Air Fryer Boneless Chicken Thighs
Air Fryer Boneless Chicken Thighs are my go-to for a quick and tasty weeknight dinner. These chicken thighs come out juicy on the inside with a perfectly crispy outside thanks…
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Air Fryer Boneless Chicken Thighs are my go-to for a quick and tasty weeknight dinner. These chicken thighs come out juicy on the inside with a perfectly crispy outside thanks to the magic of the air fryer. The boneless part makes them super easy to eat, and you can season them any way you like—whether with simple salt and pepper or a mix of your favorite herbs and spices.
I love how fast the air fryer cooks these thighs without drying them out, which can happen so easily with chicken. I usually marinate mine for a bit beforehand just to add extra flavor, and then pop them into the air fryer basket. It’s such a handy trick to get dinner on the table without a lot of fuss or mess, especially after busy days when I don’t want to spend a lot of time cooking.
One of my favorite ways to serve these is alongside some roasted veggies or a fresh salad for a light, satisfying meal. They also make great leftovers for lunchtime sandwiches or wraps. Anytime I make these chicken thighs, I end up feeling like I nailed a simple, flavorful dinner that everyone can enjoy.
Key Ingredients & Substitutions for Air Fryer Chicken Thighs
Chicken Thighs: Skin-on boneless thighs work best here as they stay juicy and crisp. If you prefer less fat, you can use skinless, but the skin adds great texture.
Olive Oil: It helps the spices stick and promotes browning. You can swap olive oil with avocado or vegetable oil if needed.
Spices: Garlic powder, onion powder, smoked paprika, thyme, rosemary, salt, and pepper add deep flavor. If you don’t have smoked paprika, regular paprika or chili powder are good alternatives.
Fresh Parsley & Lemon: These brighten the dish. If fresh parsley isn’t available, dried parsley can work, but fresh lemon slices really lift the flavor when squeezed over.
How Can I Get Crispy, Juicy Chicken Thighs in the Air Fryer?
Getting crispy on the outside and juicy inside is all about prep and timing.
- Pat chicken dry to remove moisture—this helps skin crisp better.
- Rub the spice and oil mix well over each piece for flavor and even cooking.
- Arrange thighs skin side up in a single layer to let air circulate and crisp the skin.
- Flip halfway through so both sides cook evenly and don’t burn.
- Cook until the internal temp hits 165°F (74°C) for safe, tender meat.
- Let chicken rest a few minutes after cooking to keep juices locked in.
Equipment You’ll Need
- Air fryer – This is key for cooking the chicken evenly and getting that crispy skin without extra oil.
- Mixing bowl – Easy for tossing the chicken with oil and spices to coat well.
- Tongs – Helps you flip the chicken safely and keep the skin intact.
- Meat thermometer – To check the chicken’s internal temperature for perfect doneness.
- Paper towels – For patting the chicken dry; this step makes the skin crispier.
Flavor Variations & Add-Ins
- Try lemon zest and a bit of honey in the spice mix for a sweet and tangy twist.
- Add chili powder or cayenne pepper if you like a spicy kick.
- Switch dried herbs for fresh rosemary or thyme for a brighter flavor.
- Mix in grated Parmesan cheese before cooking for a tasty cheesy crust.
Air Fryer Boneless Chicken Thighs
Ingredients You’ll Need:
For The Chicken:
- 5 boneless, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (crushed)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For Garnish and Serving:
- 1 tablespoon fresh parsley, chopped
- 1 lemon, sliced
How Much Time Will You Need?
The total time to prepare this dish is about 30 minutes. You’ll spend 5 minutes preheating the air fryer, around 5 minutes mixing and coating the chicken, then 18-22 minutes cooking, plus a short 5-minute resting time before serving.
Step-by-Step Instructions:
1. Preheat and Prepare the Spice Mix:
Start by preheating your air fryer to 400°F (200°C) for about 5 minutes. In a bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, dried thyme, crushed rosemary, salt, and black pepper until well combined.
2. Coat the Chicken:
Pat the chicken thighs dry with paper towels to help the skin get crispy. Rub the spice mix all over each chicken thigh, making sure every piece is nicely coated with the flavorful mix.
3. Air Fry the Chicken:
Place the chicken thighs skin side up in a single layer inside the air fryer basket. Be sure not to overcrowd the basket so the hot air can circulate for crispy skin. Cook for 18-22 minutes, flipping the chicken halfway through to cook evenly. You’ll know it’s ready when it’s golden brown, crispy on the outside, and the internal temperature reaches 165°F (74°C).
4. Rest and Serve:
Take the chicken out of the air fryer and let it rest for 5 minutes. This helps the juices settle and keeps the chicken juicy. Garnish with freshly chopped parsley and lemon slices. Serve hot and offer lemon wedges on the side for squeezing over the chicken to add a fresh, zesty flavor. Enjoy!
Can I Use Frozen Chicken Thighs?
Yes! Just be sure to fully thaw them in the fridge overnight before cooking. Pat them dry well to help the skin crisp up nicely in the air fryer.
Can I Cook More Than 5 Chicken Thighs at Once?
You can, but avoid overcrowding the air fryer basket. Cook in batches if needed to ensure each piece crisps evenly and cooks through properly.
How Should I Store Leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes to maintain crispiness.
Can I Use Different Spices?
Absolutely! Feel free to swap or add spices like chili powder, cumin, or fresh herbs to customize the flavor to your liking.
