Air-Fryer Chicken Thighs

Very confusing recipe Header says cook for 20 total and body days cook for 15, flipping half way through at 15 minutes. So is it 20 or 39 minutes total cooking time?

I air fry bone-in skin-on thighs frequently, usually with nothing but olive oil rubbed on and seasoning, and they are crispy and delicious. For my fryer (a small and inexpensive Proctor Silex), I do 11 minutes skin side down at 400°, then flip and do another 11 minutes. I don’t think 15 minutes at 375° would get me to 165°. I am always interested in new things to cook in this handy little appliance and am looking forward to trying this marinade.

I made these tonight. I did 10 minutes and then turned them over for 9 minutes. I stuck them in the oven at 175 to stay warm while I cooked potatoes in the air fryer. Absolutely delicious.

20 minutes includes prep time, not counting if you choose to marinate for a long time. 15 minutes is cook time, turning halfway through (7 and a half minutes). I would have said “cook chicken about 15 minutes, flipping halfway through”.

Could not for the life of me figure out why my thighs would not get close to 165 even after 40 mins of air frying at 400 and then baking at 350 for 10 mins... then realized my instant read was set to C instead of F. Skin was remarkably crispy and thankfully, meat was still edible. Lesson learned : )

CHICKEN THIGHS (boneless or bone in) are the easiest dinner you can make. Simply marinate them in Italian salad dressing/marinade for 2 hours or over night. Place them in a shallow baking pan, skin down, with the marinade. Bake them in a 375 degree oven for 45 minutes, turning them once when then topside browns. When the skin side browns they are done. 165 degrees is the test. Serve them with any side you might have in the closet.

I would never have thought to combine these ingredients to marinate chicken...EVER. Boy, am I glad I did. I used bone in chicken drumsticks, left in the marinade at room temp for about an hour. Air fryer on chicken settings until 165 temp reached. Dusted with Aleppo pepper before serving. Fabulous! For all the angst in the comments about cooking times, follow the directions for your air fryer for the cut of chicken because it will vary.

Try this: Rub the thighs in pure sesame oil on the skin side only. Place the non-skin side in teriyaki sauce and put them in the fridge for an hour. Set the air fryer to 400F Cook them skin side down for 10 minutes. Flip and cook for approximately another 10. That's the ticket in my machine. Yours may vary. Remove when done. Crunchy sesame skin on top, salty/sweet teriyaki flavor infused in the meat.

This was such a great flavor combination! I marinated 4 thighs in a bowl for 7 hours, and set the bowl on the counter for about an hour before cooking. I used a Cosori 6-quart air fryer set to 380 degrees. I cooked for 8 minutes, skin side down, and then flipped and cooked for 15 minutes to bring them to 165 and get that beautiful color! Chicken in the air fryer can get repetitive, so this was a delicious way to add some variety.

Loved this one, more than I thought I would. I used Greek yogurt instead of sour cream, and apple cider vinegar instead of rice vinegar. Marinaded for ~2hrs before cooking in my air fryer (and followed my air fryer instructions - 23min at 380C, flipping halfway through). Nice and crispy skin, so delicious. Served with rice and broccoli.

This was soooo good! Last minute decision, so I only marinated for a little over an hour. After reading comments on lacking flavor, I sprinkled the chicken (bone in, skin on thighs) with a Middle Eastern seasoning mix. Perfect!! Air fried in my Ninja countertop model (and now searching YouTube on how to clean the interior...eeek) for 12 minutes per side at 400. Served with fresh corn and roasted zucchini and sweet peppers. Keeper!