Hi, friends! Bone-in, skin-on thighs stay flavorful with a simple lemon, paprika, and mayonnaise coating. Turning them in stages gives both sides time in the circulating heat. The cooking time is a guide; check the meat with a thermometer near the bone without touching it.
- Prep
- 10 minutes
- Cook or chill
- 40–45 minutes per batch, plus 30 minutes marinating
- Yield
- 4 servings
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Chicken thighs
- 1 kg thawed bone-in, skin-on chicken thighs (about 2.2 lb)
- Juice of 1 lemon
- Salt and black pepper to taste
- 2 generous tablespoons mayonnaise
- 1 teaspoon smoked paprika
How to make it
- Pat the thawed thighs dry, keeping the skin intact. Season with lemon juice, salt, and pepper, then coat evenly with mayonnaise and paprika.
- Cover and marinate in the refrigerator for at least 30 minutes. Clean raw-poultry contact surfaces and wash your hands.
- Preheat to 390–400°F (200°C), following the air fryer’s instructions. Arrange the thighs in one layer with space between them, skin side up.
- Cook for 15 minutes. Turn skin side down and cook for another 15 minutes.
- Turn skin side up again and cook for 10–15 minutes to finish and brown the skin.
- Check every piece’s thickest part with a food thermometer, avoiding the bone. Continue in short intervals if needed to reach 165°F.
- Transfer to a clean plate and rest for 3 minutes, uncovered, before serving.
Small details that help
The mayonnaise coating means this reference method does not add extra oil. Different thigh sizes and appliance capacities change the timing. Boneless or skinless thighs need a separate timing judgment, so do not treat this 40–45 minute guide as universal.
Serving and storing
Refrigerate leftovers promptly in shallow, covered containers at 40°F or below. Use cooked leftovers within 3–4 days. Reheat hot leftovers to 165°F. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Can I use frozen thighs?
Not with these instructions. Thaw safely in the refrigerator first.
Why is the skin not crisp?
Crowding or excess surface moisture can limit browning. Pat dry, leave space, and finish skin side up.
Where do I insert the thermometer?
Into the thickest meat, close to but not touching the bone. Check more than one piece.
Which variation will you try next?
You’ll stay on Grandma Naoca.
The original preparation also references this recipe video in Portuguese. Equipment and cooking times may differ.