1 teaspoon sriracha or chili sauce (adjust based on spice preference)
1 tablespoon cornstarch dissolved in 2 tablespoons water (for thickening the glaze)
Garnish:
Sesame seeds
Chopped green onions
Serve with:
Steamed rice or vegetables
Instructions:
Prepare the Chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels.
Make the Marinade/Glaze: In a mixing bowl, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and sriracha. Reserve about 1/3 of this mixture to use as a glaze later. Marinate the chicken thighs in the remaining mixture for at least 30 minutes in the refrigerator, ideally for 1-2 hours.
Preheat the Air Fryer: Preheat your air fryer to 380°F (about 190°C). This ensures the chicken cooks evenly.
Air Frying: Remove the chicken from the marinade (discard the used marinade) and place the chicken thighs in the air fryer basket in a single layer. Do not overcrowd the basket. Cook for 10 minutes. After 10 minutes, flip the chicken thighs over and cook for another 8-10 minutes, or until the internal temperature reaches 165°F (75°C).
Glaze the Chicken: While the chicken is cooking, pour the reserved marinade into a small saucepan and bring it to a simmer. Add the cornstarch and water mixture to thicken it into a glaze. Cook for about 1-2 minutes or until the sauce thickens. Once the chicken is cooked, brush the thickened glaze over the chicken thighs.
Garnish and Serve: Sprinkle the glazed chicken thighs with sesame seeds and chopped green onions. Serve hot with a side of steamed rice or vegetables.
Boneless Chicken Thighs Wrapped In Bacon
Ingredients:
Chicken:
8 boneless, skinless chicken thighs
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika
Bacon:
8 slices of bacon, one for each chicken thigh
Glaze (optional):
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon Dijon mustard
Garnish:
Fresh parsley, chopped
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season each thigh evenly with salt, pepper, garlic powder, and smoked paprika.
Wrap the Chicken: Lay a slice of bacon on a flat surface. Place a chicken thigh at one end and roll the bacon around the thigh until it's fully wrapped. Secure the bacon with a toothpick if necessary. Repeat with the remaining chicken thighs and bacon slices.
Prepare the Glaze (if using): In a small bowl, mix together the brown sugar, honey, and Dijon mustard until well combined.
Arrange on Baking Sheet: Place the bacon-wrapped chicken thighs seam side down on the prepared baking sheet.
Apply the Glaze: Brush the bacon-wrapped chicken thighs with the glaze mixture, ensuring each piece is generously coated.
Bake: Bake in the preheated oven for about 25-30 minutes, or until the bacon is crispy and the chicken is fully cooked (internal temperature should reach 165°F or 75°C).
Broil for Crispiness (optional): For extra crispy bacon, broil the chicken for an additional 2-3 minutes, watching closely to avoid burning.
Garnish and Serve: Remove the toothpicks, and garnish the chicken with chopped fresh parsley before serving.
Serving Suggestions: Serve the bacon-wrapped chicken thighs with sides like roasted vegetables, mashed potatoes, or a simple green salad.
Boneless Chicken Thighs With Mushrooms
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Mushrooms:
2 cups of sliced mushrooms (such as cremini or button)
Marinade for Chicken:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
For Serving:
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Chicken and Mushrooms: In a large mixing bowl, combine olive oil, balsamic vinegar, minced garlic, thyme, rosemary, salt, and pepper. Add the chicken thighs and mushrooms to the bowl and toss well to coat with the marinade. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Preheat the Air Fryer: Preheat your air fryer to 380°F (about 190°C).
Cook the Chicken and Mushrooms: Remove the chicken and mushrooms from the marinade, shaking off any excess. Arrange the chicken thighs in a single layer in the air fryer basket. It's okay if the mushrooms get mixed in between the chicken; they will cook in the juices of the chicken. Air fry for 10 minutes. After 10 minutes, flip the chicken thighs and stir the mushrooms. Continue cooking for another 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the mushrooms are tender and browned.
Serve: Transfer the chicken thighs and mushrooms to a serving platter. Garnish with chopped fresh parsley. Serve hot, ideally with a side of roasted vegetables or a light salad.
Boneless Chicken Thighs With Vegetables
Boneless Chicken Thighs With Vegetables
Ingredients:
Chicken:
8 boneless, skinless chicken thighs
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried thyme
Vegetables:
2 medium zucchinis, sliced into half-moons
1 large bell pepper, cut into strips
1 large red onion, cut into wedges
1 cup cherry tomatoes
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
Preheat the Air Fryer: Preheat your air fryer to 380°F (190°C) for about 3 minutes to ensure even cooking.
Season the Chicken: In a large bowl, toss the chicken thighs with olive oil, salt, pepper, garlic powder, paprika, and dried thyme until evenly coated.
Prepare the Vegetables: In another bowl, mix the sliced zucchinis, bell pepper strips, red onion wedges, and cherry tomatoes with olive oil, salt, and pepper.
