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    Crispy Air Fryer Chicken Thighs (boneless + bone in)

    June 22, 2020 by Denise Bustard 4 Comments

    Home / Recipes / Air Fryer / Crispy Air Fryer Chicken Thighs (boneless + bone in)

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    These crispy air fryer chicken thighs are juicy, flavorful, and ready in minutes! With a simple spice rub and very little oil, you can use boneless or bone-in thighs. This recipe is gluten-free and low carb!

    The air fryer is such a useful appliance for cooking chicken! We love using it to cook chicken breast and chicken tenders, and now I'm showing you our go-to chicken thighs recipe.

    plate with four crispy air fryer chicken thighs

    You can use either boneless or skin-on bone-in thighs for this recipe, and the results are always the same: juicy, flavorful, and quicker than the oven!

    This recipe is perfect served with rice or cauliflower rice, and kale salad.

    Reasons you'll ♡ air fryer chicken thighs

    • they cook quicker than the oven
    • they are juicy, flavorful and kid-friendly
    • you can use boneless or bone-in thighs

    Recipe video

    Want to see how I cooked this recipe? Watch the video below to see how easily they come together! You can find more of my recipe videos on my YouTube channel, or on Facebook.

    Don't forget to pin this post to save it for later!

    bowl with spice rub for chicken with ingredients listed

    It all starts with the rub

    I've adapted my perfect baked chicken thighs rub swapping out oregano and basil for thyme leaves. We are combining onion powder, garlic powder, paprika, thyme leaves, salt and pepper, and mixing them all together.

    Spritz the chicken with spray oil, and press the rub all over the chicken. Pressing it on is essential in helping it stick. This rub adds so much flavor to your chicken, and reminds me of KFC!

    You may want to triple (or more) the batch and store in the pantry- it's good for up to one year.

    Use high heat

    Most air fryers max out at 390°F/ 200°C, and that's the temperature we use to cook our chicken thighs. In my experiments with oven-baked chicken, I found that a high heat helps cook the chicken to juicy perfection, and it works well in the air fryer as well.

    Use a digital thermometer

    Chicken thighs come in many different shapes and sizes, and while they are less prone to drying out than boneless chicken breasts, they definitely can overcook. I highly recommend investing in a digital thermometer so that you know exactly when the chicken is ready to come out.

    Cook your thighs until they reach 165°F in the thickest part, then pull them out.

    Rest before slicing

    Resting your chicken is a crucial step, as this allows the juices to settle in the meat. Slicing into them immediately after cooking would result in the juices running all over your plate.

    To rest your chicken thighs, place on a clean plate, and cover with a baking dish for 5 minutes.

    collage image showing how to cook boneless chicken thighs in the air fryer

    Cooking boneless chicken thighs

    1. Stir together the rub.
    2. Spritz chicken with spray oil on both sides.
    3. Rub all over with the rub (and press it on with your hands)
    4. Cook for 4 minutes at 390°F/ 200°C.
    5. Flip, and cook for another 4 minutes.
    6. Check the temperature in the thickest part of the thigh; if it has not reached 165°F, keep cooking.

    collage image showing how to cook skin on bone in chicken thighs in the air fryer

    Cooking skin-on bone-in chicken thighs

    1. Mix up the rub.
    2. Dry off chicken thighs with a paper towel).
    3. Spritz on both sides with spray oil.
    4. Using your hands, press the rub all over the chicken.
    5. (optional) Place bread in the bottom of the air fryer to help absorb fat and reduce smoking.
    6. Place chicken in the air fryer and cook for 15 minutes at 390°F/ 200°C.
    7. Gently flip and cook for another 8-10 minutes.
    8. Check that thighs reach at least 165°F in the thickest part (we cooked ours closer to 190°F).

    close up of an air fryer chicken thigh (boneless skinless) on a plate

    Recipe tips

    • Flip the chicken-  in order to ensure the chicken cooks through evenly, I highly recommend flipping it halfway through
    • Alternate rubs- you are welcome to switch up the rub (I have 7 rub recipes here), but I'd advise skipping anything with sugar as it can be prone to burning
    • Smoking- skin-on, bone-in chicken thighs release a lot of grease into the bottom of the air fryer which smokes while cooking. I recommend placing the air fryer under a range hood fan on high power. Another trick I've learned is to put pieces of bread in the bottom- this seems to reduce the smoking but does not eliminate it.

