Chipotle Chicken Thighs
These crispy chipotle chicken thighs deliver smoky, savory flavor with a perfectly rendered skin in just 30 minutes. Bone-in thighs stay juicy inside while the chipotle seasoning creates a flavorful crust outside.
These crispy chipotle chicken thighs deliver smoky, savory flavor with a perfectly rendered skin in just 30 minutes. Bone-in thighs stay juicy inside while the chipotle seasoning creates a flavorful crust outside.
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Place chicken thighs in a large resealable bag.
Add Worcestershire sauce, olive oil, and chipotle seasoning to the bag.
Seal the bag and shake until the chicken is evenly coated.
Arrange the chicken thighs skin-side down in a single layer on the air fryer tray.
Drizzle with a little more olive oil and sprinkle with more chipotle seasoning.
Air fry at 375°F for 15 minutes.
Remove the tray and flip the chicken thighs over so they are skin-side up.
Sprinkle the skin with another layer of chipotle seasoning.
Return to the air fryer and cook for an additional 15 minutes at 400°F, until the skin is crispy and the chicken is cooked through.
Store leftovers in an airtight container up to 4 days. Reheat at 350°F for 10–12 minutes; for best results, eat at room temperature or cold.
oven-safe skillet (cast iron or stainless steel recommended)
Cook until the thickest part of the thigh reaches 165°F on an instant-read thermometer; the skin should be deeply browned and crispy.
Boneless thighs will cook faster (15–20 minutes) but won't develop the same crispy skin. Skin-on is essential for the best texture.
Use an oven-safe skillet (cast iron or stainless steel) to start skin-side down on the stovetop, then finish in the oven for even browning.
Season and refrigerate chicken up to 24 hours before cooking. Reheat leftovers at 350°F for 10–12 minutes until warm; the skin won't recrisp fully.
Mix smoked paprika, cumin, garlic powder, onion powder, and a pinch of cayenne to build a similar smoky, spiced flavor.
