Chicken thighs are the air-fryer cut that actually works. Breast dries; thigh has enough fat to stay juicy at 190°C while the skin crisps. We sell bone-in frozen thighs for value and boneless marinated thighs for speed. Both live in air fryer chicken thighs and boneless chicken thighs.
Bone-in thighs in the air fryer
Chicken Thighs 900g-1.1kg (Frozen) is a frozen 900g–1.1kg pack, bone in, skin on. Defrost in the fridge overnight if you can. If you are cooking from frozen, add 8 minutes and still probe. Arrange skin-side up in a single layer. 190°C for 22 to 25 minutes from defrosted, turning once at 15 minutes so the underside is not flabby. 75°C in the thickest part, not touching bone, is done. Rest 5 minutes. Salt and a little oil on the skin before they go in; that is all a plain thigh needs. 2kg Chicken Thigh Value Pack is the 2kg pack for the same method, cooked in two air-fryer batches so they are not stacked.
Boneless marinated thighs
Boneless thighs cook faster because there is no bone and they lie flat. Black Garlic Marinated Boneless Chicken Thighs 800g : 190°C for 16 to 18 minutes, turning once. The marinade will darken; that is colour, not a burn, unless you go past 200°C. Scorpion and ginger-chilli-lime boneless thighs in the same collection take the same time. Because they are already seasoned, do not add extra salt. Serve with rice or a salad; they do not need a sauce.
Oven and pan if the drawer is full
Oven bone-in thighs: 200°C for 35 to 40 minutes on a tray, skin up. Pan: skin-side down 8 minutes without moving, then 6 to 8 minutes the other side, lid off. Use chicken thighs when you want drums and legs in the same shop, and air fryer friendly meat if you are building a whole drawer menu around the machine. Thighs freeze and reheat better than breast, which is why they belong in a weekly air-fryer rotation rather than a one-off recipe.
Bone-in thighs from frozen need that extra 8 minutes and a probe. If the skin is brown and the probe is still 65°C, drop the temperature to 180°C and give them another 5 minutes rather than blasting 200°C until the marinade burns. Leftover thigh meat comes off the bone easily once cold; it is the better packed lunch than leftover breast.
Single layer, 75°C, rest. That is air-fryer thigh cooking. Pile them up and you will get wet skin and a raw patch by the bone.