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Air Fryer Boneless Skinless Chicken Thighs

Juicy, tender air fryer boneless skinless chicken thighs with a flavorful golden exterior—ready in about 20 minutes. Simple seasoning, minimal oil, high-protein main dish perfect for weeknight dinners, meal prep, salads, wraps, or quick lunches. Healthier than pan-fried, always moist and delicious. Prep Time: 5 minutes Cook Time: 18–24 minutes Total Time: ~25 minutes Servings: 4–6
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Ingredients Method Notes

Ingredients
  

  • 6 –8 boneless skinless chicken thighs (about 2–2.5 lbs)
  • 1 –2 Tbsp olive oil or avocado oil
  • 1 tsp paprika smoked or sweet
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning or dried oregano + basil
  • 1 tsp salt
  • ½ tsp black pepper
  • Optional add-ins
  • ½ tsp cayenne or chili powder for heat
  • Lemon zest or fresh herbs rosemary/thyme

Method
 

  1. Pat chicken thighs completely dry with paper towels (key for browning). Trim large fat pockets if desired.
  2. In a small bowl, mix paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
  3. Drizzle olive oil over thighs and rub to coat evenly on all sides.
  4. Sprinkle the spice mix generously over both sides, pressing it in so it adheres well.
  5. Preheat air fryer to 380–400°F for 3–5 minutes.
  6. Place thighs in a single layer in the basket (no overlapping; cook in batches if needed).
  7. Air fry at 380–400°F for 18–24 minutes. Flip halfway through (around 9–12 minutes) with tongs.
  8. Check internal temperature reaches 165°F in the thickest part. Thighs should be golden-brown and juices run clear.
  9. Remove and let rest 5 minutes before slicing or serving.

Notes

Pat very dry → essential for golden color and texture.
Pound thicker pieces to even thickness → uniform cooking.
Single layer only → prevents steaming.
Use meat thermometer → ensures juiciness and safety.
Rest 5 minutes → juices redistribute.
Customize: add cayenne for spice or brush with glaze (BBQ/honey garlic) last 3–5 minutes.