Air Fryer Boneless Skinless Chicken Thighs
Boneless, skinless chicken thighs are one of my favorite cuts of chicken to cook in my air fryer, especially when I am in a rush.
Ingredients
- 800 g boneless skinless chicken thighs (6-8 thighs)
- 1 tbsp olive oil
- ½ tbsp natural plain yogurt
- 1 tsp salt
- 1 tsp paprika
- ½ tsp freshly ground black pepper
Instructions
- Set your air fryer to 375°F (190°C).
- Pat the chicken thighs dry with paper towels to remove any excess moisture.
- To make the marinade, in a bowl, mix the salt, pepper, olive oil, yogurt, and paprika.
- Toss in the chicken thighs with the marinade, making sure they’re evenly coated.
- If you have time, let the chicken thighs marinate for at least 2 hours, but no longer than 24 hours.
- Place the marinated chicken thighs in a single layer in the air fryer basket, making sure they’re not overcrowded. The air fryer works best when there’s space for the air to circulate around each piece of chicken.
- Air fry the chicken thighs for 18-20 minutes, flipping halfway through the cooking time. You’ll know they’re done when the internal temperature reaches 165°F (75°C) and the outside is golden brown and crispy.
- Once the chicken is fully cooked, let it rest for about 5 minutes. Resting helps the juices redistribute and keep the meat tender and moist.
Notes
- If you have time, let the chicken thighs marinate for at least 2 hours, but no longer than 24 hours.
- Use a meat thermometer to make sure the chicken pieces are cooked thoroughly until the core temperature reaches 74 °C (165 °F) degrees.
- If you want to use bone-in chicken thighs, you might need to adjust the cooking time.
- Rest your chicken thighs for 5 minutes before serving to help the juices redistribute and keep the meat tender and moist.