20 Crispy Boneless Skinless Chicken Thigh Recipes Air Fryer Delights

Ever find yourself in a dinner rut, staring blankly at your fridge, craving something crispy, juicy, and utterly delicious? You’re in luck! Our roundup of 20 Crispy Boneless Skinless Chicken Thigh Recipes for Your Air Fryer is here to save your weeknights. From zesty lemon pepper to smoky BBQ, these easy-to-follow recipes promise maximum flavor with minimal fuss. Let’s get cooking—your taste buds will thank you!

Garlic Parmesan Air Fryer Chicken Thighs

Unbelievably easy and packed with flavor, these garlic parmesan air fryer chicken thighs are about to become your weeknight hero. You’ll love how the crispy skin gives way to juicy, tender meat inside.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin is where the magic happens)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup grated parmesan cheese (the real deal, not the powdered stuff)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tsp smoked paprika (adds a subtle depth)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your air fryer to 375°F for 5 minutes. This ensures even cooking from the start.
2. In a bowl, mix the olive oil, minced garlic, smoked paprika, salt, and black pepper. Tip: Letting the garlic sit in the oil for a few minutes before mixing can help mellow its sharpness.
3. Pat the chicken thighs dry with paper towels. This step is crucial for getting that crispy skin.
4. Coat each thigh evenly with the garlic oil mixture, then press into the grated parmesan to adhere. Tip: Press the cheese onto the skin side more heavily for extra crunch.
5. Place the thighs in the air fryer basket, skin side up, ensuring they’re not touching. Cook at 375°F for 20 minutes. Tip: Halfway through, peek to make sure they’re browning evenly—no flipping needed!
6. After 20 minutes, check that the internal temperature reaches 165°F. If not, give them another 2-3 minutes.

You’ll be amazed by the golden, cheesy crust and the juicy interior. Try serving these thighs over a bed of arugula with a squeeze of lemon for a fresh contrast.

Honey Sriracha Glazed Chicken Thighs

Got a craving for something sweet, spicy, and utterly delicious? These Honey Sriracha Glazed Chicken Thighs are your ticket to flavor town, with a perfect balance that’ll have you reaching for seconds.

Ingredients

• 1.5 lbs chicken thighs (bone-in, skin-on for that crispy goodness)
• 1/3 cup honey (local if you can, it makes a difference)
• 2 tbsp Sriracha (adjust if you’re not into too much heat)
• 2 tbsp soy sauce (I always go for low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all been there)
• 1 tsp ginger, grated (keep a knob in the freezer for moments like this)

Instructions

1. Preheat your oven to 375°F. A properly heated oven is key to getting that glaze just right.
2. In a bowl, whisk together honey, Sriracha, soy sauce, olive oil, garlic, and ginger. Taste and adjust the Sriracha if needed—this is your chance to make it perfect.
3. Pat the chicken thighs dry with paper towels. Dry skin means crispier skin, and who doesn’t love that?
4. Heat a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down. Cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes.
5. Pour the glaze over the chicken, making sure each piece is well coated. Transfer the skillet to the oven.
6. Bake for 20-25 minutes, basting halfway through. The glaze should be sticky and the chicken cooked through (165°F on a meat thermometer).
7. Let rest for 5 minutes before serving. This lets the juices redistribute, making every bite moist and flavorful.

That sticky, glossy glaze clinging to the crispy-skinned chicken is a sight to behold. Serve it over a bed of fluffy rice to soak up all that extra sauce, or alongside some roasted veggies for a complete meal that’s anything but boring.

