I was a late adopter of the air fryer, but something that has made it a keeper of an appliance in my house is how easy it makes putting together a quick dinner. 

With just moments to stir together a simple marinade and about 15 minutes of hands-off cooking time, I can have beautifully golden spiced chicken thighs with crispy skin on the table in about 30 minutes. No need to scrub a pan or wipe splatter from the stove; it’s fast and easy, and the resulting juicy, golden chicken speaks for itself! 

Because the marinade relies on an already mixed blend of spices, it comes together in minutes, and then, while the chicken soaks up the flavors, I can get a side dish or two going. This air fryer chicken recipe is the perfect thing to accompany a salad or tie together a few different types of leftovers into a cohesive meal. 

What’s in Air Fryer Chicken Thighs

This recipe is as close to fast food as one can get while still cooking from scratch! Here’s what you’ll need:

• Chicken thighs: Bone-in, skin-on thighs are economical and offer the contrast of crispy skin and juicy meat. Feel free to swap in boneless, skinless thighs; they’ll cook even more quickly! I call for four to six to fit in basket-style air fryers, but my air fryer is large, and I have successfully doubled the recipe. 
• Extra virgin olive oil: Just a touch of olive oil in the marinade brings out the flavor of the spices and helps them to coat the chicken. As they cook, the skin will render fat, so you really only need a small amount. And yes, it’s safe to cook with extra virgin olive at high temperatures.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know
  • TRY IT: Private Reserve Extra Virgin Olive Oil from Greece
• Lemon: Any time I use a lemon, I like to employ both zest and juice. The zest adds brightness to the marinade, while the juice adds acidity, cutting through the richness of the chicken and adding dimension to the spices.
• Garlic brings a pungent depth that complements the chicken. 
• Ras el hanout: One thing that makes these air fryer chicken thighs so fast is that I use a single spice blend to give the marinade warmth, complexity, and a brilliant golden color. More on this lovely blend in a moment, but know you can easily change the flavor of this recipe by replacing the ras el hanout with another spice blend. Try baharat, Italian seasoning, or our shawarma spice.
• Salt ties all the flavors together and seasons the chicken all the way through.
• Black pepper adds a subtle heat and anchors the flavors of the marinade.

Ingredient Spotlight

Ras el hanout is a Moroccan spice blend. The name literally means “top of the shop.” Every spice seller makes their own unique mix, but it usually includes warming spices like cinnamon, cumin, coriander, turmeric, and ginger. 

I love that for weeknight recipes and instances when I don’t want to pull out five or six different spice jars out it functions as a convenience ingredient, adding lots of flavor and color from a single jar. The flavor is bold but versatile, not spicy, just roundly aromatic and warming.

• READ MORE: Ras el Hanout: The “Top Shelf” Spice
• TRY IT: When testing this recipe, I used the ras el hanout from our shop.

How to Make Air Fryer Chicken Thighs

It feels almost like a cliché to say it, but air fryer chicken thighs really are as close to a “set it and forget it” cooking experience as I expect to have! I pop the fryer open occasionally to check and make sure they aren’t browning too fast, but otherwise this is largely a hands-off recipe. Here’s the full process step by step. 

• Mix the marinade: In a large bowl, combine 1 teaspoon extra virgin olive oil, the zest and juice of 1 large lemon (about 3 tablespoons juice), 2 grated garlic cloves, 1 tablespoon ras el hanout, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
• Marinate the chicken: Pat 2 pounds (4 to 6) bone-in, skin-on chicken thighs dry with paper towels. Add them to the marinade one at a time, turning to coat. Marinate for at least 15 minutes, or up to 24 hours in the fridge if you have time.
• Preheat the air fryer: Preheat the air fryer to 380°F for 5 minutes. Place the chicken thighs skin side down in a single layer, leaving space between each one. Cook for 10 minutes.
• Flip and finish: Turn the chicken skin side up and cook for another 6 to 8 minutes, or until the internal temperature reaches 165°F.
• Crisp the skin (optional): If you like extra crispy skin, or if your air fryer is not as powerful,  increase the temperature to 400°F and cook for 2 to 3 more minutes, until the chicken skin is sizzling and nicely browned. Transfer the chicken to a plate and let it rest for 5 minutes before serving.

How Long to Cook Chicken Thighs in the Air Fryer?

Cook bone-in, skin-on chicken thighs in the air fryer for 10 to 18 minutes, depending on their size. Smaller thighs will cook more quickly, while larger pieces will take a few extra minutes to cook through. If you do substitute boneless, skinless thighs, keep in mind that they will cook even faster, and may be cooked though in as little as 8 minutes.

To make sure it’s safe, I always like to check chicken using an instant-read thermometer at the thickest part of the thigh, near the bone, but not touching it. Chicken should register at least 165°F. That said, chicken thighs (unlike breasts) aren’t likely to dry out with a little extra cooking time. 

Air Fryer Chicken Thigh Tips

This recipe is a simple one, but having made it several times now, I want to offer a couple of tips to help yield the best results!

