Air fryer chicken thighs with paprika and rosemary are a simple and aromatic recipe, perfect for those who want to serve a tasty, crispy, and light main course. The air fryer allows for an even and flavorful cooking with very little oil, keeping the meat tender and juicy, while ensuring a golden and irresistibly crispy skin.
In this aromatic version, the thighs are flavored with sweet or smoked paprika, which gives color and a spicy touch, and with sage, rosemary, and a clove of garlic, to enhance the Mediterranean flavors that make this recipe perfect for any season. The result is a dish that is captivating for its intense aroma and rich yet balanced taste, ideal to be served with a side of potatoes, seasonal vegetables, or a fresh salad.
It is a preparation suitable for the whole family, even for those following a low-fat diet, thanks to the healthy cooking offered by the air fryer. Moreover, it hardly makes any mess and is ready in less than half an hour, perfect for weekday dinners or Sunday lunches.
For this recipe, we used skinless thighs for a lighter version with less fat. Thighs with skin turn out crispier and tastier due to the fat released by the skin.
- Difficulty: Very Easy
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Air Fryer Chicken Thighs with Paprika and Rosemary:
- 2.2 lbs chicken thighs
- 4 tbsps extra virgin olive oil
- 1 clove garlic
- to taste fine salt
- to taste black pepper
- to taste sweet paprika (or smoked)
- to taste rosemary (fresh or dried)
- to taste sage (fresh or dried)
Tools for Air Fryer Chicken Thighs with Paprika and Rosemary:
- 1 Bowl glass
- 1 Air Fryer
- 1 Tongs
Steps for Preparing and Cooking the Air Fryer Chicken Thighs with Paprika and Rosemary:
If using skinless thighs, remove the skin, wash, and dry the meat well, and place them in a large bowl. If using skin-on thighs, make sure there are no hairs, if present, remove them with kitchen tweezers, then rinse the meat under cold water and dry well.
In the bowl with the thighs, add the extra virgin olive oil, sweet or smoked paprika, sage, rosemary, salt, pepper, and finally the garlic clove. Mix well to blend the ingredients.
Cover the tray with plastic wrap and let it rest in the refrigerator for 30 minutes. You can also prepare them in the morning for the evening.
When the thighs are marinated, place them on the air fryer’s grill and brush the top of the meat with the seasoned oil left in the bowl.
Cook at 356°F (180°C) for 30 minutes. Turn the thighs halfway through cooking and brush with a little oil. Once cooked, serve immediately while hot.
For oven cooking, bake in a preheated oven at 392°F (200°C static) or 374°F (190°C fan) for about 40-45 minutes.
FAQ (Frequently Asked Questions)
Can I use boneless thighs?
Of course! Slightly reduce the cooking time (20-25 minutes) and make sure they are well browned and cooked internally.
What sides go well with these thighs?
Perfect with wedge potatoes in the air fryer, grilled vegetables, or a fresh salad.
Can I substitute paprika with another spice?
Yes, you can use curry, turmeric, chili, or a roast spice mix according to your taste.
Can skinless chicken thighs be used in the air fryer?
Yes, absolutely! Skinless thighs are perfect for a lighter version of the recipe. They will still be flavorful and tender, especially if well marinated with spices and seasonings. For extra crispiness, you can brush them with a bit of oil before cooking.
Is it better to use thighs with or without skin?
It depends on taste and nutritional needs. Skin-on thighs are crispier and more flavorful due to the natural fat that melts during cooking. Skinless thighs are lighter and suitable for those following a low-fat diet, but they remain very tasty if well seasoned.
