Crispy Garlic Skin-On Chicken Thighs in an Air Fryer
Juicy, tender meat with a perfectly crispy skin—achieved faster and better in an air fryer than in an oven.
- Time
- 45 min
- Serving
- 508 kcal
- Ingredients
- ≈ $1.18
- Protein
- 43 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 250 g
- 2 Garlic≈ $10.00 per kg 3 g
- 3 Paprika to taste
- 4 Salt 2 g
- 5 Ground black pepper to taste
- 6 Sunflower oil 4 ml
- 7 Lemon≈ $4.70 per kg 8 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the thighs dry, then rub with a mix of minced garlic2, smoked paprika, salt, black pepper, and oil; let marinate for 15 minutes.
Preheat the air fryer basket for 3 minutes at 390°F (190°C).
Place thighs skin-side down and cook for 12 minutes at 390°F (190°C).
Flip skin-side up and cook another 12–14 minutes until golden and crispy; check that juices run clear when pierced near the bone and the meat is no longer pink.
Drizzle with lemon7 juice before serving.
Tips
- Why it works
- Pat the thighs dry to remove moisture so the skin crisps instead of steaming. Wet skin stays pale and soggy.
- Substitutions
- Use olive oil instead of sunflower oil for a richer flavor. Substitute 1 tsp onion powder for paprika if needed.
- Common mistakes
- Overcooking turns the skin rubbery and the meat dry; check juices at 10 minutes total, not later.
- Storing and reheating
- Eat fresh or store for 2 days. Reheat in the air fryer at 350°F (175°C) for 5 minutes, skin-side up.
- Serve with
- Pair with roasted potatoes and a simple green salad for a balanced, filling meal.
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