Lemon Herb Air Fryer Chicken Thighs

Ready to whip up something delicious with minimal fuss? These Lemon Herb Air Fryer Chicken Thighs are your ticket to a flavorful, juicy dinner that’s as easy as it is tasty. Perfect for those nights when you want something hearty without the hassle.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin keeps them juicy)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 tbsp lemon zest (freshly grated makes all the difference)
• 2 tbsp lemon juice (squeeze it yourself for that bright taste)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp dried thyme (or fresh if you’ve got it)
• 1 tsp dried rosemary (crush it between your fingers to wake up the aroma)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your air fryer to 375°F for about 5 minutes. A hot start ensures crispy skin.
2. In a large bowl, mix olive oil, lemon zest, lemon juice, garlic powder, thyme, rosemary, salt, and pepper. Tip: Let the mix sit for a minute to let the flavors meld.
3. Add the chicken thighs to the bowl, tossing to coat evenly. Don’t shy away from getting under the skin with the marinade.
4. Place the thighs in the air fryer basket, skin side up, ensuring they’re not touching. Crowding leads to steaming, not crisping.
5. Cook for 25 minutes, flipping halfway through. Tip: Check at 20 minutes—air fryers can vary.
6. For extra crispiness, crank the heat to 400°F for the last 2 minutes. Watch closely to avoid burning.

Now, these thighs come out with a golden, crispy skin hiding the juiciest meat, all brightened up by that lemon herb magic. Serve them over a bed of garlic mashed potatoes or slice them up for a killer salad topping.

Spicy Cajun Air Fryer Chicken Thighs

Mmm, you’re going to love how these Spicy Cajun Air Fryer Chicken Thighs turn out—juicy on the inside, crispy on the outside, and packed with flavor. Perfect for when you’re craving something delicious without the fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin gets incredibly crispy)
• 2 tbsp olive oil (extra virgin is my favorite for its flavor)
• 1 tbsp Cajun seasoning (adjust if you’re sensitive to spice)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I like to use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground makes a difference)

Instructions

1. Preheat your air fryer to 380°F for 5 minutes. This ensures even cooking from the start.
2. In a large bowl, toss the chicken thighs with olive oil until they’re evenly coated. This helps the seasoning stick.
3. Sprinkle the Cajun seasoning, garlic powder, salt, and black pepper over the chicken. Use your hands to rub the spices in for maximum flavor.
4. Place the chicken thighs in the air fryer basket, skin side up, making sure they’re not touching. This allows the hot air to circulate properly.
5. Cook for 25 minutes, flipping halfway through. The skin should be golden and crispy when done.
6. Check the internal temperature with a meat thermometer; it should read 165°F. This ensures they’re perfectly cooked.

Let these thighs rest for a few minutes before digging in. The spice level is just right, and the texture? Absolutely divine. Try serving them over a bed of creamy mashed potatoes or with a side of crisp green beans for a complete meal.

Teriyaki Glazed Air Fryer Chicken Thighs

Perfect for those busy weeknights, these Teriyaki Glazed Air Fryer Chicken Thighs are a game-changer. You’ll love how juicy they turn out, with a sticky-sweet glaze that’s downright addictive.

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs) – I find these cook more evenly in the air fryer.
• 1/2 cup teriyaki sauce – go for a thick, glossy one for the best glaze.
• 1 tbsp honey – this adds a lovely sweetness that balances the soy.
• 1 tsp garlic powder – because everything’s better with garlic.
• 1/2 tsp black pepper – freshly ground gives the best flavor.
• 1 tbsp sesame seeds – for that final, crunchy garnish.

Instructions

1. In a bowl, mix the chicken thighs with teriyaki sauce, honey, garlic powder, and black pepper. Let them marinate for at least 15 minutes – longer if you can, for deeper flavor.
2. Preheat your air fryer to 375°F for about 3 minutes. This ensures a nice, even cook.
3. Place the chicken thighs in the air fryer basket in a single layer. No overcrowding – they need space to crisp up.
4. Cook for 12 minutes, then flip the thighs. Brush with any remaining marinade for extra flavor.
5. Cook for another 10-12 minutes until the internal temperature hits 165°F. The glaze should be sticky and caramelized.
6. Sprinkle with sesame seeds right before serving – they add a nice texture contrast.

Mmm, the result? Tender, flavorful chicken with a glaze that’s just the right amount of sweet and savory. Try serving it over a bed of steamed rice with some quick-pickled veggies on the side for a meal that feels special but is seriously easy to pull off.

