Boneless Air-Fryer Chicken Thighs
Juicy, well-seasoned boneless chicken thighs cooked quickly to a crisp finish in the air fryer.
Equipment
- Air Fryer
- Small Bowl
- Tongs
- Measuring Spoons
- Paper Towels
- olive oil spray (optional)
Ingredients
- 4 boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the air fryer to 400°F (204°C).
- Pat the chicken thighs dry with paper towels to help them crisp.
- Drizzle 1 tablespoon olive oil over the chicken thighs and rub to coat evenly.
- In a small bowl, whisk 1 teaspoon honey with the smoked paprika, dried oregano, garlic powder, onion powder, sea salt, and black pepper until combined.
- Rub the seasoning mixture over all sides of each chicken thigh so they are evenly coated.
- Lightly grease the air fryer basket with olive oil spray or brush to prevent sticking, then arrange the thighs in a single layer with space between them.
- Cook for 12–14 minutes, flipping once halfway through, until the internal temperature reaches 165°F (74°C).
- Remove from the air fryer and let rest a few minutes before serving.
Notes
- Patting the chicken dry ensures a crisp exterior.
- Do not overcrowd the basket; cook in batches if needed.
- Flip once halfway for even browning.
- Use a meat thermometer to confirm 165°F internal temperature.