Air Fryer Chicken Thighs: Crispy Bone-In & Boneless Times

Chicken thighs are one of the best things to cook in an air fryer. They are usually cheaper per kilo than breast, they have more fat so they stay juicy, and the skin crisps beautifully in circulating hot air.

Here are reliable timings for every type of thigh you'll find in a UK supermarket, plus an easy recipe and serving ideas.

Timings by type

All times assume a preheated air fryer and thighs in a single layer with space between them. Sizes vary, so check the temperature before serving.

• Bone-in, skin-on (about 150–200 g each): 22–28 minutes at 190°C
• Bone-in, skinless: 20–24 minutes at 190°C
• Boneless, skin-on: 18–22 minutes at 190°C
• Boneless, skinless thigh fillets: 15–20 minutes at 190°C
• Diced thigh pieces (3 cm): 10–14 minutes at 200°C, shaken twice

Getting crispy skin

Pat the thighs completely dry with kitchen paper before seasoning — moisture on the skin turns to steam and stops it crisping. A little oil rubbed into the skin helps it brown evenly.

Start skin side down so fat renders out of the skin, then turn skin side up for the second half. A final 2–3 minutes at 200°C gives extra crunch if needed.

Tip: Don't pile thighs on top of each other. If they're touching, the sides stay pale and soft.

Checking they're cooked safely

Undercooked chicken can carry bacteria such as campylobacter and salmonella, so it's important to check rather than rely on time alone. Push a probe thermometer into the thickest part, avoiding the bone: it should read at least 75°C.

Without a thermometer, cut into the thickest part. The meat should be white or slightly off-white with no pink, and the juices should run clear. Meat next to the bone in thighs can stay slightly pink even when cooked, which is why a thermometer is the most reliable check.

Don't wash raw chicken — it spreads bacteria around the sink. Wash your hands, boards and knives after handling it.

Flavour ideas

Thighs take on strong flavours well. Try these simple combinations:

• Smoky paprika: smoked paprika, garlic granules, salt and oil
• Lemon and herb: dried oregano, garlic and lemon zest, with a squeeze of juice after cooking
• Honey and soy: brush on a mix of soy sauce and honey for the final 5 minutes only, as sugar burns
• Tandoori-style: plain yoghurt mixed with curry paste, marinated in the fridge for a few hours
• Cajun: shop-bought Cajun seasoning and a pinch of brown sugar

What to serve with them

Cook potato wedges or chips first, keep them warm, then cook the thighs — or use a dual drawer to do both together. Rice, a jacket potato or a big salad all work. Leftover thighs, stripped from the bone, are good in wraps, fried rice or pasta the next day; store them in the fridge within two hours and eat within two days.

General information only. Check product labels and manufacturer instructions before you start.