Chicken · American
Crispy Air Fryer Lemon Pepper Chicken Thighs
Bone-in chicken thighs get crisp skin from the air fryer and a bright rub of lemon zest, cracked pepper, garlic, and paprika.
These crispy air fryer lemon pepper chicken thighs use fresh lemon zest and plenty of cracked black pepper for a bright, savoury dinner. The air fryer renders the skin while keeping the meat juicy, and a final squeeze of lemon keeps the flavour fresh.
Ingredients
Instructions
Air fryer:190°C / 374°F
Preheat the air fryer to 190°C for 3 minutes. Pat the chicken thighs very dry with kitchen paper, especially on the skin side.
In a small bowl, mix the olive oil, lemon zest, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne if using.
Rub the seasoning paste all over the chicken, working some under the skin where you can without tearing it. Place the thighs skin-side up in a single layer with space between them; cook in batches if needed.
Air fry at 190°C for 24–28 minutes, flipping the thighs skin-side down after 12 minutes, then turning them skin-side up again for the final 6–8 minutes to crisp.
Check the thickest part of each thigh without touching the bone. The chicken is safe when it reaches at least 74°C/165°F internally; very large thighs may need 2–5 minutes more.
Rest for 5 minutes, then squeeze over fresh lemon juice and scatter with parsley before serving.
Tips & tricks
- For the crispiest skin, do not add lemon juice before cooking; the zest gives lemon flavour without making the skin wet.
- If your air fryer browns aggressively, reduce to 180°C for the last few minutes once the chicken has good colour.
- Boneless skinless thighs cook faster; start checking for 74°C/165°F after 14–16 minutes.
- Serve with rice, roasted potatoes, green beans, or a simple salad.
Air fryer cooking guides
Exact times & temperatures for the ingredients in this recipe.
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