Air Fryer Pepper Garlic Chicken Thighs are crispy on the outside, juicy on the inside, and packed with bold garlic and black pepper flavor. This recipe serves 4.
Ingredients
- 8 bone-in, skin-on chicken thighs (or 6 boneless, skinless thighs)
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1 tbsp freshly cracked black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Pat the chicken thighs dry with paper towels.
- In a large bowl, combine the olive oil, minced garlic, black pepper, garlic powder, onion powder, smoked paprika, oregano, salt, and lemon juice.
- Add the chicken thighs and toss until evenly coated. Marinate for 30 minutes if time allows.
- Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
- Arrange the chicken thighs skin-side down in a single layer in the air fryer basket. Do not overcrowd; cook in batches if needed.
- Air fry for 12 minutes, then flip the chicken skin-side up.
- Continue cooking for 10–15 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- For extra-crispy skin, increase the temperature to 400°F (200°C) for the final 2–3 minutes.
- Let the chicken rest for 5 minutes before serving.
- Garnish with chopped fresh parsley.
Serving Suggestions
Serve with:
- Air fryer potato wedges
- Roasted vegetables
- Coleslaw
- Rice or mashed potatoes
- A fresh green salad
Tips
- Drying the chicken thoroughly before seasoning helps achieve crispier skin.
- Freshly cracked black pepper provides the best flavor.
- If using boneless thighs, start checking for doneness after 16–18 minutes, as they cook faster than bone-in thighs.
- Avoid overcrowding the air fryer basket to ensure even browning and crispiness.