BBQ Air Fryer Chicken Thighs

Let’s talk about making BBQ Air Fryer Chicken Thighs that are juicy inside and crispy outside. Perfect for when you’re craving something delicious but don’t want to spend hours in the kitchen.

Ingredients

• 4 chicken thighs (bone-in, skin-on for that extra crunch)
• 1 tbsp olive oil (extra virgin is my favorite for its flavor)
• 1/2 cup BBQ sauce (go for your favorite brand or homemade)
• 1 tsp smoked paprika (adds a nice depth)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper (to season, but be generous)

Instructions

1. Preheat your air fryer to 380°F. This ensures even cooking from the get-go.
2. Pat the chicken thighs dry with paper towels. Dry skin equals crispier results.
3. Rub the thighs with olive oil, then season with salt, pepper, smoked paprika, and garlic powder. Massage those spices in for maximum flavor.
4. Place the thighs in the air fryer basket, skin side up, making sure they’re not touching. Air needs to circulate for even crisping.
5. Cook for 12 minutes, then flip the thighs. This helps them cook evenly on both sides.
6. Brush the thighs with BBQ sauce, then cook for another 5 minutes. The sauce will caramelize slightly, adding a sticky sweetness.
7. Flip again, brush the other side with BBQ sauce, and cook for a final 5 minutes. Double saucing means double the flavor.
8. Check the internal temperature reaches 165°F. Safety first, but also ensures juiciness.

Now, these thighs are ready to steal the show. The skin is crackling crisp, the meat falls off the bone, and that BBQ glaze? Absolutely irresistible. Serve them up with a side of coleslaw or atop a pile of fluffy mashed potatoes for a meal that’ll have everyone asking for seconds.

Air Fryer Chicken Thighs with Lemon Pepper

Craving something crispy yet juicy? These air fryer chicken thighs with lemon pepper are your ticket to a hassle-free dinner that’s packed with flavor. You’ll love how the lemon pepper gives it that zesty kick, making it a hit for any night of the week.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin gets perfectly crispy)
• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 tbsp lemon pepper seasoning (no skimping—this is the star)
• 1 tsp garlic powder (for that extra umami)
• 1/2 tsp salt (I like sea salt for its subtle crunch)

Instructions

1. Preheat your air fryer to 380°F for 5 minutes. This ensures even cooking from the get-go.
2. While the air fryer heats, pat the chicken thighs dry with paper towels. Dry skin equals crispier results.
3. In a bowl, mix the olive oil, lemon pepper seasoning, garlic powder, and salt. Rub this mixture all over the chicken thighs, making sure to get under the skin for maximum flavor.
4. Place the chicken thighs in the air fryer basket, skin side up, ensuring they’re not touching. This allows the hot air to circulate properly.
5. Cook for 25 minutes at 380°F, flipping halfway through. The skin should be golden and crispy, and the internal temperature should reach 165°F.
6. Let the chicken rest for 5 minutes before serving. This keeps all those juicy flavors locked in.

These thighs come out with a crackling skin and tender, flavorful meat that’s just begging to be paired with a cool, crisp salad or some roasted veggies. Try drizzling a little extra lemon juice on top right before serving for an added zing.

Panko-Crusted Air Fryer Chicken Thighs

These Panko-Crusted Air Fryer Chicken Thighs are your ticket to a crispy, juicy dinner without the guilt. Perfect for those busy weeknights when you crave something delicious but don’t want to spend hours in the kitchen.

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs) – I find these cook more evenly in the air fryer.
• 1 cup panko breadcrumbs – for that unbeatable crunch.
• 1/2 cup grated Parmesan cheese – because cheese makes everything better.
• 1 tsp garlic powder – a little goes a long way for flavor.
• 1 tsp paprika – for a subtle smokiness.
• 1/2 tsp salt – to season just right.
• 1/4 tsp black pepper – freshly ground is my preference.
• 1 large egg – I like to whisk it in a shallow bowl for easy dipping.
• 2 tbsp olive oil – extra virgin is my go-to for its fruity notes.

