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Tender, juicy, smoky, and also just a little sweet, these air fryer boneless chicken thighs have it all and then some. Made with a quick homemade marinade…and did I mention they’re incredibly easy too? Friends, meet your new favorite weeknight protein.
If you grew up eating boneless, skinless chicken breasts, it might be hard to go over to the dark (meat) side, but I promise it’s worth it. Tender, juicy chicken thighs have a much larger margin for error because it’s virtually impossible to overcook them.
This recipe for air fryer boneless chicken thighs with our easy go-to chicken marinade is the perfect place to start.
And if you need an oven version of this recipe, check out our sheet pan chicken thighs and buffalo chicken thighs.
PRO TIPS/RECIPE NOTES
- If you have the time, let the chicken sit at room temperature for 20-30 minutes before air frying.
- While you don’t have to worry so much about chicken thighs overcooking in the air fryer, you still want to make sure they reach at least 165˚F. For this, an instant-read thermometer is essential.
- Wondering how to know if air fryer chicken thighs are done without a thermometer? Look for the juices to run clear when you poke into the thickest part of the chicken.
- Since air fryers can vary in size and temperature, I recommend starting with less cooking time and checking on your chicken as it cooks. You can always add more time if needed.
Juicy Air Fryer Boneless Chicken Thighs
Ingredients
- 1 lb boneless skinless chicken thighs {~4 thighs}
- 2 tbsp olive oil {plus a bit more for the air fryer basket}
- 2 tsp low-sodium soy sauce
- 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1/8 tsp ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp brown sugar
Instructions
- Pat chicken thighs with a paper towel.1 lb boneless skinless chicken thighs
- In a medium mixing bowl whisk to combine olive oil, soy sauce, and the dry seasonings.2 tbsp olive oil, 2 tsp low-sodium soy sauce, 1/2 tsp kosher salt, 1 tsp garlic powder, 1/8 tsp ground black pepper, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp brown sugar
- Add chicken thighs and toss to coat. Marinate for at least 30 minutes or up to 36 hours.
- Preheat the air fryer at 380˚F for 5 minutes.
- Lightly brush the air fryer basket with olive oil.
- Place thighs smooth side down and cook at 380˚F for 10 minutes.
- Flip the chicken and brush on any marinade remaining in the bowl.
- Cook for an additional 5-8 minutes or until the internal temperature reaches 165˚F.
- Let chicken rest for 5 minutes before serving.
Notes
- If you have the time, let the chicken sit at room temperature for 20-30 minutes before air frying.
- Use an instant-read thermometer to test each thigh. The internal temp can vary depending on the thickness of the chicken.
- If you’re using bone-in chicken thighs, increase the cooking time by 3 to 4 minutes. The safe cooking temp of 165˚F remains the same.
- Since air fryers can vary in size and temperature, I recommend starting with less cooking time and checking on your chicken as it cooks. You can always add more time if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing! I just got an air fryer and am looking for recipes. I’ll be looking at more of yours for sure.
Welcome to the air frying world; I hope you love it as much as we do!