Why these air fryer chicken thighs are on repeat in my kitchen
It wasn’t until maybe the fifth or sixth time making these air fryer boneless chicken thighs that I realized, “Hmm. Maybe I should post this recipe on the site?!”
This is one of those recipes that I shared because I make it ALL THE TIME. Basically weekly.
It’s perfect to add to salads, tacos, or with veggies as a feel-good meal. It makes the best addition to weeknight meals when you’re short on time but want big flavor.
Why We Love This Recipe
- Easily adjust the ingredients. No curry or coriander? Try paprika and cumin!
- Simple ingredients. Brown sugar brings the sweetness, soy sauce gives it umami, and Dijon adds depth. A finishing squeeze of lime brightens it all up. And the secret ingredients… coriander and curry powder pack an amazing punch!
- Tender and juicy thighs with a crispy exterior, much like you’d get from cooking them on the grill. And it’s so much FASTER than baking in the oven!
- The marinade doubles as a glaze for the perfect weeknight dinner!
Ingredients
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken thighs. This cut is so rich and flavorful. Be sure to get the boneless skinless kind and trim the fat.
- Brown sugar. This sweetens the marinade and helps it caramelize into a glaze as it cooks. You can swap in honey or pure maple syrup if that’s what you have on hand.
- Lime juice (optional). A fresh squeeze right after cooking adds a bright finish, and lemon works too. Add it at the end instead of in the marinade, since lime can turn bitter under the air fryer’s high heat.
- Dijon mustard. You can sub yellow mustard if needed, but you’ll lose some of the deep flavor.
- Garlic. Fresh minced garlic is so important! But you can use garlic powder, too.
- Curry powder and coriander. The secret ingredients! You will love what they add to this dish.
Step-by-step Instructions
Please see the recipe card below for more detailed ingredient amounts.
Make the sauce and marinate the chicken
In a medium or large bowl, whisk together the oil, brown sugar, soy sauce, mustard, garlic, curry powder, coriander, salt, and black pepper. You will add the boneless thighs to this bowl, so make sure it’s big enough.
Then, carefully place the chicken thighs in the bowl. Spoon the sauce over the meat until it’s completely covered.
Marinate for at least 30 minutes. You can leave it overnight if needed.
Cook in the air fryer
Set the air fryer to 380℉ and let it warm up for at least 3 minutes.
Spread the chicken thighs in a single layer in the air fryer basket. It is important that they aren’t touching so each one cooks evenly. Save any extra marinade.
Cook for 14 to 15 minutes in the preheated air fryer, depending on the size of your chicken thighs. About halfway through cooking, use tongs to carefully flip each one. If there was extra sauce, brush it on the tops.
If you want to know if they’re done, insert an instant read thermometer in the thickest part. They’re ready when the internal temperature is 165℉.
The Air Fryer I Use and ❤️
I use a 6-quart air fryer for this recipe and it’s the perfect size for cooking everything in a single layer without overcrowding. Because remember, keeping it in one layer is key to all that crispy goodness!
Serve the chicken
Right before serving, drizzle on any extra drippings and add a squeeze of fresh lime or lemon, if you’d like. Then serve these chicken thighs with a delicious sauce for an added treat!
Some of my favorites are:
How long to cook boneless chicken thighs in the air fryer
Cook boneless, skinless chicken thighs at 380°F for 14 to 15 minutes, flipping halfway, until they reach an internal temperature of 165°F. For extra tender, fall-apart thighs, take them all the way to 175 to 185°F. Dark meat stays juicy even at the higher end.
| Air fryer temp | Cook time | Pull at |
|---|---|---|
| 380°F (this recipe) | 14 to 15 min, flip halfway | 165°F (175 to 185°F for fall-apart tender) |
| 400°F (if your air fryer runs hot or won’t go to 380°F) | 10 to 12 min, flip halfway | 165°F |
FAQs
While chicken thighs are higher in fat than chicken breasts, they’re still a great source of protein. Cooking them in the air fryer keeps things light, since you need very little oil.