Instructions

1. Preheat your air fryer to 375°F for about 5 minutes. This ensures even cooking from the start.
2. In a bowl, mix panko, Parmesan, garlic powder, paprika, salt, and pepper. Tip: Press the breadcrumbs into the chicken for extra crispiness.
3. Whisk the egg in another bowl. Dip each chicken thigh into the egg, letting excess drip off.
4. Coat the chicken in the panko mixture, pressing gently to adhere. Tip: Let them sit for 5 minutes to help the coating stick better.
5. Lightly brush the air fryer basket with olive oil to prevent sticking. Arrange the chicken in a single layer.
6. Cook for 12 minutes, flip, then cook another 8-10 minutes until golden and internal temperature reaches 165°F. Tip: Don’t overcrowd the basket for the crispiest results.

Ready to serve, these thighs are wonderfully crispy outside, tender inside. Try them over a bed of greens or with a side of roasted veggies for a complete meal.

Air Fryer Chicken Thighs with Honey Mustard

Just when you thought chicken thighs couldn’t get any better, here comes this air fryer version with a sweet and tangy honey mustard glaze. It’s crispy, juicy, and ready in no time—perfect for those busy weeknights when you’re craving something delicious without the fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin gets incredibly crispy)
• 1 tbsp olive oil (extra virgin is my go-to for that fruity note)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp smoked paprika (for that subtle smokiness)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 2 tbsp honey (go for the good stuff—local if you can)
• 1 tbsp Dijon mustard (the tangier, the better in my book)
• 1 tbsp whole grain mustard (for a bit of texture and punch)

Instructions

1. Preheat your air fryer to 380°F for 5 minutes. This ensures everything cooks evenly.
2. While the air fryer heats, pat the chicken thighs dry with paper towels. Dry skin equals crispier skin.
3. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub this all over the chicken thighs.
4. Place the chicken thighs in the air fryer basket, skin side down. Cook for 12 minutes.
5. Flip the chicken thighs skin side up. Cook for another 10 minutes, or until the skin is golden and crispy, and the internal temperature reaches 165°F.
6. In another small bowl, whisk together honey, Dijon mustard, and whole grain mustard. Brush this mixture over the chicken thighs during the last 2 minutes of cooking for a glossy, flavorful glaze.

Best served hot, right out of the air fryer, with the honey mustard glaze slightly caramelized. The thighs are unbelievably crispy on the outside, tender and juicy inside, with the honey mustard adding the perfect balance of sweet and tangy. Try serving them over a bed of arugula for a quick, fresh salad or with roasted sweet potatoes for a hearty meal.

Buffalo Style Air Fryer Chicken Thighs

You’re going to love how these Buffalo Style Air Fryer Chicken Thighs turn out—crispy on the outside, juicy on the inside, and packed with that signature spicy kick. Perfect for game day or just when you’re craving something bold and easy.

Ingredients

• 1.5 lbs chicken thighs (bone-in, skin-on for that extra crunch)
• 1/2 cup hot sauce (Frank’s RedHot is my go-to for that authentic Buffalo flavor)
• 2 tbsp unsalted butter (melted, because it blends smoother with the hot sauce)
• 1 tbsp olive oil (extra virgin, for a healthier crisp)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I like to use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground, if you’ve got it)

Instructions

1. Preheat your air fryer to 380°F. This ensures everything cooks evenly.
2. In a bowl, mix the hot sauce, melted butter, olive oil, garlic powder, salt, and black pepper. Tip: Whisk it well to fully incorporate the butter.
3. Pat the chicken thighs dry with paper towels. This step is crucial for maximum crispiness.
4. Coat each thigh in the sauce mixture, making sure to get under the skin for maximum flavor.
5. Place the thighs in the air fryer basket, skin side up, without overcrowding. You might need to do batches.
6. Cook for 25 minutes, flipping halfway through. Tip: Check at 20 minutes to avoid overcooking.
7. For extra crispiness, cook for an additional 3-5 minutes at 400°F. Keep an eye on it to prevent burning.

