There’s something incredibly satisfying about a chicken dinner that’s both easy to make and bursting with flavor—and that’s exactly what you get with these Garlic Paprika Air Fryer Chicken Thighs. As someone who spends a lot of time experimenting in the kitchen, I can honestly say this recipe hits all the right notes. The air fryer does most of the heavy lifting, delivering juicy, golden-brown chicken with irresistibly crispy skin and smoky-spiced goodness in every bite. It’s fast, it’s low effort, and it feels like a cheat code for a weeknight win.
I originally started making these chicken thighs on hectic weeknights, but they’ve become a regular even on weekends. The combo of garlic, smoked paprika, and a touch of olive oil gives the chicken such a warm, savory flavor—and the air fryer seals the deal with that signature crunch. No marinating, no deep frying, and barely any cleanup. Trust me, once you try this, you’ll never go back to oven-roasting your chicken thighs again.
What You Need To Make This Recipe
Chicken Thighs (bone-in, skin-on):
These are the stars of the show. Bone-in, skin-on chicken thighs hold their moisture beautifully and develop a mouthwatering crispy skin in the air fryer. They’re also more forgiving than chicken breasts, so you won’t end up with dry meat.
Garlic (minced or crushed):
Garlic brings a punch of savory depth that’s essential in this recipe. Fresh garlic adds a sharper bite, while pre-minced is great for convenience. Either way, it pairs perfectly with the paprika for bold flavor.
Smoked Paprika:
This isn’t just your average paprika—it’s the smoky version that adds a subtle, woodsy heat and a gorgeous red hue to the chicken. It’s the key to getting that rich, slightly charred flavor without needing a grill.
Olive Oil:
A little olive oil goes a long way in helping the spices stick and the skin crisp up in the air fryer. It also adds a nice touch of richness and enhances the overall flavor.
Salt and Black Pepper:
Simple but crucial. Salt brings out the natural flavors of the chicken, while black pepper adds just enough kick to round everything out.
Ingredients List
- 4 bone-in, skin-on chicken thighs
- 3 cloves garlic, minced
- 1 ½ teaspoons smoked paprika
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
How to Make Garlic Paprika Air Fryer Chicken Thighs
Preheat the Air Fryer
Start by preheating your air fryer to 375°F (190°C) for about 5 minutes. This step helps jump-start the cooking and ensures that your chicken thighs begin crisping up the moment they hit the basket.
Prepare the Chicken
While the air fryer is heating, pat the chicken thighs dry with a paper towel—this is key for crispy skin. Then, place them in a large bowl.
Season the Chicken
Add the minced garlic, smoked paprika, olive oil, salt, and black pepper to the bowl. Rub everything into the chicken, making sure each thigh is well coated with the spice blend. You want the seasoning to get under the skin and around the edges.
Air Fry the Chicken
Place the chicken thighs in the air fryer basket in a single layer, skin side up. Cook for 25–30 minutes, flipping once halfway through. The chicken is done when the skin is crispy and the internal temperature reaches 165°F (74°C).
Rest and Serve
Let the chicken thighs rest for 5 minutes after cooking. This helps lock in the juices and keeps every bite tender and flavorful. Then serve and enjoy!
Tips for Making this Recipe
- Dry your chicken really well before seasoning. Moisture is the enemy of crispy skin.
- Don’t overcrowd the air fryer basket. Give each thigh space so the hot air can circulate evenly.
- Check the temperature using a meat thermometer to ensure the chicken is cooked through without drying it out.
- Use smoked paprika specifically, not regular sweet paprika—it makes a big difference in flavor.
- Marinate if you have time. Even just 30 minutes in the seasoning blend before cooking can boost the flavor even more.
- Try different spice add-ins like cayenne, onion powder, or a pinch of cumin for your own twist.
FAQs
Can I use boneless chicken thighs?
Yes, but they’ll cook faster—start checking them at the 18-minute mark. Just know you won’t get the same crispy skin.
What if I don’t have smoked paprika?
You can use regular paprika in a pinch, but you’ll miss that smoky flavor. Adding a touch of chipotle powder or liquid smoke can help replicate it.
Can I prep this ahead of time?
Absolutely! You can season the chicken and refrigerate it for up to 24 hours before cooking. Just let it sit at room temp for 15 minutes before air frying.
Do I need to flip the chicken in the air fryer?
Yes, flipping helps cook the chicken evenly and makes sure both sides get golden and crisp.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 5–7 minutes to crisp it up again.