chicken thighs completely dry with paper towels—this is crucial for getting that crispy skin.
2. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, smoked paprika, red pepper flakes, kosher salt, and black pepper until well combined.
3. Place the dried chicken thighs in a large zip-top bag and pour the marinade over them.
4. Seal the bag, removing as much air as possible, and massage the marinade into the chicken until evenly coated.
5. Refrigerate the marinating chicken for at least 30 minutes or up to 4 hours—don’t skip this step as it really develops the flavors.
6. Preheat your oven to 400°F and place a rack in the middle position.
7. Arrange the marinated chicken thighs skin-side up in a single layer in a baking dish.
8. Bake at 400°F for 35-40 minutes until the skin is golden brown and crispy, and the internal temperature reaches 165°F when checked with an instant-read thermometer.
9. Let the chicken rest for 5 minutes before serving—this keeps the juices locked in. Really, the crispy skin against the tender, juicy meat is what makes this dish special. The Mediterranean spices create this wonderful savory flavor that pairs beautifully with rice or a simple salad—try serving it over couscous with some chopped fresh herbs for an easy upgrade.

Buffalo-Style Air Fryer Chicken Thighs

Wondering how to get that classic buffalo wing flavor without the deep frying mess? These air fryer chicken thighs deliver all the spicy, tangy goodness with way less cleanup. You’ll love how crispy the skin gets while the meat stays incredibly juicy.

Ingredients

– 2 lbs bone-in, skin-on chicken thighs (the skin is key for that perfect crisp)
– 2 tbsp olive oil (I always use extra virgin for better flavor)
– 1 tsp garlic powder
– 1 tsp smoked paprika (this adds that wonderful smoky depth)
– 1/2 tsp salt
– 1/4 tsp black pepper, freshly ground if you have it
– 1/2 cup buffalo sauce (Frank’s RedHot is my absolute favorite for authenticity)
– 2 tbsp unsalted butter (melted, it helps the sauce cling beautifully)

Instructions

1. Pat the chicken thighs completely dry with paper towels—this is crucial for getting that crispy skin.
2. In a large bowl, combine olive oil, garlic powder, smoked paprika, salt, and black pepper.
3. Add the chicken thighs to the bowl and rub the seasoning mixture evenly over all surfaces, making sure to get under the skin where possible.
4. Preheat your air fryer to 400°F for 3 minutes—this helps create an instant sear.
5. Arrange the chicken thighs in a single layer in the air fryer basket, skin side up, leaving space between each piece for proper air circulation.
6. Air fry at 400°F for 12 minutes, then flip the thighs using tongs.
7. Continue cooking for another 10-12 minutes until the internal temperature reaches 165°F and the skin is golden brown and crispy.
8. While the chicken cooks, whisk together buffalo sauce and melted butter in a medium bowl until fully combined.
9. Carefully remove the cooked chicken from the air fryer and immediately toss in the buffalo sauce mixture until evenly coated.
10. Return the sauced chicken to the air fryer basket and cook for 2 more minutes at 400°F to set the glaze.

Everything comes together with that signature crispy-tender contrast you crave. Enjoy them piled high with celery sticks and blue cheese dressing for the full buffalo experience, or shred the meat for incredible sandwiches the next day.

Savory Mustard and Herb Chicken Thighs

Dinner just got a whole lot more exciting with this simple yet flavorful chicken dish. You’re going to love how the mustard creates this amazing crust while keeping the chicken incredibly juicy inside. It’s one of those recipes that feels fancy but comes together with minimal effort.

Ingredients

– 8 bone-in, skin-on chicken thighs (about 3 pounds) – the skin gets so crispy!
– 1/4 cup Dijon mustard – I like the grainy kind for extra texture
– 2 tablespoons whole grain mustard – this adds such great flavor depth
– 3 tablespoons olive oil – my go-to for high-heat cooking
– 4 cloves garlic, minced – fresh is definitely worth it here
– 1 tablespoon fresh thyme leaves – dried works in a pinch but fresh is better
– 1 tablespoon fresh rosemary, chopped – I grow this in my backyard
– 1 teaspoon kosher salt – I prefer this over table salt
– 1/2 teaspoon black pepper, freshly ground
– 1 lemon, cut into wedges – for squeezing over at the end

Instructions

1. Preheat your oven to 400°F and pat the chicken thighs completely dry with paper towels.
2. In a medium bowl, whisk together both mustards, olive oil, minced garlic, thyme, rosemary, salt, and pepper until well combined.
3. Rub the mustard mixture evenly over all sides of each chicken thigh, making sure to get under the skin where possible.
4. Arrange the coated chicken thighs skin-side up in a single layer in a large oven-safe skillet or baking dish.
5. Place the skillet in the preheated oven and bake for 35-40 minutes until the internal temperature reaches 165°F.
6. Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh without touching bone.
7. Switch your oven to broil and cook for 2-3 more minutes until the skin is golden brown and crispy.
8. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
9. Squeeze fresh lemon wedges over the chicken right before serving.

