Crispy Lemon Pepper Air Fryer Chicken Thighs

While many air fryer recipes benefit from preheating to ensure consistent cooking and immediate crisping, this particular recipe for Lemon Pepper Chicken Thighs does not strictly require it. We’ve designed it for maximum convenience, allowing you to place the seasoned chicken directly into the air fryer. If you choose to preheat your air fryer for 5 minutes at 380°F (193°C), it might slightly reduce the overall cooking time and contribute to an even crispier skin, but it’s not essential for a delicious result.

These bone-in, skin-on chicken thighs typically require about 25 minutes of cooking time at 380°F (193°C). However, cooking times can vary depending on several factors, including the specific model and wattage of your air fryer, the size and thickness of the chicken thighs, and whether they are bone-in or boneless. To ensure your chicken is perfectly cooked and safe to eat, always rely on an internal kitchen thermometer. The chicken is fully cooked when its internal temperature reaches 165°F (74°C) at its thickest part, avoiding the bone. For consistent results, especially with different air fryer types (basket vs. oven-style), a thermometer is your best friend.

No, this recipe is designed to be largely hands-off, so flipping the chicken thighs is not strictly required. The air fryer’s powerful convection fan circulates hot air evenly around the food, ensuring all sides get crispy and cooked through, especially if you arrange them in a single layer without overcrowding. The key is to leave enough space between each chicken thigh in the basket for optimal air circulation. If you pack them too tightly, the chicken will steam rather than crisp, and might not cook as evenly or brown properly. However, if you prefer an absolutely uniform crispiness, you can certainly flip them halfway through the cooking process.

Absolutely! While this recipe calls for bone-in, skin-on chicken thighs for their rich flavor and moisture, you can certainly adapt it for other chicken cuts. If using boneless, skinless chicken thighs, they will cook faster, likely needing around 15-20 minutes. For boneless, skinless chicken breasts, you’ll need to be more careful as they tend to dry out more quickly. I would recommend starting to check their internal temperature after 12-15 minutes, ensuring they reach 165°F (74°C). The cooking time will also depend on the thickness of the breasts. Always use a meat thermometer to gauge doneness and prevent overcooking.

For this particular recipe, spraying your air fryer basket is generally not necessary. Since the chicken thighs are coated in olive oil as part of the marinade, they are unlikely to stick to the basket. However, if you typically like to spray your air fryer to prevent sticking or just for peace of mind, make sure to use a cooking spray that is explicitly olive oil-based or a pump-style oil mister with your preferred cooking oil (like avocado or olive oil). Avoid aerosol nonstick sprays (like PAM) that contain propellants and harsh chemicals, as these can accumulate over time and gunk up the non-stick coating of your air fryer basket, making it sticky and difficult to clean.

Storing and reheating these Air Fryer Lemon Pepper Chicken Thighs is simple! Once cooled, place any leftover chicken in an airtight container and store it in the refrigerator for up to 3-4 days. To reheat, the air fryer is your best bet for maintaining that delicious crispy skin. Place the chicken thighs back into the air fryer basket at 350°F (175°C) for 5-8 minutes, or until thoroughly heated through and the skin is crisp again. You can also reheat them in a conventional oven at 375°F (190°C) for about 10-15 minutes. While you can microwave them, the skin won’t be as crispy, but they will still be flavorful.

Step 1: Prepare the Dry Seasoning Mix. In a small bowl, combine your aromatic dry ingredients: the minced garlic, onion powder, Italian seasoning, black pepper, salt, paprika, and vibrant lemon zest. Whisk them together thoroughly until all the spices are well-mixed. This ensures an even distribution of flavor across your chicken.

Step 2: Whisk the Wet Marinade. In a separate small bowl, whisk together the olive oil (or avocado oil) and the freshly squeezed lemon juice. This creates the liquid base for our marinade, which will help tenderize the chicken and ensure the dry seasonings adhere beautifully.

Step 3: Coat Chicken with Oil and Lemon. Place your chicken thighs in a large bowl or on a platter. Pour the whisked oil and lemon mixture generously over all the chicken thighs. Make sure each piece is thoroughly coated. Using your hands, rub the mixture all over the chicken, ensuring every crevice and surface is covered. This initial coating is crucial for tenderness and flavor penetration.

Step 4: Rub in the Spices. Now, sprinkle the dry spice mixture (from Step 1) over the oil-coated chicken thighs. Once again, using your hands, rub this spice blend all over each chicken piece. Don’t be shy – get under the skin if you can for even deeper flavor! Ensure the chicken is evenly and generously covered with the lemon pepper seasoning.

Step 5: Apply Dry Seasoning. With the chicken already coated in the oil and lemon mixture, now it’s time to generously sprinkle the spice mixture (garlic, onion powder, Italian seasoning, black pepper, salt, paprika, and lemon zest) over each chicken thigh. Make sure to get good coverage on all sides.

Step 6: Ensure Full Coverage. Use your hands again to rub the spice mixture into the chicken thighs. This ensures the dry seasonings adhere well to the moist surface created by the oil and lemon juice, creating a robust, flavorful crust. Don’t forget to season both sides for maximum impact.

Step 7: Allow to Rest. Once fully seasoned, let the chicken thighs rest at room temperature for about 10 minutes. This short resting period allows the flavors to meld and the chicken to come closer to room temperature, which helps it cook more evenly.

Step 8: Arrange in Air Fryer. Carefully place the seasoned chicken thighs in a single layer in your air fryer basket. It’s crucial not to overcrowd the basket. Ensure there’s enough space between each thigh for the hot air to circulate freely. This is key for achieving that desirable crispy skin and even cooking. You may need to cook in batches depending on the size of your air fryer.