Cook the Chicken: Place the seasoned chicken thighs in the air fryer basket in a single layer. You may need to do this in batches depending on the size of your air fryer. Cook for 10 minutes, then flip the chicken thighs and cook for an additional 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Cook the Vegetables: Remove the cooked chicken thighs and keep them warm. Place the seasoned vegetables in the air fryer basket and cook for about 10-12 minutes, shaking the basket halfway through cooking until the vegetables are tender and slightly charred.
Serve: Serve the air-fried chicken thighs alongside the roasted vegetables. Optional: Garnish with fresh herbs like parsley or basil for added freshness.
BBQ Boneless Chicken Thighs
Ingredients:
Chicken:
8 boneless, skinless chicken thighs
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
BBQ Sauce:
1 cup BBQ sauce (your favorite brand or homemade)
2 tablespoons honey (optional for extra sweetness)
1 tablespoon apple cider vinegar (to balance the sweetness)
Instructions:
Preheat the Air Fryer: Preheat your air fryer to 380°F (190°C).
Season the Chicken: Pat the chicken thighs dry with paper towels. Season them with salt, pepper, garlic powder, onion powder, and smoked paprika.
Prepare the BBQ Sauce: In a small bowl, mix the BBQ sauce, honey, and apple cider vinegar until well combined. Set aside some sauce for serving.
Coat the Chicken: Brush the chicken thighs with a portion of the BBQ sauce mixture, making sure they are well coated.
Air Fry the Chicken: Place the chicken thighs in the air fryer basket in a single layer. You may need to do this in batches depending on the size of your air fryer. Cook for 10 minutes, then flip the chicken thighs and brush them with more BBQ sauce. Cook for another 10 minutes or until the internal temperature reaches 165°F (74°C).
Serve: Serve the BBQ chicken thighs hot, with the reserved BBQ sauce on the side for extra dipping. Optional garnish: sprinkle with chopped fresh parsley or sliced green onions for added color and flavor.
Boneless Bites Chicken Thighs
Ingredients:
Chicken Thighs:
2 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
Marinade:
1/2 cup buttermilk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
Breading:
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
Optional: 1/2 teaspoon cayenne pepper for extra spice
Cooking Spray:
Olive oil or any cooking spray for coating
Instructions:
Marinate the Chicken: In a large bowl, combine buttermilk, salt, black pepper, paprika, and garlic powder. Add the chicken thigh pieces and stir to coat them thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Prepare the Breading: In another large bowl, mix together the flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and optional cayenne pepper.
Bread the Chicken: Remove the chicken pieces from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture until well coated. Shake off any excess flour.
Preheat the Air Fryer: Preheat your air fryer to 390°F (200°C).
Cook the Chicken: Arrange the breaded chicken bites in a single layer in the air fryer basket. Make sure they are not touching; you may need to cook in batches depending on the size of your air fryer. Spray the chicken lightly with cooking spray to help achieve a crispy exterior. Cook for 10 minutes, then shake the basket or flip the pieces and cook for an additional 5-10 minutes until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Serve: Serve the chicken bites hot, accompanied by your favorite dipping sauces such as BBQ sauce, ranch dressing, or honey mustard.
1 tablespoon cornstarch dissolved in 2 tablespoons water
For Garnish:
Sliced green onions
Sesame seeds
Instructions:
Marinate the Chicken: In a large bowl, whisk together bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, minced garlic, grated ginger, black pepper, and red pepper flakes if using. Add the chicken thighs to the marinade and ensure they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for deeper flavor.
Prepare the Air Fryer: Preheat your air fryer to 380°F (193°C).
Cook the Chicken: Remove the chicken thighs from the marinade and place them in the air fryer basket in a single layer. Reserve the marinade for making the sauce. Cook for 10 minutes, then flip the chicken thighs and cook for an additional 10 minutes or until the internal temperature reaches 165°F (74°C).
Make the Sauce: While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat. Stir in the cornstarch and water mixture to the boiling marinade. Reduce the heat and simmer until the sauce thickens, about 3-4 minutes.
Serve: Once the chicken is cooked, brush it with the thickened bourbon sauce. Garnish with sliced green onions and sesame seeds. Serve immediately with your choice of side, such as steamed rice or vegetables.
Mexican Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Marinade:
3 tablespoons olive oil
Juice of 2 limes
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (adjust based on spice preference)
Salt and black pepper to taste
For Serving:
Fresh cilantro, chopped
Slices of lime
Sliced avocado or guacamole
Sour cream
Salsa or pico de gallo
Instructions:
Marinate the Chicken: In a bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, onion powder, cayenne pepper, salt, and black pepper. Add the chicken thighs to the marinade and ensure they are well coated. Let them marinate for at least 30 minutes, ideally for 1-2 hours in the refrigerator.
Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C).
Cook the Chicken: Remove the chicken thighs from the marinade, shaking off excess. Place the chicken thighs in the air fryer basket in a single layer. Do not overcrowd the basket. Cook for 10 minutes, then flip the chicken thighs and cook for another 10 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Serve: Once cooked, let the chicken rest for a few minutes. Then slice or serve the thighs whole. Garnish with chopped fresh cilantro and lime slices. Serve alongside sliced avocado or guacamole, sour cream, and salsa or pico de gallo.
