I’m sorry your chicken thighs burned, Cody. Every air fryer cooks a little differently. I like to pop open the door/drawer occasionally so I can adjust cook time for my specific air fryer.

The time was wayyyyyy to long. Burnt em to a crisp

Than you. This was great. I didn’t use as much salt and used Himalayan Chili salt plus a bit of garlic. It was perfect. I used 6 thighs instead of 4 using the 1x recipe. The chicken was tender juicy, and delicious

These are most tender and juicy chicken thighs I have ever made. Thank you for the recipe

Excellent, came out perfect. We had it with rice and brussels sprouts

That sounds like one delicious meal! So glad you liked our recipe.

Excellent recipe. I didn’t make any substitutions and used temp and time you stated. Also using boneless, skinless chicken thighs as listed in recipe. Came out terrific. I served it with buttered red potatoes, a little salad and a starter of lentil pasta soup (Goya add water) only because that is what I had to accompany. I wasn’t sure what to make for dinner and found your recipe. I didn’t have much time and this worked perfectly. Thank you.

I’m glad to hear they turned out well! Sounds like great substitutions!
– Andrea

I am an air fryer first-time user (but 50 year home chef!) and it turned out great with the tips and guidance you gave. This simple recipe is excellent. I substituted 1 T. Konriko Greek Seasoning for the list of seasonings. Added scant 1 t. of dried oregano and scant 1 t. of dried basil. No other ingredients. Followed the recipe for oil (EVOO) and temperature suggestion. I did 15 minutes at 380 degrees, as I used boneless, skinless chicken thighs. Checked for doneness with instant thermometer. Excellent results! Crispy on the outside and juicy inside! A+