Crispy Chicken Thighs with Aioli

Name: Crispy Chicken Thighs with Aioli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon paprika; 1/2 cup mayonnaise; 2 cloves garlic, minced; 1 tablespoon lemon juice; Salt to taste; Fresh parsley for garnish (optional)

Highlighted under: Comfort Food

I absolutely love making crispy chicken thighs with aioli! The combination of juicy chicken skin that cracks under the bite and a savory, garlicky dip is simply irresistible. Whenever I prepare this dish, I feel like I’m treating myself and my guests to something special that doesn’t require too much effort. The secret lies in the method of frying, which ensures that the chicken is cooked perfectly, crispy on the outside and tender on the inside. I can never get enough of this mouthwatering meal.

Created by

Emily

Last updated on 2026-01-20T13:18:28.146Z

When I first experimented with making crispy chicken thighs, I was amazed at how quickly this recipe became a staple in my kitchen. I had pureed garlic and chopped herbs, which transformed the basic aioli into something extraordinary. The blend of flavors complement the chicken beautifully, inviting everyone to come back for seconds!

One important tip I discovered is to ensure the chicken is thoroughly dried before frying; this guarantees a perfect crispy skin. Each time I make this recipe, I enjoy the experience of seeing my friends and family savor every bite, which makes cooking all the more rewarding!

        Why You'll Love This Recipe
        Deliciously crispy texture that contrasts perfectly with the juicy meat
A creamy aioli that enhances every bite with its rich flavor
Perfect for quick weeknight dinners or impressing guests at a gathering

      

Mastering the Crispy Skin

Achieving the perfect crispy skin on your chicken thighs is all about technique. Start by ensuring the skin is thoroughly dried before seasoning. Patting it down with paper towels allows for optimal crispness, as any excess moisture can hinder the browning process. When you season the chicken, don't hold back – a good coating of salt and paprika not only enhances flavor but also aids in creating that coveted crust.

The cooking method plays a crucial role, too. By initially searing the thighs skin-side down in a hot skillet, you lock in the juices and begin the rendering of fat from the skin, which is key to achieving that rich, crispy texture. Listen for the sizzle; if you don't hear it right away, the skillet may not be hot enough.

Crafting the Perfect Aioli

Aioli can elevate your dish, and making it from scratch is simpler than you might think. The combination of mayonnaise, minced garlic, and fresh lemon juice creates a robust dip that complements the rich chicken. For an extra kick, consider adding a pinch of cayenne pepper or a teaspoon of Dijon mustard to the mixture to intensify the flavors without overwhelming the garlic.

When mixing your aioli ingredients, aim for a creamy consistency. If it's too thick, a few drops of water or an extra squeeze of lemon juice can help achieve the desired texture. This dip isn’t just for chicken either; it’s fantastic with roasted vegetables, on sandwiches, or as a spread for wraps.

Serving and Storing Tips

Once the chicken thighs are perfectly cooked, allow them to rest for about 5 minutes before serving. This resting period is essential; it lets the juices redistribute throughout the meat, ensuring each bite remains moist and succulent. To serve, plate the chicken alongside a small bowl of aioli for dipping, and don’t forget to sprinkle freshly chopped parsley over the top for a vibrant finish.

If you have leftovers, store the chicken in an airtight container in the refrigerator, where it can last for up to 3 days. Reheat in the oven at a low temperature (around 350 degrees F) to preserve the crispy skin. The aioli can also be made ahead of time and should be stored in the fridge; it will stay fresh for about a week, making it a versatile complement for other meals.

Ingredients

Gather the following ingredients before starting the recipe:

For the Chicken

4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon paprika

For the Aioli

1/2 cup mayonnaise
2 cloves garlic, minced
1 tablespoon lemon juice
Salt to taste
Fresh parsley for garnish (optional)

Ensure everything is measured out and ready to go before you start cooking.

Instructions

Cooking Steps

Prepare the Chicken

Preheat the oven to 400 degrees F (200 degrees C). Pat the chicken thighs dry with paper towels and season them generously with salt, pepper, and paprika. Rub olive oil onto the chicken skin for extra crispiness.

Cook the Chicken

In a large oven-safe skillet over medium-high heat, place the chicken thighs skin-side down. Cook until the skin is crispy and golden brown, about 7-8 minutes. Flip the chicken and transfer the skillet to the preheated oven. Bake for 25-30 minutes until the chicken is cooked through.

Make the Aioli

While the chicken is cooking, prepare the aioli. In a small bowl, combine mayonnaise, minced garlic, lemon juice, and salt. Mix until well blended and creamier in texture.

Serve

Once the chicken is done, remove it from the oven and let it rest for 5 minutes before serving. Serve with the aioli on the side and garnish with freshly chopped parsley if desired.

Enjoy your crispy chicken thighs with a generous amount of aioli!

Pro Tips

For an extra flavor boost, marinate the chicken thighs in olive oil, lemon juice, and herbs for a few hours before cooking. This not only adds depth but also helps tenderize the meat.

Ingredient Substitutions

If you're looking to lighten the dish, consider using skinless chicken thighs instead of bone-in, skin-on. While you may sacrifice some crispiness, they will still be juicy if cooked correctly. You can also swap olive oil with melted butter for a richer flavor, as it adds depth to the savory experience, though keep in mind it may not render quite as crispy.

For a garlic-free option or to cater to dietary restrictions, use a dairy-free mayonnaise or Greek yogurt in the aioli. This will yield a tangier flavor while keeping the creamy texture intact. You can also infuse the aioli with fresh herbs such as dill or basil to create different flavor profiles.

Scaling Up the Recipe

If you're cooking for a crowd, this recipe can easily be scaled up. Increase the number of chicken thighs proportionally, ensuring you have enough space in the skillet to avoid overcrowding, which can lead to steaming instead of crisping. Consider using two skillets or roasting them in the oven on a baking sheet if cooking a larger quantity.

When increasing the quantity of aioli, maintain the same ratios to achieve a consistent flavor. Prepare additional batches as needed, storing any excess in a sealed container. This aioli pairs delightfully with a variety of dishes, so making extra will not go to waste!

Variations and Flavor Enhancements

Experimenting with seasoning for the chicken can lead to exciting new flavors. Try incorporating smoked paprika or a spice blend like Italian seasoning for a twist. You can also marinate the chicken in lemon juice and herbs for an hour before cooking to deepen the flavor profile and tenderness of the meat.

For a garlic aioli variant, consider roasting the garlic cloves before mincing them for a sweeter, milder taste. This transformation balances beautifully with the creamy base, providing an additional layer of flavor that can elevate your dipping experience considerably.

Questions About Recipes

→ Can I use boneless chicken thighs?

Yes, boneless chicken thighs can be used, but adjust the cooking time as they may cook faster than bone-in thighs.

→ What can I substitute for mayonnaise in the aioli?

You can mix Greek yogurt with minced garlic and lemon to create a lighter version.

→ Is this recipe suitable for meal prep?

Absolutely! These chicken thighs reheat well and can be paired with various sides for quick meals throughout the week.

→ Can I fry the chicken instead of baking it?

Yes, you can fry the chicken in hot oil, but be sure to monitor the cooking temperature closely to prevent burning.