Crispy Air Fryer Chicken Thighs with Fine Herbs: the secret to golden skin and ultra-juicy meat

Making Air Fryer Chicken Thighs (Sobrecoxa de Frango na Airfryer) is the ultimate trick for a quick, tasty, and healthy lunch or dinner. With the right skin-drying technique and an aromatic marinade of fine herbs with garlic and lemon, you get golden, crackling skin without losing the meat’s inner juiciness.

Special Marinade Ingredients

• 2.2 lb bone-in, skin-on chicken thighs (1 kg) (the skin is essential for crispiness)
• 4 crushed garlic cloves and zest of 1 Sicilian or Tahiti lemon
• 1 tablespoon sweet or smoked paprika
• 1 tablespoon olive oil
• 1 teaspoon chopped fresh rosemary and thyme
• Salt and freshly ground black pepper to taste
• The secret: 1/2 teaspoon baking soda or baking powder mixed with the salt to dry out the skin.

Step by Step: How to Roast Without Drying Out

1. Pat the pieces thoroughly dry with paper towels before seasoning. The drier the surface, the crispier the skin gets.
2. Marinate for at least 20 minutes so the seasonings penetrate well down to the bone.
3. First stage (355°F / 180°C for 18 minutes): Place in the air fryer basket skin side down to cook the meat through and render the fat.
4. Second stage (400°F / 200°C for 7 to 10 minutes): Flip skin side up to brown and crisp until deeply golden.

BC

Boas Comidas (@boascomidasbr)
on X (formerly Twitter)

“The secret to juicy air fryer chicken: pat the skin dry first, start roasting at 355°F (180°C), and finish at 400°F (200°C) just to crisp it up! 🍗🔥 #AirFryerRecipes #Foodie”

Serve with our classic Fluffy White Rice (Arroz Soltinho) or try our Refreshing Salads at Boas Comidas!