    More air fryer recipes

    • Air Fryer Chicken Wings
    • Ultra Crispy Air Fryer Chickpeas
    • Air Fryer Zucchini Fries
    • Air Fryer Tofu
    • Honey Lime Air Fryer Shrimp

    air fryer chicken thigh on plate cut open with piece on fork

    Four chicken thighs on a gray plate
    Print Recipe
    5 from 4 votes

    Air Fryer Chicken Thighs

    Course: Dinner
    Cuisine: American
    Calories: 140kcal
    Author: Denise Bustard
    Servings: 4
    Air fryer chicken thighs are juicy, flavorful, and ready in minutes! With a simple spice rub and very little oil, you can use boneless or bone-in thighs. This recipe is gluten-free and low carb!

    Equipment

    • Air Fryer
    Prep Time10 mins
    Cook Time25 mins
    rest time5 mins
    Total Time40 mins

    Ingredients

    • 4 chicken thighs (bone-in, skin-on or boneless, skinless; see note 1)
    • spray oil

    Rub

    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • ½ teaspoon paprika
    • ½ teaspoon pepper (optional; can be a touch spicy for kids)
    • ½ teaspoon salt
    • ½ teaspoon thyme leaves

    Instructions

    Boneless skinless thighs

    • Place chicken thighs on a plate. Spray on both sides with spray oil.
    • Stir together the rub, and sprinkle over the chicken. Press it on with your hands (to get it to stick properly), flip the thighs, and repeat on the other side.
    • Heat air fryer to 390°F/200°C.
    • Place two of the chicken thighs in the bask of the air fryer (see note 2), making sure they are spread out and not curled up. Cook for 4 minutes.
    • Flip, and cook for 4 more minutes, or until a digital thermometer stuck into the thickest part reads 165°F.
    • Remove the chicken from the air fryer, cover, and rest for 5 minutes before serving.

    Bone-in, skin-on thighs

    • Place chicken thighs on a plate. Spray on both sides with spray oil.
    • Stir together the rub, and sprinkle over the chicken. Press it on with your hands (to get it to stick properly), flip the thighs, and repeat on the other side.
    • Heat air fryer to 390°F/200°C.
    • (optional) Place 2 pieces of bread, torn, into the bottom of the air fryer, under the basket (see note 3).
    • Place all four chicken thighs into the basket, spreading them out as much as possible. Cook for 15 minutes.
    • Flip the chicken carefully, and cook for another 8-10 minutes, until an internal temperature of at least 165°F is reached (see note 4).
    • Remove from the air fryer, and let chicken rest (uncovered) for 5 minutes before serving.

    Notes

    1- roughly 1 lb boneless skinless chicken thighs, roughly 1.5 lbs bone-in, skin-on chicken thighs.
    2- a standard-sized basket air fryer fits two spread out chicken thighs at a time and you will need to work in batches. Larger basket air fryers or oven-style air fryers will fit a full batch.
    3- the bread absorbs grease from the chicken thighs, reducing the amount of smoking that occurs while cooking.
    4- when cooked to 165°F, we found the top of the chicken was not crispy to our liking, and that the part closest to the bone was still a little under. 185-190 was a better result for us, but feel free to play around to get your perfect chicken thighs!
    Storage
    Store cooked chicken thighs in an air tight container in the fridge for up to 4 days.
    Reheat
    Reheat in the air fryer at 390°F/200°C for 3 minutes (boneless) or 5 minutes (bone-in), until crispy and heated through.
    *nutritional information is for one 4 oz boneless skinless chicken thigh

    Nutrition

    Serving: 4oz * | Calories: 140kcal | Carbohydrates: 1g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 392mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

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    Comments

    1. Nancy

      January 20, 2021 at 6:26 pm

      5 stars
      Made the boneless thighs tonight - trying out my new Insta Air Fryer oven. Delicious!! So moist and hard to believe only took 8 minutes total.

      Reply
      • Denise Bustard

        January 24, 2021 at 11:43 pm

        Hi Nancy! I'm so happy to hear you enjoyed. Do you have the Vortex oven? I love that one! Thanks so much for coming back to leave a review, I really appreciate it!

        Reply
    2. Zoey

      November 03, 2020 at 8:14 pm

      5 stars
      So easy and clean up was a breeze! I cut the paprika and I cut the skin off bone in, but the flavor and texture was great. ALso, without the skin, I think that helped with very little to no smoking. Thanks! I'm going to try a lemongrass marinade to try to get it like Vietnamese lemongrass chicken.

      Reply
      • Denise Bustard

        November 16, 2020 at 1:02 pm

        Hi Zoey! I am so happy to hear you enjoyed! Oh my goodness, please let me know how the lemongrass marinade works out, that sounds incredible!!

        Reply

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