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Respuesta Rápida
For chicken thighs — bone-in, skin-on (6–8 oz / 170–225 g each) — start with 380°F (195°C) for an estimated 22–28 minutes. Flip or turn at about 14 minutes. Check 165°F (74°C) inside before removal. Use the preparation steps below and the full table for other sizes or starting conditions.
Minimum internal endpoints and required rest periods. Does not validate air-fryer settings or minutes. Whole eggs and shellfish also have specific appearance guidance in the chart.
Source section: Temperature chart: poultry, meat, seafood, eggs and leftovers. Reference checked: .

Chicken thighs are arguably the ideal air fryer protein. Their higher fat content (roughly 3× that of chicken breast) means fat renders as it cooks, basting the meat from the inside. The air fryer's intense circulating heat renders this fat rapidly, producing skin that is genuinely crispy — not just browned — without any added oil.
For maximum crispiness, cook skin-side down first. Preheat to 400°F. Place thighs skin-side down. Cook for 12 minutes. Flip skin-side up. Continue for 10–16 minutes until the skin is deeply golden and the temperature at the deepest point near the bone reads 165°F (74°C). For extra-crispy skin: apply a thin rub of baking powder (½ tsp per pound) along with the seasoning before cooking.
Preheat to 400°F. Lightly oil and season. Cook for 8 minutes, flip, cook for 6–10 more minutes. Most boneless thighs are done at 14–16 minutes at 400°F. Boneless thighs benefit from a quick marinade (30 minutes to 4 hours) due to the lack of skin.
Chicken thighs are the best air fryer food for meal prep because they reheat excellently. Reheat at 375°F for 5–7 minutes — the skin crisps back up and the meat stays juicy. Thighs freeze well cooked — up to 3 months; reheat from frozen at 350°F for 10–12 minutes.
Actualizado 5 de septiembre de 2026 · Revisado por Maks