• Grate your garlic: Pieces of fresh garlic can burn quickly in an air fryer at high temperatures, so I recommend using a zester to grate it into the marinade so it melds with the oil to coat the meat. Plus, if you’re zesting a lemon you’re going to wash it anyway! 
• Start skin side down: I think placing the thighs in the air fryer basket skin side down helps the fat render out and, as a result, helps cut down on how much the skin shrinks. 
• Allow for variability: Just like regular ovens, air fryers can run hotter or colder than the temperature setting. In my experience, they’re even more inconsistent than a typical home oven. If you know your model tends to run hot, feel free to cook your chicken thighs at 370°F so as not to overcook the skin. Conversely, if your air fryer consistently takes longer to cook things to your desired temperature, you can bump the cooking temperature up to 400°F for the full cook time. 
• Cook, then crisp: When in doubt, start at a lower temperature, making sure the chicken is cooked though. Then, if you want to crisp the skin, you can turn up the temperature and let the chicken brown to your liking. This reduces the likelihood that the skin will get overcooked before the meat is cooked through.

What to Serve with Air Fryer Chicken Thighs

Because they’re so fast and easy, I like to pair air fryer chicken thighs with other recipes that come together fast.

Adding a fresh salad is always a great pairing, and I can vouch for the fact that these chicken thighs go well with greens—including this avocado and arugula salad—and also crunchy, chunky salads. I love how the puckery vinegar in this mini bell pepper salad pairs with the crispy chicken skin, and the crunch and caramelized citrus notes of smashed cucumber salad with fried lemon and feta.

It’s also nice to round the meal out with a cooked whole grain or some couscous. I particularly love to serve it with this lemony spinach pearl couscous recipe featured in these photos.

Ingredients for Salmon Sandwiches 

Sometimes the best recipes don’t need a long list of ingredients, and I have made these in a beach house with limited kitchen supplies! Here’s everything you’ll need to make salmon sandwiches.

For the Sandwiches:

• Salmon: I like to buy a whole, frozen filet of wild-caught sockeye salmon for this recipe. A filet is about 18-inches long and weighs about 1 1/2 pounds. I defrost it on a rimmed baking sheet in the fridge, and then cut it into portions. More on choosing fish for salmon sandwiches in a moment! 
• Extra virgin olive oil keeps the salmon moist and adds richness to the yogurt sauce. When testing this recipe, I used Hojiblanca, which I love for its bold, peppery flavor. I use a dishwasher-safe silicone pastry brush to make sure the fish is coated with a thin layer on all sides. 
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know
  • TRY IT: Hojiblanca Extra Virgin Olive Oil from Spain
• Seafood seasoning: I love using pre-mixed seafood seasoning. It’s an easy way to add lots of base flavor to the fish. Use our salt-free seasoning recipe, or your favorite store-bought option. I’ve tried this recipe using Old Bay as well and can confirm it’s also delicious. 
• Kosher salt and freshly ground black pepper highlight the salmon’s natural flavor. Note whether or not your seafood seasoning contains salt. If it does, you may be able to skip adding extra!
• Challah: Soft, slightly sweet bread makes these sandwiches feel special. I like to use the broiler to toast them lightly for a nice texture contrast.
• Butter lettuce leaves: The delicate flavor and texture of butter or bibb lettuce is a lovely compliment to the tender fish. Can’t find butter lettuce? Use a soft, green or red leaf lettuce rather than crunchier romaine or iceberg lettuce. 
• Pickles were a last-minute addition when I was testing this recipe, and now I think of dill pickle chips as an essential salmon sandwich topping. Their tangy bite balances the richness of the fish and sauce. Make your own, or buy your favorite brand of fresh (refrigerated) pickles for the best crunch. 

For the Yogurt-Dill Sauce

• Greek yogurt: Plain Greek yogurt, store-bought or homemade, is one of our favorite creamy bases for sauces, including this healthy update on the typical mayonnaise-based tartar sauce.
• Shallot: A single minced shallot adds a punchy garlic-onion backbone to the creamy sauce. Substitute minced onion—either white or red—or chopped scallions. 
• Dill: Fragrant and herbal, dill pairs beautifully with salmon. You can use dried in a pinch but if you do, try to give the sauce an hour to rest in the fridge so the flavors have a chance to meld.
• Capers add a briny flavor and salty brightness to the yogurt sauce. If you use larger capote capers, chop them, but if you have smaller non pareil capers, you can skip the chopping step. 
• Lemon zest adds sunny citrus flavor that complements the richness of the fish. I think the yogurt sauce adds plenty of tang, but if you like more you can always serve lemon wedges on the side.

Flounder fillets are too thin to stuff the way you might a piece of salmon, by cutting a slit in the side, but they’re perfect for rolling around a savory filling. The filling infuses the delicate fish with flavor, and, after baking, the fish retains its shape and holds onto the savory stuffing for a beautiful presentation.

