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two plump bone-in skin-on chicken thighs with golden crisp skin on an ordinary plate, one small cut edge revealing opaque cooked thigh meat with just a translucent liquid sheen of fully melted garlic-chive butter and tiny chive flecks beneath the closely attached skin, without any solid filling, cheese, drumsticks or garnish
Melissa Hart

Air Fryer Bone-In Chicken Thighs

A little garlic-chive butter under the skin seasons bone-in thighs from the inside while the outside dries and browns in the basket. Loosen the skin gently with your fingers before cooking, leaving it attached around the edges so the butter stays against the meat instead of draining straight out, and use only a thin layer rather than a large lump. Cook skin-side up throughout so the stuffed skin stays in place and finishes with browned, crisp patches.
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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 with garlic, chives, lemon zest and 1/4 teaspoon salt.
  2. Pat thighs dry and loosen the skin carefully while leaving it attached at the edges. Spread half the butter in a thin layer beneath each skin flap.
  3. Rub the outside with oil, remaining salt and pepper and place thighs skin-side up in the basket with space between them.
  4. Air fry for 25 to 30 minutes without turning until the skin is golden and the thickest meat reaches 175 to 185°F, always at least 165°F. Check beside the bone rather than touching it.
  5. Rest skin-side up, uncovered, for 5 minutes and serve one thigh per person.