Air Fryer Chicken Thighs – Crispy and Juicy

Name: Air Fryer Chicken Thighs – Crispy and Juicy
Total time: 35 min
Yield: 4
Ingredients: 4 pieces chicken thighs; 1 tablespoon olive oil; to taste salt; to taste pepper; to taste sweet paprika; to taste garlic powder

Chicken thighs cooked in an air fryer, crispy on the outside and juicy inside, seasoned with paprika and garlic.

Time: 35 min4 servingsDifficulty: Easy190°CChicken

Steps

1
Pat the chicken thighs dry with paper towels. If any pieces are unusually large, cut them to uniform sizes for even cooking.
2
Toss the thighs with a drizzle of olive oil, salt, pepper, paprika, and garlic powder to taste. Let them marinate for a few minutes if time allows.
3
Cook in the Air Fryer at 190°C (375°F) for 30 minutes, turning halfway if size permits.
4
Let the thighs rest for a few minutes, then serve warm. Ensure the meat is fully cooked (no pink inside).

Shopping list

4 chicken thighs, 1 tbsp olive oil, salt and pepper (to taste), paprika powder and garlic powder (to taste)

Recipe story

Oven-roasted chicken thighs are a classic in Mediterranean cuisine, where poultry was often cooked with olive oil and aromatic herbs. Paprika, introduced to Europe by Ottoman traders, quickly became a popular spice in Spain and Hungary. The modern air fryer reinterpretation preserves the crispy texture and juiciness while reducing the amount of oil needed.

Ingredient Secrets

Black pepper

Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.

Sea salt

Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.

Paprika

Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.

Garlic

Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.

Olive oil

Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.