Kick back and enjoy these thighs with a side of cool ranch or blue cheese dressing. The contrast between the spicy chicken and the creamy dressing is unreal. Perfect for piling high on a toasted bun or chopping over a crisp salad.

Air Fryer Chicken Thighs with Rosemary and Thyme

Unbelievably easy and packed with flavor, these air fryer chicken thighs with rosemary and thyme are your next weeknight dinner hero. You’ll love how the herbs crisp up in the air fryer, giving you that perfect bite every time.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin is where the magic happens)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh rosemary, finely chopped (dried works in a pinch, but fresh is best)
• 1 tbsp fresh thyme leaves (same as above, fresh is king)
• 1 tsp garlic powder (for that extra umami kick)
• 1 tsp salt (I like sea salt for its texture)
• 1/2 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your air fryer to 375°F for 5 minutes. This ensures even cooking from the get-go.
2. In a small bowl, mix the olive oil, rosemary, thyme, garlic powder, salt, and pepper. Tip: Letting this sit for a minute helps the flavors meld.
3. Pat the chicken thighs dry with paper towels. Dry skin equals crispier skin, and who doesn’t want that?
4. Rub the herb mixture all over the chicken thighs, making sure to get under the skin for maximum flavor.
5. Place the chicken thighs in the air fryer basket, skin side up, ensuring they’re not touching. Air needs to circulate for even crisping.
6. Cook at 375°F for 25 minutes, flipping halfway through. Tip: No peeking for the first 15 minutes to keep the heat locked in.
7. Check for doneness—the internal temperature should reach 165°F, and the skin should be golden and crispy.

Out of the air fryer, these thighs are juicy inside with a herbaceous, crispy skin that’s downright addictive. Serve them over a bed of creamy mashed potatoes or alongside a crisp salad for a meal that’s anything but ordinary.

Smoky Paprika Air Fryer Chicken Thighs

Smoky paprika air fryer chicken thighs are the perfect weeknight dinner—easy, flavorful, and ready in no time. You’ll love the crispy skin and juicy meat, all with a smoky kick that’s not too spicy.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin gets incredibly crispy)
• 1 tbsp smoked paprika (the star of the show for that deep, smoky flavor)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp onion powder (for a little extra savoriness)
• 1/2 tsp salt (I like to use kosher salt for even seasoning)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. Preheat your air fryer to 375°F for about 5 minutes. This ensures even cooking from the start.
2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. This is your flavor bomb.
3. Pat the chicken thighs dry with paper towels. Dry skin equals crispier skin—don’t skip this step.
4. Rub the olive oil all over the chicken thighs, then evenly coat them with the spice mixture. Get under the skin if you can for maximum flavor.
5. Place the chicken thighs in the air fryer basket, skin side up, making sure they’re not touching. Air needs to circulate for that perfect crisp.
6. Cook at 375°F for 25 minutes, flipping halfway through. The skin should be golden and crispy, and the internal temperature should reach 165°F.
7. Let the chicken rest for 5 minutes before serving. This keeps all those delicious juices inside.

Ready to dig in? The smoky paprika gives these thighs a beautiful depth of flavor, while the air fryer ensures the skin is crackling crisp. Serve them over a bed of creamy mashed potatoes or alongside a bright, crunchy salad for a meal that’s sure to impress.

Air Fryer Chicken Thighs with Garlic Butter

Who doesn’t love a quick, juicy chicken dish that’s packed with flavor? These air fryer chicken thighs with garlic butter are your ticket to a delicious meal with minimal fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin gets crispy!)
• 2 tbsp unsalted butter, melted (I always go for unsalted to control the seasoning)
• 3 garlic cloves, minced (fresh is best for that punchy flavor)
• 1 tsp salt (I like sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/2 tsp paprika (smoked paprika adds a nice depth)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. Preheat your air fryer to 380°F for 5 minutes. This ensures even cooking from the start.
2. In a small bowl, mix melted butter, minced garlic, salt, pepper, and paprika. Tip: Let the garlic sit in the butter for a few minutes to mellow out.
3. Pat the chicken thighs dry with paper towels. Dry skin equals crispier results!
4. Brush both sides of the chicken thighs with olive oil. This helps the seasoning stick and promotes browning.
5. Generously coat the chicken thighs with the garlic butter mixture, getting under the skin too for maximum flavor.
6. Place the chicken thighs in the air fryer basket, skin side up, ensuring they’re not touching. Air needs to circulate for even crisping.
7. Cook at 380°F for 25 minutes, flipping halfway through. Tip: Check the internal temperature—it should reach 165°F.
8. Let the chicken rest for 5 minutes before serving. This keeps the juices locked in.

