This easy recipe for Air Fryer Boneless Skinless Chicken Thighs is flavorful, quick, and delicious! Made with just a few simple seasonings, this recipe churns out juicy chicken thighs with slightly crispy edges.
Best of all? They are ready in less than 25 minutes, meaning you can enjoy them any night of the week.
If you're like me, you've fallen in love with how crispy air fryer chicken wings are. If you haven't tried cooking other types of chicken in the air fryer, you need to trust me: it's life-changing!
These easy air fryer chicken thighs use the same seasoning blend and method I use for my unbreaded chicken tenders, chicken bites, and meal prep chicken. It's a tried-and-true flavor combo, and works for both boneless thighs AND bone-in thighs (you just need to cook those a bit longer).
Juicy chicken thighs pair with so many different sides, and you can even chop them up and add them to salads, rice bowls, or stuffed into tortillas. They are truly versatile, and the air fryer method is the best way to get the best results every single time.
Why You'll Love It
- Easy recipe. With no advance prep needed, this recipe comes together quickly with just a handful of ingredients.
- Perfect for the whole family. These can be served in so many ways, which is great for picky eaters. Little ones might like them dipped in ranch for an unbreaded chicken nugget vibe.
- Delicious! If you love juicy yet crispy chicken thighs, this is going to become your favorite way to make them.
- Great for meal prep. This boneless chicken thigh recipe is budget-friendly AND versatile, making it ideal for weekly meal prep.
Ingredients
- Chicken thighs: I recommend using boneless and skinless chicken thighs because they cook very quickly. If you have bone in chicken thighs, you can remove the bone (and leave the skin on for flavor), OR make adjustments to the cooking time and temperature (see the recipe card for more details).
- Avocado oil: This is my favorite for making classic roasted chicken AND unbreaded chicken recipes like this one. If you don't have it on hand, you can swap it for olive oil or vegetable oil.
- Seasonings: garlic powder, onion powder, paprika, flaky salt, and black pepper.
- I highly recommend using a flaky salt (like Maldon) or kosher salt. It really makes a difference when compared to table salt.
Equipment
Instructions
This easy method for air fryer boneless chicken thighs is one to keep in your back pocket! It's perfect for meal prep and easy weeknight meals. Best of all? It's budget-friendly AND delicious.
- Add the oil and seasonings to a large bowl.
- 1 tablespoon avocado or olive oil
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
- ¾ teaspoon flaky salt or kosher salt
- ¼ teaspoon black pepper
- Whisk well to make a thin paste-like consistency.
- Pat the surface of the chicken thighs with a paper towel, then add them to the bowl (about 4-5 pieces).
- Stir well to coat the chicken in the seasoned oil.
- Optional: Allow to dry brine for 5-15 minutes to build flavor.
- Add the chicken (placing what would be the skin side down) into an air fryer that has been preheated to 380-400ºF (190-204ºC) for at least 3 minutes.
- Use the higher temperature for thicker pieces and the lower temperature if they are thinner.
- Cook for 14-17 minutes, flipping at the 7-minute mark (this is absolutely essential for even cooking), or until the thickest portion of each piece reaches a minimum internal temperature of 165ºF (74ºC).
Carefully remove the chicken from the air fryer and allow it to rest for about 5 minutes before serving. If desired, you can work in batches to cook a larger batch of chicken thighs – just make sure the chicken is in a single layer and does not touch.
Can I Use Bone-in Chicken Thighs?
If you prefer to use bone-in chicken thighs, you can either remove the bone OR leave it in place and adjust the cooking time and temperature.
For bone-in chicken thighs:
- Preheat the air fryer to 400ºF (200ºC) for at least 3 minutes (or according to the manufacturer's instructions).
- Cook just 3-4 thighs at a time (3 is best).
- Cook for 20-25 minutes – until each piece meets an internal temperature of 165ºF (74ºC). Flip the pieces halfway through cooking – start with the skin-side down, then flip to finish with crispy skin.
- Rest for 5 minutes before serving.
Storing Leftovers
Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. Reheat portions as needed in the microwave. For longer storage, consider freezing them! Transfer completely cooled chicken to a freezer bag. Seal, label, and freeze.
Meal Prep Ideas
These chicken thighs are tasty enough to be enjoyed on their own (I love to dip mine in some BBQ sauce!), but they are also a great meal starter. Here are a few ideas:
- Added to salads
- Grain bowls (rice, quinoa, farro, etc.)
- To make chicken salad
- General meal prep – I like to pair it with veggies and a carb source like sweet potatoes, quinoa, or rice)
Expert Tips
- Thicker pieces need more time + temp. Depending on the type of chicken thighs you purchased, they may be small, or they may be large and thick. If they are on the large side, use the higher temperature (400ºF) and keep in mind that they may require a longer cook time.
- Internal temperature. A meat thermometer is an essential item in every kitchen. It's the only way to know for sure if your meat is cooked through without cutting into it. Use it to assess whether your chicken needs more (or less) time.
- Use the right spot. When taking internal temperature test the thickest section of each portion (and throughout each piece). Chicken needs to reach a minimum internal temperature of 165ºF (74ºC). Many prefer the texture of dark meat (like thighs) when it is cooked to 175ºF (79.4ºC).
Recipe Substitutions
- Seasoning: Feel free to swap the listed seasonings for your favorite spices or seasoning blend. Try Ranch seasoning, steakhouse, Italian seasoning, Cajun seasoning, etc – just be sure to add salt if your mix doesn't include it.
- Avocado oil: We find this makes for a great flavor with little crispy edges, but you can use whatever you have on hand. Olive oil is a popular choice.
- Chicken thighs: The same seasonings and oil can be used to make chicken breast, chicken tenders, cutlets, or even salmon!
- Note: Be sure to follow the USDA recommended internal temperatures for each cut of meat.
More Air Fryer Chicken Recipes
If you loved this recipe for air fryer chicken thighs (boneless and skinless), let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Air Fryer Boneless Skinless Chicken Thighs
Ingredients
- 1 pound boneless skinless chicken thighs (about 4-5 pieces)
- 1 tablespoon avocado oil
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
- ¾ teaspoon flaky salt or kosher salt
- ¼ teaspoon black pepper
Instructions
- Add the oil to a large bowl, along with the seasonings. Stir well to form a paste.
- Transfer the chicken thighs to the bowl, and fold them into the seasoned oil until they are fully coated.
- Optional: Allow the chicken to “marinate” in the dry brine for 10-15 minutes.
- Preheat the air fryer to 380ºF (190ºC) – or 400ºF (204ºC) for thicker pieces.
- Transfer the chicken pieces to the preheated air fryer basket, smooth sides down, with about 1” of space between each chicken thigh.
- Air fry for 14-17 minutes, flipping the pieces at the 7-8 minute mark to ensure even cooking (this is essential).
- The chicken is done when each piece reaches a minimum internal temperature of 165ºF (74ºC) in the thickest portion of each piece.
- Remove from the air fryer and cool for 3-5 minutes before serving.
Notes
Nutrition
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Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.
Dorothy Bigelow
We have loved using this recipe for an easy (and yummy) main dish. I chop up the leftovers and add them to salads, soups, sandwiches, wraps, and more.