Air Fryer Boneless Skinless Chicken Thighs

Perfectly cooked air fryer boneless thighs in the air fryer basket.

4.91 from 191 votes

Air Fryer Boneless Skinless Chicken Thighs

These juicy air fryer chicken thighs are ready in under 20 minutes with just a few pantry staples. They feature a crispy, "mahogany" colored crust and a tender, flavorful center-perfect for a fast weeknight dinner or easy meal prep.

Prep Time5

Cook Time18

Resting Time2

Total Time25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 214kcal

Author: Jeri Walker

Ingredients

The Chicken

1.5 pounds Boneless Skinless Chicken Thighs (approx. 4-6 thighs, trimmed)
1 tablespoon Olive Oil (or Avocado oil)
1 tablespoon Dry Chicken Rub (use my homemade blend below or your favorite store-bought brand)

Jeri's Homemade Chicken Rub (Makes 9 tbsp)

¼ cup Brown Sugar (packed)
2 tablespoons Garlic Powder
2 tablespoons Roasted Garlic and Peppers Seasoning (Club House or McCormick)
2 teaspoons Smoked Paprika (or regular paprika)
2 teaspoons Onion Powder
2 teaspoons Chili Powder
1 teaspoon Seasoning Salt
½ teaspoon Black Pepper

Instructions

Preheat: Set your air fryer to 380°F.
Prep the Rub: In a small jar or bowl, whisk together the brown sugar, garlic powder, roasted garlic seasoning, paprika, onion powder, chili powder, seasoning salt, and pepper. (Save the extra rub in your pantry for next time!)
Dry and Oil: Use a paper towel to pat the chicken thighs dry on both sides. This is the secret to a crispy exterior. Brush each thigh lightly with olive oil.
Season: Generously coat the chicken on all sides with 1 tablespoon of the dry rub. For the best flavor, make sure the seasoning gets into the folds of the meat.
Air Fry: Place the thighs in a single layer in the air fryer basket. Leave space between them for air circulation. Air fry at 380°F for 12 minutes. Flip the thighs over and cook for another 6 to 8 minutes.
Check Doneness: Use an instant-read thermometer. The chicken is safe at 165°F, but for the most tender "fall-apart" texture, I recommend taking thighs to 175°F.
Rest: Remove the chicken from the basket and let it rest for 2-5minutes before slicing. This keeps the juices inside the meat.

Video

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Use the "Reheat" function on your air fryer at 380°F for 2-3 minutes to restore the crispy texture.
Keto Option: Swap the brown sugar for a monk fruit or erythritol brown sugar substitute.
Crispiness Tip: For an extra "deep-fried" crunch, give the thighs one final light spray of oil after the flip.

Nutrition