What really makes this dish special is how the mustard forms this incredible savory crust while the herbs infuse every bite. The chicken stays remarkably moist thanks to that protective coating, and the crispy skin is absolutely irresistible. Try serving it over creamy polenta or with roasted vegetables to soak up all those delicious pan juices.

Tangy Honey Mustard Chicken Thighs

Maybe you’re craving something cozy but don’t want to spend all night in the kitchen. These tangy honey mustard chicken thighs are here to save your dinner—they’re juicy, flavorful, and come together with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find these stay extra tender)
• 1/4 cup Dijon mustard (the tangier, the better!)
• 2 tbsp honey (local if you have it—it adds a floral note)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 2 cloves garlic, minced (freshly minced makes a huge difference)
• 1 tsp smoked paprika (it gives a subtle smoky depth)
• 1/2 tsp salt (I use fine sea salt for even seasoning)
• 1/4 tsp black pepper (freshly ground if possible)
• 1 tbsp chopped fresh parsley (for a bright finish)

Instructions

1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Pat the chicken thighs completely dry with paper towels—this helps the seasoning stick and promotes browning.
3. In a medium bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, smoked paprika, salt, and black pepper until smooth.
4. Add the chicken thighs to the bowl and toss to coat evenly in the marinade.
5. Arrange the chicken in a single layer in the prepared baking dish, leaving a little space between each piece.
6. Pour any remaining marinade over the top of the chicken.
7. Bake for 25–30 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. For extra caramelization, broil on high for 1–2 minutes at the end—watch closely to avoid burning.
9. Remove from the oven and let the chicken rest for 5 minutes before serving; this keeps the juices locked in.
10. Sprinkle with chopped fresh parsley just before serving.

Look at that glossy, golden-brown finish! The chicken stays incredibly moist inside, with a perfect balance of sweet honey and zesty mustard. Serve it over fluffy rice to soak up the extra sauce, or slice it for a killer salad topping—either way, it’s a weeknight win.

Asian-Inspired Soy and Ginger Chicken Thighs

Wondering what to make for dinner tonight that’s both flavorful and easy? These Asian-inspired soy and ginger chicken thighs come together with minimal effort but deliver maximum taste. You’ll love how the simple marinade transforms into something seriously delicious.

Ingredients

• 8 bone-in, skin-on chicken thighs – the skin gets wonderfully crispy!
• 1/2 cup soy sauce – I always use low-sodium to control the saltiness
• 3 tablespoons honey – this adds the perfect sweet balance
• 2 tablespoons rice vinegar – gives that nice tangy kick
• 3 cloves garlic, minced – fresh is definitely best here
• 1 tablespoon freshly grated ginger – don’t skip the fresh ginger, it makes all the difference
• 1 tablespoon sesame oil – toasty flavor that brings everything together
• 1/2 teaspoon red pepper flakes – just enough for a subtle heat
• 2 tablespoons vegetable oil – for that perfect sear
• 2 green onions, thinly sliced – for that fresh finish
• 1 tablespoon sesame seeds – because everything’s better with a little crunch

Instructions

1. Pat the chicken thighs completely dry with paper towels – this helps the skin get extra crispy.
2. Whisk together soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes in a medium bowl.
3. Place chicken thighs in a large resealable bag and pour in the marinade.
4. Seal the bag and massage the marinade into the chicken, making sure each piece is well coated.
5. Refrigerate for at least 30 minutes or up to 4 hours – longer marinating means more flavor penetration.
6. Preheat your oven to 400°F.
7. Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
8. Remove chicken from marinade, letting excess drip off, and reserve the marinade.
9. Place chicken skin-side down in the hot skillet and cook for 6-8 minutes until skin is golden brown and crispy.
10. Flip chicken and cook for 2 more minutes on the other side.
11. Transfer the skillet to the preheated oven and bake for 15-18 minutes until internal temperature reaches 165°F.
12. While chicken bakes, pour reserved marinade into a small saucepan and bring to a boil over medium heat.
13. Reduce heat and simmer for 5 minutes, stirring occasionally, until slightly thickened.
14. Remove chicken from oven and let rest for 5 minutes – this keeps the juices locked in.
15. Drizzle the reduced sauce over the chicken and sprinkle with green onions and sesame seeds.

