Air fryer chicken thighs
Boneless thighs come out of the air fryer browned and juicy in about 15 minutes, with a spice rub you’ll want on everything.
- 25 min total
- 8 min hands-on
- Anyone can make this
- Serves 2
- About $1.93 a serving
- 330 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 2 servings.
- 1 lb boneless chicken thighs, about 4 thighs
From your pantry
- 2 tsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- 1 tsp brown sugar
- ¾ tsp salt
- ¼ tsp black pepper
Each serving has about 330 calories, 45 g protein, 4 g carbs and 14 g fat, and costs about $1.93 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
Steps
Tap an underlined word for a quick explanation.
the air fryer to 380°F for 5 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 5 min
the paprika, garlic powder, onion powder, thyme, brown sugar, salt and pepper together in a small bowl.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the chicken dry, rub it with the oil, and press the spice mix onto both sides.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Lay the thighs in the basket smooth side down in one layer and cook 8 minutes.
Timer: 8 min
Dolly’s tip: Tuck the thin edges under so each thigh is a tidy, even piece.Flip the thighs and cook 6 to 8 minutes more, until the edges are and the thickest one reads 165°F.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 7 min
Dolly’s tip: Air fryers run hot or cool. Check at 6 minutes the first time and you’ll know yours.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Let them 5 minutes, then serve whole or .
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
