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Crispy Air Fryer Chicken Thighs: Best Lemon Herb Recipe

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Juicy, bone-in chicken thighs marinated in a bright lemon herb mixture and cooked in an air fryer for shatteringly crisp skin and tender meat.

Ingredients

Scale
  • 4–6 chicken thighs, bone-in and skin-on
  • 1 tsp sea salt (kosher)
  • 1/2 tsp black pepper (freshly cracked)
  • 1/2 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp Dijon mustard
  • 1 tsp honey

Instructions

  1. Remove chicken from fridge 20 minutes before cooking to reach room temperature. Pat dry thoroughly with paper towels.
  2. Season chicken generously on both sides with salt and pepper.
  3. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, and honey until emulsified.
  4. Add chopped rosemary and thyme to the marinade and whisk vigorously.
  5. Place chicken in a large ziplock bag or shallow dish. Pour marinade over chicken, ensuring every piece is coated. Massage into the skin.
  6. Marinate for at least 30 minutes, or up to 4 hours in the fridge. Do not exceed 24 hours.
  7. Preheat air fryer to 400°F (200°C) for 5 minutes.
  8. Place chicken thighs in the air fryer basket skin-side down. Do not overcrowd; cook in batches if necessary.
  9. Cook for 12 minutes.
  10. Flip chicken skin-side up and cook for another 8-10 minutes, or until internal temperature reaches 165°F (74°C).
  11. Remove chicken and let rest on a plate for 5 minutes before serving.

Notes

Ensure chicken skin is completely dry before seasoning to maximize crispiness. Do not overcrowd the air fryer basket to allow proper air circulation. If the skin browns too quickly due to the honey, lower temperature to 380°F for the final minutes. Leftovers can be stored in the fridge for up to 3 days and reheated in the air fryer.

Nutrition

Keywords: air fryer chicken, crispy chicken thighs, lemon herb chicken, healthy dinner, quick weeknight meals, gluten-free recipes

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