I can’t take full credit for this one—my husband came up with these Air Fryer Lemon Pepper Chicken Thighs, which have become a favorite in our house. They’re incredibly juicy and full of flavor, thanks to a homemade lemon pepper seasoning with fresh lemon juice and plenty of cracked black pepper. In just 25 minutes, the air fryer crisps up the skin while keeping the chicken tender and juicy inside. It’s one of those quick, no-fuss meals we keep coming back to.
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Air Fryer Lemon Pepper Chicken Thighs Recipe
We love chicken thighs because they stay juicy and tender no matter how you cook them. I'll usually alternate between these and my grilled Mediterranean chicken thighs every week. These chicken thighs pack a serious punch of flavor thanks to a zesty mix of lemon juice, cracked black pepper, and a few simple spices, most of which you probably already have on hand. I love using real lemon and freshly ground pepper for the marinade instead of store-bought seasoning—it makes all the difference in that bright, bold flavor. It's safe to say my husband nailed it with this one!
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
Soak the Chicken in Lemon Juice
The first step is to soak the chicken thighs in lemon juice for 5 minutes. This really helps the chicken soak in the lemon flavor. However, soaking for longer may leave the chicken with too strong a lemon flavor, so I would suggest soaking it for no more than 5 minutes.
Season the Chicken
Drain the lemon juice, pat the chicken dry, and rub the spices and olive oil over the chicken thighs. I like to use my hands for this.
Air Fryer & Serve
Cook the chicken in a single layer for about 25 minutes, flipping it halfway through. Serve with your favorite sides.
Sarah's Top Tips
- Trust me—freshly squeezed lemon juice and cracked black pepper make all the difference in this recipe. You’ll taste that bright, zesty kick in every bite.
- I try to pull the chicken out right around 170°F to keep it perfectly juicy. A quick check with a meat thermometer in the thickest part is the easiest way to make sure you don’t overcook.
- Every air fryer is a little different, so I recommend checking the internal temp around the 20-minute mark. It might need a few more minutes, but it’s always better to peek early than risk overcooking.
Serving Suggestions
These lemon pepper chicken thighs are super versatile, which is one of the reasons we love them so much. On busy weeknights, I’ll pair them with something quick like Parmesan crusted potatoes, roasted broccoli, or a simple green salad. When we have more time, they’re amazing served over Moroccan couscous, garlic butter rice, or my lemony orzo salad to keep the citrus theme going.
They even work with heartier sides like mac and cheese or creamy mashed potatoes if you’re craving comfort food. And for the leftovers, I'll throw them into wraps, toss them into grain bowls, or add them to a lunch salad the next day.
Storage & Reheating
Cooked chicken will be stored well in both the fridge and the freezer. Keep it in an airtight container in the fridge for up to 4 days and reheat it in the microwave for 1-2 minutes.
If freezing, let the chicken defrost in the fridge or at room temperature, and then reheat it in the microwave.
More Chicken Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Air Fryer Lemon Pepper Chicken Thighs
See the full post for extra tips and photos
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 ½ large lemons
- 1 ½ tablespoons black pepper
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon Italian seasoning
- ½ tablespoon olive oil
Instructions
- Begin by soaking the chicken thighs in the juice from 2 lemons for 5 minutes. Drain the lemon juice.4 bone-in, skin-on chicken thighs, 2 ½ large lemons
- Season the chicken with the black pepper, salt, garlic powder, onion powder, cayenne and Italian seasoning. Pour olive oil over the chicken and rub to coat the chicken on all sides.1 ½ tablespoons black pepper, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon Italian seasoning, ½ tablespoon olive oil
- Preheat the air fryer to 375 degrees F. Squeeze ½ of a lemon over the chicken before cooking.
- Air fry for 25-30 minutes, flipping the chicken halfway through. Internal temperature should be at least 165 degrees F.
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Sarah's Tips
- Use fresh lemon juice and fresh black pepper for this recipe.
- Cook the chicken to no more than 170 degrees F. Any longer and the chicken can begin to dry out. Use a meat thermometer by sticking it into the thickest part of the chicken.
- Cooking time will vary depending on your air fryer model. Be sure to check the temperature of the chicken after 20 minutes.
- Cooked chicken will be stored well in both the fridge and the freezer. Keep it in an airtight container in the fridge for up to 4 days and reheat it in the microwave for 1-2 minutes.
- If freezing, let the chicken defrost in the fridge or at room temperature and then reheat it in the microwave.
Bill Fowler says
definitely easy and tasty.
Sarah Holt says
Glad you enjoyed it Bill!