Chicken thighs
On the bone with skin. Juicier than fillet.
- Program
- Air fry
- Temperature
- 180 °C
- Time
- 22–25 min
Core 75 °C · 2 thighs, 250–300 g · Flip halfway · Rest 5 min
Before you start
Seasoning and prep.
- Pat the meat dry — a dry surface gives a crisper crust.
- Rub in oil and seasoning under and over the skin where there is any.
- Preheat the air fryer for 3 minutes.
- Do not overfill the basket — let the air circulate.
Seasoning combinations
Classic
- Salt
- Pepper
- Paprika
- Garlic powder
- Olive oil
Lemon and herbs
- Lemon
- Timian
- Rosemary
- Garlic
- Olive oil
Honey mustard
- Dijonsennep
- Honey
- Salt
- Pepper
Grillkrydder
- Paprika
- Oregano
- Garlic
- Salt
- Pepper
Timer · Air fry · 22 min at 180 °C
22:00
Start once the basket is in.
Along the way
- Skinnet up second half. Ferdig when the juices is clear.