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Air Fryer Lemon Pepper Chicken Thighs

Air Fryer Lemon Pepper Chicken Thighs

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We crisp bone-in, skin-on chicken thighs in the air fryer at 380°F then finish at 400°F for golden skin. A simple lemon-pepper rub and fresh lemon finish deliver bright, sharp flavor with reliably juicy meat.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Modern comfort
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 lb chicken thighs bone-in, skin-on (about 6 medium thighs)
  • 1.5 tablespoon lemon pepper store-bought blend
  • 1 teaspoon kosher salt
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 tablespoon neutral oil canola or grapeseed
  • 1 lemon zested and halved (zest in rub, half for finishing)
  • 1 tablespoon unsalted butter optional; melted, for brushing at end
  • 2 tablespoon fresh parsley chopped, for garnish

Equipment

  • Air fryer Large basket-style or drawer-style, 3–5 qt minimum
  • Instant-read thermometer For checking 165°F internal temp
  • Tongs For flipping thighs safely

Method
 

  1. Preheat the air fryer to 380°F for 5 minutes while you prep the chicken.
  2. Pat chicken thighs completely dry with paper towels and tuck a little zest under the skin; brush skin lightly with 1 tablespoon oil.
  3. Season both sides with 1 teaspoon kosher salt, 1.5 tablespoon lemon pepper, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder, pressing rub onto skin.
  4. Arrange thighs skin-side up in a single layer in the air fryer with space between pieces and cook at 380°F for 10 minutes.
  5. Flip thighs skin-side down, increase temp to 400°F, and cook 8–12 more minutes until skin is golden-brown and an instant-read thermometer reads 165°F near the bone.
  6. Remove to a rack, brush with melted butter if using, squeeze remaining lemon half over top, rest 5 minutes, then sprinkle parsley and serve.

Notes

  • Patting skin fully dry and adding a short high-heat finish (400°F) produces the crispiest skin.
  • Check the thickest part near the bone with a thermometer; 165°F is the safe internal temp.

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