Because thighs have more fat than breasts, it can be difficult to know when they’re done. However, they are not harder to cook. Both need to reach 165℉ on an internal thermometer before they’re done cooking.
At 400°F, boneless skinless chicken thighs need about 10 to 12 minutes, flipping halfway, until they reach 165°F. This recipe uses 380°F, which takes 14 to 15 minutes.
It’s best to thaw them first so the marinade can coat and flavor the meat. If you’re short on time, add 5 to 6 minutes to the cook time and check the temperature before serving.
Yes. Keep the same marinade and temperature, but plan on 22 to 25 minutes since bone-in thighs take longer. Always check that they reach 165°F.
Yes. Bake the marinated thighs at 400°F for 25 to 30 minutes, then broil for 2 minutes at the end for a little extra color.
Pat the thighs dry before they go in, don’t crowd the basket, and keep them in a single layer so the hot air can circulate around each piece.
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Air Fryer Boneless Chicken Thighs
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Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken thighs boneless and skinless, fat trimmed
- 2 tablespoons oil avocado or olive
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce or Tamari
- 2 teaspoons Dijon mustard
- 1 garlic clove finely minced
- ½ teaspoon curry powder
- ½ teaspoon coriander
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- Fresh lime juice optional
Instructions
- Preheat a 6-quart air fryer to 380 degrees for at least 3 minutes.
- Add the oil, sugar, soy sauce, mustard, garlic, curry powder, coriander, salt, and pepper to a large bowl. Whisk until well combined.2 tablespoons oil, 2 tablespoons brown sugar, 1 tablespoon soy sauce or Tamari, Fresh lime juice, 2 teaspoons Dijon mustard, 1 garlic clove, ½ teaspoon curry powder, ½ teaspoon coriander, 1 teaspoon salt, ¼ teaspoon black pepper
- Place the chicken thighs in the bowl and toss until they’re completely coated. Let marinate for at least 15 minutes or up to overnight.1 ½ pounds boneless skinless chicken thighs
- Place the chicken thighs in a single layer and cook for 14-15 minutes. Flip the thighs halfway through cooking and brush any remaining marinade on top.
- Serve immediately with any of the extra drippings drizzled on top and a squeeze of lemon or lime juice, if desired.
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Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Boneless Chicken Thighs
You can pick just about anything to serve as the perfect side dish to these thighs.
Brussels Sprouts au Gratin, Curry Roasted Cauliflower with Yogurt Sauce, and Green Beans Almondine are both delicious and impressive.
For a classic side dish, opt for Instant Pot Sweet Potatoes or Crockpot Glazed Carrots.
Spice things up with Honey Jalapeño Cornbread.
Of course, you can’t go wrong with Instant Pot Mashed Potatoes or Garlic Parmesan Roasted Broccoli and Cauliflower.
More Easy Air Fryer Main Dish Recipes
The air fryer is a fantastic way to save you SO MUCH time! Try one of these recipes next.
This is a great recipe, I grilled the chicken
instead of air frying do to not having one and it still came out juicy and tasty do to the London’s marinade. Love it!!
Yay! So happy to hear you enjoyed the recipe, Dianna! I’m glad you could make it work with the marinade and your preferred cooking method. Thanks so much for taking the time to leave a comment and rating!
Making this recipe tonight but don’t have an air fryer, what temp & length of time if I where to cook in the oven or BBQ?
Hi Dianna, for the future, the best way to cook juicy, cooked-through chicken thighs:
**Oven-Baked: 400°F for 25–35 minutes, depending on size, until they reach 165°F internally.
**Grill: Medium-high heat (around 400°F). Grill boneless thighs 5–7 minutes per side, or bone-in thighs 7–10 minutes per side, again until 165°F.
These chicken thighs look terrific and easy to cook! Totally making this later on this week! Thank you.
Yay! So happy to hear you want to try the recipe. Let me know how you like it!