Buttery, garlicky, and with a perfectly crispy skin, these thighs are a dream. Serve them over a bed of creamy mashed potatoes or a fresh salad for a complete meal.

Asian-Style Air Fryer Chicken Thighs

Kickstart your weeknight dinner with these irresistibly crispy Asian-Style Air Fryer Chicken Thighs. They’re juicy on the inside, packed with flavor, and ready in no time—perfect for when you’re craving something delicious but don’t want to spend hours in the kitchen.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin gets super crispy)
• 2 tbsp soy sauce (I always go for low-sodium to control the saltiness)
• 1 tbsp honey (for that perfect sweet glaze)
• 1 tbsp sesame oil (my secret ingredient for depth of flavor)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp ginger, grated (fresh is best, but powdered works in a pinch)
• 1/2 tsp red pepper flakes (adjust if you’re not into heat)
• 1 tbsp sesame seeds (for that final crunchy touch)

Instructions

1. In a bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes. This is your marinade.
2. Add the chicken thighs to the marinade, ensuring each piece is well coated. Let them sit for at least 30 minutes—overnight is even better for maximum flavor.
3. Preheat your air fryer to 375°F. This step is crucial for getting that crispy skin.
4. Place the chicken thighs in the air fryer basket, skin side down. Cook for 12 minutes.
5. Flip the chicken thighs and cook for another 10 minutes, or until the internal temperature reaches 165°F. Pro tip: use a meat thermometer to avoid overcooking.
6. Sprinkle sesame seeds over the chicken during the last 2 minutes of cooking for an extra crunch.

Dig into these thighs and you’ll love the contrast between the crispy skin and the tender, flavorful meat. Serve them over a bed of steamed rice with a side of stir-fried veggies for a complete meal that’s sure to impress.

Air Fryer Chicken Thighs with Maple Glaze

Oh, you’re going to love how these air fryer chicken thighs turn out—juicy on the inside, crispy on the outside, and that maple glaze? Absolutely irresistible.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin is where the magic happens)
• 1/4 cup pure maple syrup (the real deal, none of that pancake syrup stuff)
• 2 tbsp soy sauce (I like low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp smoked paprika (for that subtle smoky hint)
• Salt and pepper (to season, but be generous)

Instructions

1. Preheat your air fryer to 375°F. This ensures everything cooks evenly.
2. Pat the chicken thighs dry with paper towels. Dry skin = extra crispiness.
3. Rub the thighs with olive oil, then season both sides with salt, pepper, garlic powder, and smoked paprika.
4. Place the thighs in the air fryer basket, skin side down. Cook for 12 minutes.
5. Flip the thighs skin side up. Cook for another 10 minutes.
6. While the chicken cooks, whisk together maple syrup and soy sauce in a small bowl.
7. After the 10 minutes, brush the maple glaze over the chicken. Cook for 3 more minutes to let the glaze caramelize.
8. Let the chicken rest for 5 minutes before serving. This keeps all the juices in.

Kick back and enjoy the perfect balance of sweet and savory with every bite. Serve these thighs over a bed of fluffy rice or with a side of roasted veggies to soak up any extra glaze.

Air Fryer Chicken Thighs with Italian Seasoning

Zesty and juicy, these air fryer chicken thighs with Italian seasoning are your ticket to a fuss-free dinner that’s packed with flavor. You’ll love how the crispy skin gives way to tender meat, all without the mess of traditional frying.

