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Air Fryer Bone-In Chicken Thighs on a plate
Andrew Fowler

Air Fryer Bone-In Chicken Thighs

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 bone-in skin-on chicken thighs about 8 oz each
  • 1 tbsp unsalted butter softened
  • 1 small garlic clove finely minced
  • 1 tbsp finely chopped chives
  • 1 tsp finely grated lemon zest
  • 1/2 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tsp olive oil

Method
 

  1. Preheat a 6-quart air fryer to 380°F for 3 minutes. Mix butter, garlic, chives, zest, and 1/4 teaspoon salt.
  2. Pat thighs dry; carefully loosen skin, keeping edges attached. Thinly spread half the butter beneath each flap.
  3. Rub outside with oil, remaining salt, and pepper; space skin-side up in basket.
  4. Air fry without turning 25 to 30 minutes until skin golden and thickest meat 175 to 185°F, always at least 165°F. Check beside bone without touching it.
  5. Rest uncovered, skin-side up, 5 minutes; serve one thigh per person.