Air Fryer Boneless Skinless Chicken Thighs

Two crisp chicken thighs on a bed of mashed potatoes.

Air Fryer Boneless Skinless Chicken Thighs

This easy recipe for Air Fryer Boneless Skinless Chicken Thighs is flavorful, quick, and delicious! Ready in less than 25 minutes!

Course Air Fryer, Main Dishes

Cuisine American

Prep Time 10

Cook Time 14

Total Time 24

Servings servings

Calories 179

Author Dorothy Bigelow

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

Storage: Transfer any leftovers into an airtight container and store in the refrigerator for up to 3 days. Reheat portions as needed in the microwave. For longer storage, cool and transfer to a freezer bag. Freeze for up to 3 months.

Thicker pieces: Depending on your chicken thighs, you might need to increase the temperature and/or flatten the thighs to help with even cooking. To make thick pieces thinner, place them in a plastic storage bag and hit them with a heavy cast iron pan several times (or a meat mallet if you have one).

Larger batches: If desired, you can double, triple, or quadruple the recipe. You will still need to work in batches of 4-5 pieces when air frying to ensure they cook evenly.

Bone-in, skin-on chicken thighs: Cook for 20-25 minutes in an air fryer that has been preheated to 400ºF (200ºC). Start with the skin side down, then flip halfway through cooking. The chicken is only done when it reaches a minimum internal temperature of 165ºF (74ºC).

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