Ingredients
2 teaspoons olive oil
5 chicken thighs, bone-in, skin-on
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
This combination mirrors many air fryer chicken thigh spice rubs that use paprika, garlic powder, onion powder, herbs, salt, and pepper, rubbed on oiled chicken and cooked at 400°F. Bone-in, skin-on thighs are frequently recommended for air frying because the skin crisps nicely while protecting the meat from drying out.
Step-by-step instructions
Preheat your air fryer to 400°F (about 200°C). Many bone-in, skin-on thigh recipes preheat for a few minutes at this temperature so the chicken starts cooking immediately and the skin begins to crisp right away.
In a large bowl or zip-close bag, combine the chicken thighs with the olive oil, turning or tossing until all sides of the thighs are lightly coated. In a small bowl, mix together the dried thyme, dried oregano, cumin, paprika, garlic powder, onion powder, salt, and black pepper to create a spice rub.
Sprinkle the seasoning mixture over the oiled chicken thighs and rub it in so the spices coat all sides evenly, which is the same approach used in other air fryer thigh recipes that rely on a dry rub. Place the seasoned thighs in the basket of your air fryer in a single layer, skin side down to start, making sure they do not overlap so air can circulate freely.
Cook the chicken thighs at 400°F for 20–24 minutes total, flipping them over halfway through cooking so the skin ends up on top for the second half. Many sources note that bone-in thighs typically take about 16–20 minutes at 400°F, but thicker pieces or crowded baskets can push the time toward the upper end of your 20–24-minute range, so checking doneness is important.
Use an instant-read thermometer to check the internal temperature at the thickest part of each thigh, avoiding the bone. The USDA-recommended safe minimum internal temperature for chicken (including thighs and wings) is 165°F, and guidance stresses there is no wiggle room on cooking poultry below this point for safety. If any pieces have not reached 165°F, return them to the air fryer and cook for a few more minutes, checking again.
Once cooked through, transfer the thighs to a plate and let them rest for about 5 minutes before serving. This rest helps the juices redistribute through the meat, as is recommended for most roasted or air-fried chicken recipes.
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