Crispy Air Fryer Boneless Skinless Chicken Thighs
These are the crispiest air fryer boneless skinless chicken thighs you'll make — no oil, no breading, just a simple spice rub and 20 minutes start to finish. The paprika-garlic rub gives you juicy dark meat with golden, crispy edges every time. It's the high-protein dinner and meal prep I make at least 3 times a week!
Ingredients
- 5 - 6 boneless and skinless chicken thighs, excess fat trimmed off
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ - 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 - 2 lemons, for serving
- Fresh parsley, finely chopped, for serving
Instructions
- Preheat the air fryer to 380°F. If your basket isn't non-stick, lightly mist it with olive oil or avocado oil spray.
- Pat dry and season. Pat the chicken thighs dry on both sides with a paper towel. In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and pepper.
- Coat the chicken. Sprinkle the seasoning over both sides of the thighs and use your fingers to press the rub into the meat.
- Arrange in the basket. Place the thighs smooth-side down in the air fryer basket in a single layer, leaving space between each piece so they aren't touching.
- Air fry and flip. Cook at 380°F for 10 minutes. Flip each thigh with tongs and cook for another 4 to 5 minutes, until the internal temperature at the thickest part reaches 165°F.
- Rest and serve. Let the chicken rest for 5 minutes, then serve with a squeeze of fresh lemon and a sprinkle of chopped parsley.
Notes
Pat the thighs bone-dry before seasoning — this is the key to crispy edges without any oil. Moisture steams the meat instead of crisping it.
Don't overcrowd the basket. Leave space between each thigh so hot air can circulate. Cook in two batches if needed.
Use a meat thermometer. Pull the chicken at 165°F at the thickest part, or take them to 175°F for extra-tender, fall-apart dark meat.
Let them rest for 5 minutes before slicing or serving. This keeps the juices in the chicken instead of on the cutting board.
Bone-in, skin-on thighs — Add 5 to 7 minutes to the total cook time. Cook skin-side up at the end so the skin crisps properly.
Oven version — If you don't have an air fryer, bake at 400°F for 25 to 30 minutes, flipping halfway through.
Storage — Fridge up to 4 days in an airtight container. Freezer up to 3 months. Reheat in the air fryer at 350°F for 3 to 4 minutes to bring back the crispy edges.
Nutrition
Calories: 216kcal | Carbohydrates: 9g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 423mg | Potassium: 523mg | Fiber: 3g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 43mg | Calcium: 40mg | Iron: 2mg
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