Marinated chicken thighs in the air fryer are the perfect mix of crispy, juicy, and packed with flavour. With just a few simple ingredients, you’ll have a hassle-free meal that tastes absolutely amazing every single time.
Is it just me or do you, too, get this feeling of overwhelming satisfaction when you put something in the fridge to marinate before you go to bed. Or before you go to work. Or before you go about your day. A feeling of great accomplishment. Like if nothing else gets done today, AT LEAST I’MA HAVE MARINATED CHICKEN (or whatever it is I’m marinating!) FOR DINNER, OK?!
It’s just like… as I’m sleeping, working, reading, out for a walk, grocery shopping, WRITING THIS BLOG POST FOR CRYING OUT LOUD, my dinner is getting more and more flavourful without me even having to lift any more fingers. That’s why marinated chicken thighs in the air fryer is always a dinner I can rely on for being quick, easy, and downright delicious.
And the best part? After all that time marinating, your chicken thighs go straight into the air fryer, where they crisp up beautifully on the outside while staying juicy on the inside. No flipping, no babysitting, just perfectly cooked chicken with barely any effort.
This is the kind of meal you keep in your back pocket for those nights when you don’t want to go crazy in the kitchen—but still want something that tastes like it took houuuuurs to make! 😉 And let’s face it, who doesn’t love a meal that practically cooks itself? Toss those marinated thighs into the air fryer and let it work its magic while you do…well, whatever you’re doing.
WHAT YOU’LL NEED TO MAKE THESE AIR FRIED MARINATED CHICKEN THIGHS
If you’re looking for a foolproof way to get juicy, flavourful chicken with crispy skin, this recipe is it! The air fryer locks in all the delicious marinade while giving the outside that perfect golden-brown crisp. Plus, it’s quick, easy, and doesn’t require heating up the whole kitchen. Whether you’re serving this with a side of veggies, salad, or your favourite dipping sauce, these marinated chicken thighs are bound to become a new go-to meal. I especially love them on busy weeknights! Let’s get into the details of what you’re going to need down below:
- Chicken Thighs: These stay extra juicy thanks to the bone while the skin crisps up beautifully in the air fryer. You can also use boneless thighs, but they’ll cook a little faster.
- Honey Mustard Chicken Marinade: The perfect balance of sweet and tangy! The honey caramelizes as it cooks, adding a touch of natural sweetness, while the mustard brings a little zing. Check out my quick and easy honey mustard marinade for chicken recipe!
HOW TO MAKE MARINATED CHICKEN IN THE AIR FRYER
You can find full instructions for how to make these delicious air fryer marinated chicken thighs in the recipe card down below, but here are a few quick tips to keep in mind:
- Make sure you mix the marinade ingredients well. This ensures every bite of chicken is packed with balanced flavour.
- Pat the chicken dry before marinating. This helps the marinade stick better and soak into the meat more effectively.
- Make sure all of the chicken thighs are fully submerged in the marinade. This ensures every piece absorbs maximum flavour for the best results.
- Let the chicken marinate long enough. At least 30 minutes is great, but a few hours (or overnight) will give you even more flavour.
- Shake off any excess marinade (but don’t wipe it off!) before putting the chicken thighs in the air fryer. This ensures the chicken still gets coated while helping the skin crisp up without too much excess liquid.
- Don’t overcrowd the air fryer. Give the chicken thighs some space so the air can circulate properly, crisping up the skin.
- Flip halfway through cooking. This helps both sides get evenly crispy and golden brown. RECIPE NOTE: You don’t have to do this if you’re using an air fryer basket that has holes in it which allows for 360° air circulation).
- Check for doneness. Use a meat thermometer to ensure the chicken reaches 165°F (75°C) at the thickest part without touching the bone.
- Let the chicken rest before serving. A few minutes of resting time keeps the meat juicy and flavourful.
- Boil the marinade if you plan to use it as a sauce or a glaze. Boiling helps eliminate any bacteria from the raw chicken and thickens the marinade for a flavourful finish.