Here’s what makes this dish special – the chicken emerges with crackly-crisp skin giving way to incredibly juicy, flavorful meat underneath. That ginger-soy glaze caramelizes beautifully, creating sticky-sweet edges that are downright addictive. Try serving it over steamed jasmine rice to soak up every last drop of that amazing sauce, or slice it up for fantastic next-day lunch salads.

Cajun-Spiced Chicken Thighs

Heads up, these Cajun-spiced chicken thighs are about to become your new weeknight hero. You get that perfect crispy skin with juicy, flavorful meat that practically falls off the bone. Seriously, it’s the kind of easy dinner that feels way fancier than it actually is.

Ingredients

• 6 bone-in, skin-on chicken thighs – the skin gives you that amazing crispy texture
• 2 tbsp olive oil – my go-to for getting that perfect sear
• 1 tbsp Cajun seasoning – I like the bold store-bought blends for convenience
• 1 tsp garlic powder – because everything’s better with garlic
• 1/2 tsp smoked paprika – it adds that subtle smoky depth
• 1/2 tsp salt – I use kosher salt for even distribution
• 1/4 tsp black pepper – freshly ground makes all the difference

Instructions

1. Preheat your oven to 400°F and pat the chicken thighs completely dry with paper towels – this is crucial for crispy skin.
2. In a small bowl, mix together the Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper until well combined.
3. Rub the olive oil all over both sides of each chicken thigh, making sure every surface is lightly coated.
4. Sprinkle the seasoning mixture evenly over both sides of the chicken, pressing gently to help it adhere.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot – test by flicking a drop of water; it should sizzle immediately.
6. Place the chicken thighs skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until the skin is golden brown and crispy.
7. Flip the chicken thighs and immediately transfer the entire skillet to the preheated oven.
8. Bake for 20-25 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer in the thickest part.
9. Remove from oven and let the chicken rest in the skillet for 5 minutes before serving – this keeps all those juices locked in.

Getting that crispy, spice-rubbed skin with incredibly tender meat underneath is what makes this dish special. Great served over creamy mashed potatoes to soak up all those delicious pan juices, or slice it up for an amazing chicken salad the next day.

Maple Glazed Air Fryer Chicken Thighs

Sometimes you just need a dinner that feels fancy but comes together with minimal effort. Seriously, these maple glazed chicken thighs are my new weeknight hero—they’re juicy, sweet, and perfectly crisp, all thanks to the air fryer. You’ll love how the sticky glaze caramelizes right onto the skin.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs (the skin keeps them so moist!)
• 2 tbsp pure maple syrup (the real stuff makes all the difference)
• 1 tbsp soy sauce (I use low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin is my go-to for a fruity note)
• 1 tsp smoked paprika (adds that warm, smoky depth)
• 1/2 tsp garlic powder (so much easier than mincing fresh)
• 1/4 tsp black pepper (freshly cracked if you have it)

Instructions

1. Pat the chicken thighs completely dry with paper towels—this is my #1 tip for extra crispy skin.
2. In a small bowl, whisk together the maple syrup, soy sauce, olive oil, smoked paprika, garlic powder, and black pepper until smooth.
3. Brush the glaze evenly over both sides of each chicken thigh, making sure to get under the skin a bit if you can.
4. Preheat your air fryer to 375°F for 3 minutes—this helps the skin start crisping immediately.
5. Arrange the thighs in a single layer in the air fryer basket, skin-side up, leaving a little space between them.
6. Air fry at 375°F for 12 minutes, then flip the thighs carefully with tongs.
7. Cook for another 10–12 minutes at 375°F until the internal temperature reaches 165°F and the skin is deep golden brown.
8. Let the chicken rest for 5 minutes before serving—this keeps all those juices locked in.

Really, the texture is everything here—crispy, sticky skin giving way to tender, flavorful meat. That sweet-savory glaze pairs amazingly with creamy mashed potatoes or a simple arugula salad. I love shredding any leftovers into grain bowls the next day for an easy lunch.

Conclusion

Kickstart your culinary creativity with these 26 irresistible chicken thigh recipes! From crispy classics to global flavors, your air fryer is about to become your new best friend in the kitchen. We’d love to hear which recipes become your family favorites—drop us a comment below and don’t forget to share these delicious ideas on Pinterest for your fellow home cooks!