Ingredients

• 4 chicken thighs (bone-in, skin-on for that perfect crisp)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp Italian seasoning (homemade or store-bought, both work great)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your air fryer to 380°F for 5 minutes. This ensures even cooking from the start.
2. While the air fryer heats, pat the chicken thighs dry with paper towels. Dry skin equals crispier results.
3. In a bowl, mix olive oil, Italian seasoning, garlic powder, salt, and pepper. Rub this mix all over the chicken thighs, getting under the skin for maximum flavor.
4. Place the thighs in the air fryer basket, skin side up, without overcrowding. Cook for 12 minutes.
5. Flip the thighs and cook for another 10 minutes, or until the internal temperature hits 165°F. A meat thermometer is your best friend here.
6. Let the chicken rest for 5 minutes before serving. This keeps all those delicious juices inside.

Golden and aromatic, these chicken thighs are a dream with their crispy skin and herb-infused meat. Try serving them over a bed of creamy polenta or alongside a crisp salad for a meal that’s anything but ordinary.

Air Fryer Chicken Thighs with Soy Ginger Glaze

Back in my early days of air frying, I stumbled upon this gem of a recipe that’s become a weeknight hero. You’re going to love how the soy ginger glaze caramelizes on these juicy chicken thighs.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin gets irresistibly crispy)
• 1/4 cup soy sauce (I go for low-sodium to control the saltiness)
• 2 tbsp honey (local if you’ve got it, for that floral touch)
• 1 tbsp grated ginger (fresh makes all the difference)
• 2 garlic cloves, minced (because garlic is life)
• 1 tbsp sesame oil (toasted, for that nutty depth)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your air fryer to 375°F. This ensures even cooking from the get-go.
2. In a small bowl, whisk together soy sauce, honey, ginger, garlic, sesame oil, and black pepper. Taste it? That’s your glaze magic right there.
3. Pat the chicken thighs dry with paper towels. Dry skin equals crispier skin—don’t skip this.
4. Brush both sides of the thighs with half of the glaze. Reserve the rest for later.
5. Place the thighs skin-side up in the air fryer basket, ensuring they’re not touching. Air needs to circulate!
6. Cook for 15 minutes, then flip. Brush with the remaining glaze.
7. Cook for another 10-15 minutes until the internal temperature hits 165°F and the skin is golden and sticky.
8. Let rest for 5 minutes. This keeps the juices where they belong—inside the meat.

You’ll be amazed at how the glaze forms a glossy, finger-licking coat. Serve these thighs over steamed rice with a sprinkle of sesame seeds and sliced green onions for a pop of color and crunch.

Air Fryer Chicken Thighs with Spicy Ranch

Zesty and full of flavor, these Air Fryer Chicken Thighs with Spicy Ranch are your ticket to a quick, delicious dinner. You’ll love how the crispy skin gives way to juicy meat, all coated in a tangy, spicy sauce that’s downright addictive.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin is where the magic happens)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp smoked paprika (for that subtle smokiness)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/2 cup ranch dressing (homemade or store-bought, no judgment here)
• 1 tbsp hot sauce (adjust based on your heat tolerance)

Instructions

1. Preheat your air fryer to 375°F for 5 minutes. This ensures even cooking from the get-go.
2. In a bowl, mix the chicken thighs with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated. Tip: Letting the chicken sit with the spices for 10 minutes enhances the flavor.
3. Place the chicken thighs in the air fryer basket, skin side up, ensuring they’re not touching. This allows the hot air to circulate properly.
4. Cook for 15 minutes, then flip the thighs and cook for another 10 minutes. Tip: Check the internal temperature with a meat thermometer; it should read 165°F.
5. While the chicken cooks, whisk together the ranch dressing and hot sauce in a small bowl. Tip: For a thicker sauce, you can add a bit of Greek yogurt.
6. Once the chicken is done, drizzle the spicy ranch over the top or serve it on the side for dipping.

These thighs come out perfectly crispy on the outside and tender on the inside, with the spicy ranch adding a creamy, fiery kick. Try serving them over a bed of greens or with a side of roasted veggies for a complete meal that’s anything but boring.

