Air Fryer Boneless Skinless Chicken Thighs
These Air Fryer Boneless Skinless Chicken Thighs, made with a simple plain Greek yogurt and lemon marinade, are the most juicy and tender chicken. Season it with a handful of simple spices, and voila, dinner is done!
Servings: 4 servings
Chef Alli
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Ingredients
- 4 boneless skinless chicken thighs
- 1/2 teaspoon baking soda
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons plain Greek yogurt
- Juice of 1/2 lemon
Instructions
- Rest the Chicken Thighs. Remove the chicken from refrigeration and unpackge, allowing the thighs to rest on the counter at room temperature for 30 minutes.4 boneless skinless chicken thighs
- Prepare the Seasonoing Blend. In a small bowl, combine the baking soda with the spices.1/2 teaspoon baking soda, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Season the Chicken Thighs. Into a large mixing bowl, place the chicken thighs; sprinkle the prepared spice blend evenly over each chicken thigh, rubbing it in on all sides with your fingertips.
- Marinate the Chicken. Combine the yogurt with the lemon juice, then add to the bowl of chicken thighs, tossing gently to combine. Let the chicken marinate in the bowl at room temperature for 30 minutes.3 tablespoons plain Greek yogurt, Juice of 1/2 lemon
- Prepare the Air Fryer. Preheat the air fryer for 5 minutes at 385 degrees F. Brush the air fryer rack liberally with a bit of oil.
- Position the Chicken Thighs. Place the seasoned and marinated chicken thighs smooth-side-down onto the prepared air fryer rack, taking care to leave space around each thigh so the heat can circulate well, working in batches if needed.
- Cook the Chicken. Air fryer the thighs for 8 minutes, then turn the chicken over and air fryer for an additional 4 minutes. Let the chicken rest in the warm air fryer for 5 minutes. **The chicken thighs are fuly cooked when the cooking juices run clear and the internal temperature is 165 degrees F. at the center.
- Carve the Cooked Thighs. Place the warm and rested thighs onto a large cutting board; slice across the grain into strips. Serve at once.
Notes
Oven-Baked Boneless Skinless Chicken Thighs
Follow the recipe as directed in Steps 1-4. Preheat the oven to 425 degrees F. Place the seasoned and marinated chicken thighs smooth-side-down onto a larged rimmed baking sheet that has been coated with non-stick spray. Leave space around each thigh so the oven heat can circulate better. Cook the thighs, uncovered, for 15-20 minutes, or until the internal temperature of the thighs at the center reaches 165 degrees F. and the juces run clear. Remove the thighs to a cutting board and tent with foil for 5-10 minutes to allow the thighs to rest. Carve the thighs as directed in recipe Step 8.Recipe Tips
Baking soda is a secret ingredient in this recipe! Added to the seasoning blend, baking soda creates a chemical process that enhances deeper browning and richer flavor. Resting the chicken before and after cooking makes a tremendous difference in the texture and juicyness of the chicken. If you're cooking cold chicken, it won't cook as evenly in the air fryer and you'll also need to increase the cooking time. If you want to use 2-3 boneless skinless chicken breasts in place of thighs in this recipe, you can. Place the breasts, one at a time, into a gallon freezer bag and pound out with the smooth side of a meat mallet until the breasts are about 1/2-inch thick. Cook as directed in the recipe, working in batches (the breasts will be larger than the thighs) so you don't over crowd the air fryer.Nutrition
Calories: 147kcalCarbohydrates: 2gProtein: 23gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 108mgSodium: 824mgPotassium: 323mgFiber: 1gSugar: 0.5gVitamin A: 284IUVitamin C: 0.03mgCalcium: 34mgIron: 1mg
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