Air fryer boneless chicken thighs are the perfect entree for any occasion!
These air fryer chicken thighs are boneless, skinless, and come out extra juicy and tender, glazed in a garlic teriyaki sauce!
For a quick dinner, try boneless chicken thighs in the air fryer tonight!
Easy Air Fryer Chicken Thighs
- Easy and healthy cooking method! Powerful Ninja, Nuwave, or Cuisinart air fryers cook with little to no fat and in less time than other methods!
- Boneless chicken thighs in the air fryer are made in minutes, with minimal cleanup, so busy weeknight cooking is a breeze!
- This foolproof recipe makes juicy air-fried chicken in no time at all—perfect for weekly meal prep!
- Make game day teriyaki chicken thighs in batches and keep them warm in the oven until ready to serve! Or meal prep to use all week long!
Ingredients and Variations
Chicken Thighs – Choose thighs that are close in size so they cook at the same rate even if they are bone-in or boneless, skin-on or skinless. You’ll need to increase the cooking time and add the sauce later for bone-in chicken thighs so they don’t burn.
Sauce – Stick with a pre-made teriyaki sauce or make your own. Try adding a pinch of onion powder, paprika, or red pepper flakes to the teriyaki sauce for extra zing!
Variations – Make a breaded version by coating the chicken with the glaze and pressing them into seasoned breadcrumbs or crushed pork rinds for low-carb crispy chicken thighs.
How to Make Air Fryer Boneless Chicken Thighs
- Preheat the air fryer to 380°F (per recipe below).
- Combine all the ingredients in a bowl.
- Cook pieces in a single layer in the air fryer until they reach 165°F with a meat thermometer.
Our Favorite Tips
- Pat chicken dry to help the sauce adhere better.
- The key to crispy skin is to leave a little room between the pieces so the hot air can circulate around them properly.
- Bone-in thighs will take a little longer to cook, but using a meat thermometer will help you gauge whether or not the chicken is under or overcooked. Place the probe in the thickest part of the thigh, it should temp at 165°F when they’re ready.
Storing Leftover Chicken
Keep leftover air fryer boneless chicken thighs in an airtight container in the fridge for 3-4 days. Portions can also be frozen in zippered bags for up to 4 months. Thaw overnight in the refrigerator before reheating, or enjoy chicken cold over a salad, sandwich, or wrap!
More Juicy Chicken Recipes
Air Fryer Boneless Chicken Thighs
Equipment
Ingredients
- 4 chicken thighs
- ½ cup teriyaki sauce or any sauce
- 1 clove garlic minced
- ½ teaspoon sesame seeds
Instructions
- Preheat air fryer 380°F.
- Combine all ingredients in a medium bowl and mix until combined.
- Place in the air fryer basket and cook for 17-20 minutes or until chicken reaches an internal temperature of 165°F.
Notes
- Pat chicken pieces dry with a clean paper towel before saucing so the sauce sticks before the pieces are added to the air fryer.
- Always place the pieces in a single layer so the hot air can circulate around each piece making the outsides extra crispy.
- Don’t overcrowd the air fryer.
- If using bone-in chicken, the cooking time will increase. The sauce will need to be added later in the cooking process so it doesn’t burn.
- These chicken thighs will keep in the refrigerator for 3-4 days and in the freezer for 4 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Made this today for lunch for my wife and I using honey soy, turned out great, very simple dish, served up with boiled Jasmin rice. Made slight adjustment in cooking time to suit our airfryer.
I am so glad you enjoyed this recipe Adrian!
This recipe is awesome! I used teriyaki aminos and it was outstanding! I did flip mine and with my air fryer could have cooked for less time but that is something you always have adjust based on your appliance. My husband said to please have this on a regular rotation! I agree, super good. Since this was not used as an overnight marinade, I put the leftover in a small saucepan, brought it to a boil, added a little arrowroot powder and cooked until thickened. It made a beautiful glaze.
I am so glad you enjoyed this recipe. I love the idea of using the leftover sauce as a glaze, thank you for sharing Angel!