Air Fryer Chicken Thighs with Mango Salsa

Let’s talk about a game-changer for your weeknight dinners—juicy air fryer chicken thighs topped with a vibrant mango salsa. It’s the perfect mix of crispy, sweet, and spicy that’ll have you coming back for seconds.

Ingredients

• 4 chicken thighs (bone-in, skin-on for that irresistible crunch)
• 1 tbsp olive oil (extra virgin is my favorite for its fruity notes)
• 1 tsp smoked paprika (adds a deep, smoky flavor)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground packs more punch)
• 1 ripe mango, diced (the sweeter, the better)
• 1/4 red onion, finely chopped (for a bit of sharpness)
• 1 jalapeño, seeded and minced (adjust based on your heat preference)
• 2 tbsp cilantro, chopped (adds a fresh, herby lift)
• Juice of 1 lime (about 2 tbsp, for that zesty kick)

Instructions

1. Preheat your air fryer to 375°F for 5 minutes. This ensures even cooking from the start.
2. Pat the chicken thighs dry with paper towels. Dry skin equals crispier results.
3. Rub the thighs with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and black pepper. Massage the spices in for full coverage.
4. Place the thighs in the air fryer basket, skin side up. Don’t overcrowd; cook in batches if needed.
5. Air fry for 25 minutes, flipping halfway through, until the skin is golden and the internal temperature reaches 165°F.
6. While the chicken cooks, mix the diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Let it sit to meld the flavors.
7. Once done, let the chicken rest for 5 minutes. This keeps the juices locked in.
8. Top each thigh with a generous spoonful of mango salsa before serving.

Ready to dig in? The chicken thighs come out impossibly crispy on the outside, tender on the inside, and the mango salsa adds a sweet, tangy contrast that’s downright addictive. Try serving them over a bed of cilantro lime rice for a complete meal that’s as colorful as it is delicious.

Air Fryer Chicken Thighs with Balsamic Glaze

Alright, let’s dive into making some irresistibly crispy Air Fryer Chicken Thighs with a sweet and tangy balsamic glaze. You’re going to love how easy and fuss-free this recipe is, perfect for those busy weeknights when you still want something delicious.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin gets super crispy in the air fryer)
• 1 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp smoked paprika (for that subtle smoky kick)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you can)
• 1/4 cup balsamic vinegar (go for a good quality one, it makes a difference)
• 2 tbsp honey (for that perfect glaze sweetness)
• 1 tsp Dijon mustard (adds a nice depth to the glaze)

Instructions

1. Preheat your air fryer to 380°F for about 5 minutes. This ensures even cooking from the get-go.
2. In a small bowl, mix together the olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub this mixture all over the chicken thighs, making sure to get under the skin for maximum flavor.
3. Place the chicken thighs in the air fryer basket, skin side up, ensuring they’re not touching. This allows the air to circulate properly for that crispy skin.
4. Cook for 12 minutes, then flip the thighs and cook for another 10 minutes. The internal temperature should reach 165°F when done.
5. While the chicken cooks, whisk together the balsamic vinegar, honey, and Dijon mustard in a small saucepan over medium heat. Let it simmer for about 5 minutes until it thickens slightly.
6. Once the chicken is done, brush each thigh generously with the balsamic glaze. Return to the air fryer for 2 more minutes to let the glaze caramelize.
7. Let the chicken rest for a couple of minutes before serving. This keeps the juices locked in.

Look at that glossy, sticky glaze coating the crispy-skinned chicken thighs. The contrast between the sweet glaze and the savory, smoky chicken is just unreal. Serve these bad boys over a bed of creamy mashed potatoes or a crisp salad to soak up all that deliciousness.

Summary

Whether you’re craving something spicy, sweet, or savory, our roundup of 20 crispy boneless skinless chicken thigh recipes for the air fryer has something to delight every palate. Perfect for busy weeknights or leisurely weekends, these recipes promise ease and flavor in every bite. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!