Air-Fryer Chicken Thighs: Crispy & Moist with Tangy Marinade

Published: Dec. 22, 2022

Recipe Overview

• Total Time: 20 minutes (prep + cooking)

• Difficulty: Easy

• Servings: 3 (6-ounce bone-in/skin-on thighs or equivalent boneless/skinless thighs)

Ingredients

Main Ingredients

• 3 bone-in, skin-on chicken thighs (about 6 ounces each) or 3 boneless, skinless chicken thighs

• Kosher salt, to season

Marinade

• 2 tablespoons sour cream

• 2 tablespoons Dijon mustard

• 2 tablespoons rice vinegar

Step-by-Step Preparation

1. Preheat the Air Fryer

Preheat the air fryer to 375°F (190°C). Allow 3–5 minutes for the basket to reach temperature (follow your air fryer’s preheating instructions; some models may require a shorter or longer preheat).

2. Prep & Marinate Chicken Thighs

• Dry Chicken Thighs: Pat the chicken thighs thoroughly dry with paper towels to remove excess moisture. This ensures the skin crisps evenly during cooking.

• Season: Generously season both sides of the chicken with kosher salt. Salt enhances flavor and aids in drawing out moisture, contributing to crispiness.

• Make the Marinade: In a medium bowl, whisk together sour cream, Dijon mustard, and rice vinegar until smooth. The combination of sour cream (for creaminess) and tangy vinegar/mustard creates a bright, tenderizing marinade.

• Marinate: Add the chicken thighs to the marinade and coat completely. Let marinate for 10–30 minutes (for quick prep) or up to 8 hours in the refrigerator (refrigerate, then bring to room temperature before cooking for uniform heat distribution).

3. Cook in the Air Fryer

• Bone-in, Skin-on Thighs:

• Transfer thighs to the air fryer basket, placing them skin-side down in an even layer. Air-fry for 11–12 minutes (skin-side down) to crisp the skin.

• Flip thighs using tongs (skin-side up) and cook for an additional 8–10 minutes until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C).

• Boneless, Skinless Thighs:

• Place smooth-side down in the air fryer basket. Cook for 12–15 minutes, flipping halfway through, until golden-brown on the surface and internal juices run clear (or reach 165°F/74°C).

4. Rest & Serve

Remove chicken from the air fryer and let rest for 3–5 minutes. This allows juices to redistribute, ensuring moist meat. Serve with roasted vegetables, quinoa, or a simple green salad.

Pro Tips for Success

• Crispy Skin: For extra crispiness, lightly mist the skin with olive oil (optional) before air-frying.

• Cleanup: Line the air fryer basket with parchment paper or a silicone mat to catch drippings and simplify cleanup. Use an aluminum baking pan for heavy-duty use (avoids scratches on non-stick surfaces).

• Temperature Adjustment: Smaller air fryers (3–4 quart) may require 400°F (204°C) for 11–11 minutes skin-side down, then 11 minutes flipped. Adjust time by 2–3 minutes based on your appliance’s performance.

• Doneness Check: Insert an instant-read thermometer into the thickest part of the thigh (avoid bone). Aim for 165°F (74°C); for extra-tender meat, some prefer 175°F (79°C).

User Reviews

• Clarence: "Confusing timing! The header says 20 minutes total, but cooking alone took 15 minutes. For my Proctor Silex, 11 minutes at 400°F skin-down, then 11 minutes flipped worked. The marinade is fantastic."

• Sarah: "10 minutes down, 9 minutes up. Kept warm in the oven (175°F) while cooking potatoes. Moist, crispy, and ready in 20 minutes total."

• Emily: "Cooked for 17 minutes to hit 175°F. Prep took ~15 minutes, total ~20. Tangy marinade makes it restaurant-quality at home!"

• James: "Took 23 minutes, but worth it! Versatile and easy—will make weekly. Parchment paper = zero cleanup."

Final Note: Adjust cooking time based on your air fryer’s size and performance. The marinade’s tanginess and air fryer’s crispiness make this a foolproof weeknight staple!