FREQUENTLY ASKED QUESTIONS
Yes, you can absolutely put marinated chicken in the air fryer! In fact, it’s a great way to cook it because the air fryer helps lock in all that juicy flavour while giving the chicken a crispy, golden-brown finish. Just make sure to shake off any excess marinade before popping the chicken in to avoid too much liquid in the basket, which can prevent the skin from getting crispy. As long as you marinate it properly, the air fryer will work its magic and deliver delicious, tender chicken every single time!
Cooking chicken thighs in your air fryer usually takes about 25 to 30 minutes, depending on the size and whether you’re using bone-in or boneless thighs. For bone-in thighs, you’ll want to cook them at 400°F (200°C) for about 25-30 minutes, flipping halfway through for even crispiness (although not necessary if your air fryer basket has holes throughout). If you’re using boneless thighs, they typically cook a bit faster, around 18-20 minutes. Always check that the internal temperature reaches 165°F (75°C) to ensure they’re fully cooked and safe to eat!
Marinated chicken doesn’t necessarily cook faster, but it can cook more evenly and stay juicier. The marinade helps tenderize the meat, so it retains moisture during cooking, which can make the chicken seem more tender and flavourful. However, the cooking time will still depend on the thickness of the chicken and whether it’s bone-in or boneless. So while it might feel like it’s cooking quicker due to the increased juiciness and flavour, the actual time in the air fryer will be about the same as non-marinated chicken. Just make sure to check the internal temperature to ensure it’s fully cooked!
To store leftover marinated chicken thighs, place them in an airtight container or wrap them tightly in plastic wrap or foil. Store them in the refrigerator for up to 3-4 days. If you want to keep them for a longer period, you can freeze them uncooked in the marinade for up to 3 months. Just make sure to let them cool to room temperature before storing, and when you’re ready to reheat, follow the tips for reheating below to keep them juicy and flavourful!
To reheat marinated chicken thighs, the best method is to use the air fryer or oven to keep them crispy and juicy. If using the air fryer, preheat it to 375°F (190°C) and cook the chicken for about 5-8 minutes, flipping halfway through. If you prefer the oven, heat it to 375°F (190°C) and bake the chicken on a lined baking sheet for about 10-15 minutes, depending on the size of the thighs. For both methods, make sure the chicken is heated through to an internal temperature of 165°F (75°C) for food safety. Reheating this way ensures the chicken stays moist inside with a crispy exterior!
MORE GREAT AIR FRYER RECIPES FOR YOU TO MAKE THIS WEEK
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MARINATED CHICKEN THIGHS IN AIR FRYER
Ingredients
- 4 Bone-in, Skin-on Chicken Thighs
- 1 batch Honey Mustard Chicken Marinade
Instructions
- Pat the chicken thighs dry with paper towels.
- Coat them thoroughly in the honey mustard marinade, making sure to get some under the skin for max flavour. Cover and marinate in the fridge for at least 30 minutes but up to overnight (the longer the better).
- If needed, preheat the air fryer to 380°F (193°C) for 3–5 minutes.
- Shake off any excess marinade (but don’t wipe it all off—flavour is king). Place the thighs skin-side down in the air fryer tray or basket.
- Air fry at 380°F for 12 minutes, then flip them skin-side up. You can brush them with a bit more marinade if desired.
- Increase the temp to 400°F and cook for another 8–10 minutes until the skin is crispy and the internal temp reaches at least 165°F (but 175°F–185°F is ideal for juicy thighs).
- Let the chicken rest for 5 minutes to keep it juicy.
- To use the marinade as a glaze or dipping sauce: Pour any leftover marinade into a small pan. If there are garlic bits or herbs, leave them in—they’ll add flavour! Heat over medium-high heat until it reaches a full rolling boil. This ensures any bacteria from the raw chicken is killed. Let it boil for at least 3 minutes (5 minutes to be extra safe). If you want a thicker, more concentrated glaze, reduce the heat to medium-low and let it simmer for 5–7 more minutes until slightly thickened. Taste and adjust (see notes).
- Drizzle over your crispy air-fried chicken thighs or serve as a dipping sauce!
Video
Notes
- If the sauce is too tangy, stir in a teaspoon of honey.
- If it’s too thick, thin it with a splash of chicken broth or water.
- Want extra richness? Whisk in a small knob of butter at the end.
Nutrition
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