Air Fryer Paprika Chicken Thighs Recipe

The promise of irresistibly juicy, golden chicken with a smoky paprika kick has never been easier—or more fun! These Air Fryer Paprika Chicken Thighs are my secret for effortlessly bold flavor and comfort food vibes, all with that crispy skin we crave and minimal cleanup.

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Ingredients You’ll Need

This short and sweet ingredient list is as approachable as they come—but don’t let that fool you! Each element brings something essential to the magic of Air Fryer Paprika Chicken Thighs, from juicy texture to vibrant flavor and tantalizing color.

• Chicken Thighs (bone-in, skin-on): The star! Bone-in thighs offer maximum juiciness, and the skin crisps up beautifully in the air fryer for a satisfying crunch.
• Olive Oil: A drizzle helps the spices adhere and encourages golden, crispy skin.
• Smoked Paprika: This gives our chicken that signature smoky, savory punch plus gorgeous color. Regular paprika works, but smoked takes it to the next level!
• Onion Powder & Garlic Powder: Reliable pantry heroes that add subtle, aromatic depth and mouthwatering savoriness.
• Salt: Essential for drawing out flavor and ensuring every bite pops.

Variations

One of the best things about Air Fryer Paprika Chicken Thighs is how easily you can play up the flavors or tweak the approach to suit your needs. Let your cravings (and what’s in your cupboard) inspire you!

• Spicy Kick: Add 1/2 teaspoon cayenne pepper or chili powder to the spice mix for a zesty, fiery twist.
• Herby Mediterranean: Sprinkle in a teaspoon of dried oregano or thyme for a sunny, herbaceous flair.
• Lemon-Garlic: Add the zest of one lemon and a squeeze of juice to the olive oil before coating the thighs for a tangy, fresh pop against the smoky paprika.
• Boneless Swap: You can use boneless, skinless chicken thighs—just reduce the cook time and keep a close eye for doneness.

How to Make Air Fryer Paprika Chicken Thighs

Step 1: Mix Your Spices

Start by combining your smoked paprika, garlic powder, onion powder, and salt in a small bowl. Give it a good stir to evenly distribute everything—this way, every inch of chicken gets maximum flavor and even color.

Step 2: Prep and Oil the Chicken

Pat each chicken thigh dry with a paper towel—you want them as dry as possible so the skin crisps up in the air fryer. Drizzle olive oil over the top and use your hands to massage it all over, getting into every nook and cranny.

Step 3: Apply the Spice Mixture

Sprinkle your prepared spice blend generously over the chicken thighs, coating all sides as evenly as possible. Don’t be shy—this is where all that paprika magic happens.

Step 4: Preheat and Arrange in the Air Fryer

Preheat your air fryer to 400°F for about 5 minutes. Once hot, arrange the thighs in a single layer, skin side down, so they cook evenly and develop that delectable crust.

Step 5: Air Fry, Flip, and Finish

Cook for 12 minutes, then use tongs to flip them skin side up. Continue cooking for another 10–12 minutes, until the skin is crispy and the internal temp hits 175–180°F for ultimate juiciness.

Step 6: Rest and Enjoy

Let the chicken thighs rest for 5 minutes before serving—this locks in the juices and makes every bite perfection. Now dig in and savor the smoky, crispy reward!

How to Serve Air Fryer Paprika Chicken Thighs

Garnishes

Brighten your chicken thighs with a sprinkle of fresh chopped parsley or cilantro for color, or a quick scatter of thinly sliced green onions. A few flakes of sea salt right after air frying can really elevate that final flavor burst.

Side Dishes

Pair your Air Fryer Paprika Chicken Thighs with classic mashed potatoes, fluffy rice, or a simple green salad. Roasted veggies, lemony couscous, or even grilled corn on the cob create a fresh and balanced meal bursting with color.

Creative Ways to Present

Slice the finished chicken thighs and serve over grain bowls with pickled onions and a dollop of Greek yogurt, or tuck them into warm pita with crunchy veggies for a Mediterranean-inspired wrap. For parties, pile them high on a platter and let folks dip into their favorite sauces!

Make Ahead and Storage

Storing Leftovers

Leftover chicken thighs keep beautifully in the fridge for up to 3–4 days. Let them cool completely before sealing them in an airtight container to maintain moisture and flavor.

Freezing

For longer storage, freeze cooked chicken thighs in a heavy-duty zip-top bag or airtight container for up to 2 months. Be sure to label the date, and let thaw overnight in the fridge before reheating for best results.

Reheating

Pop leftovers back into the air fryer at 350°F for 5–7 minutes to restore their crispy skin, or heat in a 350°F oven until warmed through. The microwave works in a pinch, but you may sacrifice some crispness—try a quick air fry finish to bring back the texture!

FAQs

Final Thoughts

Give these Air Fryer Paprika Chicken Thighs a try—the crispy skin, smoky flavor, and juicy tenderness make them a hands-down winner for any night of the week. Once you experience just how easy and tasty homemade fried chicken can be, you’ll want this recipe on repeat!

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