This stuffed flounder looks and tastes like a meal that takes a lot more time and effort than it does. It’s quick enough for a weeknight meal, but elegant enough for a weekend treat. With its mild, delicate flavor, flounder wins over even those who think they don’t like fish. I make extra filling on purpose, since it doubles as a bright, briny relish you’ll keep going back for.

What is in Stuffed Flounder?

This stuffed flounder recipe relies on flavorful ingredients without overpowering the delicate flavor of flounder. Here’s what you’ll need:

• Flounder fillets: A flat fish, flounder’s thin fillets are perfect for rolling around a flavorful filling. If some are too narrow, you can double them up, overlapping them slightly, to accommodate more filling.
• Shallots: Mellower than onions, but with a flavor closer to garlic, shallots add sweet and savory complexity without overwhelming the fish.
• Grape tomatoes have a sweet, rich flavor, and their small size makes them ideal for the filling. Cooking them quickly on the stove concentrates their flavor even more.
• Roasted red peppers add a sweet and smoky flavor to the filling. Use the jarred ones or make your own. 
• Castelvetrano olives: Mild and buttery green Castelvetrano olives add a mellow brininess to the sauce without overpowering the other flavors. You can use another type of pitted olives, if you like. 
• Fresh dill is aromatic and bright, lifting the flavors of the filling and the flounder. 
• Chicken stock adds richness and depth to the pan sauce and keeps the fish moist while baking. You can substitute seafood stock or vegetable broth.
• White wine brings fruity acidity to the pan sauce and prevents the fish from drying out in the oven. To make this dish alcohol-free, replace the wine with more stock or a mix of stock and lemon juice.
• Garlic infuses the pan sauce and the flounder with its irresistibly sweet, nutty flavor.
• Saffron: A small pinch of saffron brings floral complexity to the sauce and adds an attractive golden color.
  • READ MORE: See our full guide to buying, preparing, and storing saffron.
  • TRY IT: Saffron grown high in Morocco’s Atlas Mountains
• Extra virgin olive oil adds richness to the filling. I like the mild, buttery flavor of Italian Nocellara, which is another name for Castelvetrano olives.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know
  • TRY IT: Italian Nocellara Extra Virgin Olive Oil from Sicily
• Kosher salt and black pepper enhance the other flavors of the dish.

How to Make Stuffed Flounder

Stuffed flounder looks and tastes more elaborate than it is. The filling needs just 5 minutes on the stove to concentrate flavors, and then the stuffed fish bakes to perfection in 15 to minutes. Here’s how to make it:

• Get ready. Arrange a rack in the middle of the oven and preheat to 375°F.
• Make the filling. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the 1 large or 2 small diced shallots, 3/4 cup quartered grape tomatoes, and 1/2 cup chopped roasted red peppers. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to burst and the shallots have softened. Take the pan off the heat and stir in 1/4 cup roughly chopped Castelvetrano olives and 1 tablespoon chopped fresh dill. Season to taste with salt and black pepper.
• Stuff the fish. Lay the flounder fillets on a clean work surface. Season both sides of the fish with salt and pepper. Spoon 3 to 4 tablespoons of the filling on top of each filet. There will be extra stuffing leftover. Working with one filet at a time, roll the fish around the filling and place it seam-side-down in a 9×9-inch or 11×7-inch baking dish.
• Bake the fish. Add 1/4 cup chicken stock, 1/4 cup white wine, 2 cloves minced garlic, and a small pinch of saffron threads to the pan. Bake for 15 to 20 minutes or until the fish is flaky and cooked through.
• Serve. Serve the stuffed flounder with the extra filling, spoon the pan sauce over the fish, and garnish with more chopped fresh dill.

Make It Your Own

This weeknight fish dish is highly versatile. Here are a few ideas for swaps and substitutions to customize it to your taste. 

• Substitute another flat fish: Swap the flounder for another flat fish like fluke, sole, or halibut. If your halibut fillets are thick and meaty, consider cutting a slit in the middle and adding the filling using this method, rather than wrapping the fish around it. You can also make this dish with tilapia fillets.
• Make it brinier: Swap the buttery Castelvetrano olives for punchier kalamata olives, or use 2 tablespoons chopped Castelvetrano olives and 2 tablespoons capers.
• Swap the herbs: Replace the dill with another fresh herb like basil, tarragon, or parsley. Or use a mix of herbs.
• Make it lemony: Omit the white wine from the pan sauce. Increase the stock to 1/3 cup and add 2 tablespoons lemon juice. Serve the stuffed flounder with lemon wedges. This is a great swap if you want to omit the alcohol.

What to Serve with Stuffed Flounder

I could eat a whole baguette by dipping it in the pan sauce and topping it with the extra stuffing, but other starches work just as well for soaking up the saffron sauce. For a quick and simple weeknight meal, serve it with steamed rice or roasted potatoes. For something a little more special on the weekend, make this lemony spinach couscous.

While the flounder is already stuffed with vegetables, a side of greens just feels right with this dish. Try flavorful braised greens, like Greek horta, or crisp and tender roasted broccoli.