Honey Mustard Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Honey Mustard Marinade:
1/3 cup honey
1/3 cup Dijon mustard
2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 cloves garlic, minced
Salt and pepper to taste
For Garnish:
Fresh parsley, chopped
Instructions:
Prepare the Marinade: In a bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, minced garlic, salt, and pepper until well blended.
Marinate the Chicken: Place the chicken thighs in the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, ideally for 1-2 hours.
Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C).
Cook the Chicken: Place the marinated chicken thighs in the air fryer basket in a single layer, ensuring they do not overlap. Cook for 10 minutes, flip the chicken thighs, and cook for another 10 minutes or until the internal temperature reaches 165°F (74°C).
Finish and Serve: Once cooked, transfer the chicken thighs to a serving platter and garnish with chopped fresh parsley. Serve immediately.
Lemon Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Lemon Marinade:
Juice and zest of 2 lemons
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
For Garnish:
Fresh parsley, chopped
Additional lemon slices for serving
Instructions:
Prepare the Marinade: In a large bowl, mix together lemon juice, lemon zest, olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
Marinate the Chicken: Add the chicken thighs to the marinade and toss to ensure each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight for enhanced flavor.
Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C).
Cook the Chicken: Place the marinated chicken thighs in the air fryer basket in a single layer, making sure they don't overlap. Cook for 10 minutes, then flip the chicken thighs and cook for another 5-10 minutes, or until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).
Serve: Garnish the chicken with chopped fresh parsley and lemon slices. Serve immediately, ideally with a side of steamed vegetables or a fresh salad.
Parmesan Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Coating:
1/2 cup grated Parmesan cheese
1/4 cup bread crumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Egg Wash:
2 eggs, beaten
For Serving:
Lemon wedges (optional)
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Coating: In a shallow bowl, mix together the grated Parmesan cheese, bread crumbs, garlic powder, Italian seasoning, salt, and pepper.
Egg Wash: In another shallow bowl, beat the eggs.
Coat the Chicken: Dip each chicken thigh first into the egg wash, then dredge in the Parmesan mixture, making sure it is well coated.
Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C).
Cook the Chicken: Place the coated chicken thighs in the air fryer basket in a single layer. Cook for 10 minutes, then flip the thighs and cook for an additional 10 minutes, or until the chicken is golden and crispy, and reaches an internal temperature of 165°F (74°C).
Serve: Garnish with chopped fresh parsley and serve with lemon wedges if desired.
Air Fryer Ranch Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Ranch Seasoning:
1 packet (about 1 ounce) dry ranch dressing mix
Oil:
2 tablespoons olive oil
For Garnish:
Chopped fresh chives or parsley (optional)
Instructions:
Prepare the Chicken: Pat the chicken thighs dry with paper towels. In a large bowl, mix the chicken thighs with olive oil and ranch dressing mix until evenly coated.
Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C).
Cook the Chicken: Arrange the seasoned chicken thighs in a single layer in the air fryer basket. Ensure they do not overlap for even cooking. Cook for 10 minutes, then flip the thighs and cook for an additional 10 minutes, or until the chicken is golden and reaches an internal temperature of 165°F (74°C).
Serve: Remove the chicken from the air fryer and let it rest for a few minutes. Garnish with chopped chives or parsley if desired and serve hot.
Air Fryer Roasted Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Seasoning Mix:
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
For Garnish:
Fresh herbs (such as parsley or thyme), chopped
Instructions:
Prepare the Chicken: Pat the chicken thighs dry with paper towels to ensure proper seasoning. In a large bowl, mix the chicken thighs with olive oil and all the spices until evenly coated.
Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C).
Cook the Chicken: Arrange the seasoned chicken thighs in the air fryer basket in a single layer, making sure they do not overlap. Cook for 10 minutes, then flip the thighs and cook for another 8-10 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Serve: Remove the chicken from the air fryer and let it rest for a few minutes. Garnish with chopped fresh herbs before serving.
Air Fryer Teriyaki Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Teriyaki Sauce:
1/2 cup soy sauce
1/4 cup water
2 tablespoons brown sugar
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)
Garnish:
Sesame seeds
Sliced green onions
Instructions:
Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, water, brown sugar, honey, minced garlic, and grated ginger. Heat over medium heat until the sugar dissolves. Stir in the cornstarch and water mixture and bring to a simmer. Cook until the sauce thickens slightly, then remove from heat and let cool.
Marinate the Chicken: Place the chicken thighs in a large bowl or resealable plastic bag. Pour half of the teriyaki sauce over the chicken, reserving the rest for later. Ensure the chicken is well coated. Marinate for at least 30 minutes, preferably longer in the refrigerator.
Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C).
Cook the Chicken: Arrange the marinated chicken thighs in the air fryer basket in a single layer. Cook for 10 minutes, then flip the thighs and brush them with the reserved teriyaki sauce. Continue cooking for another 8-10 minutes, or until the chicken is cooked through and the sauce is caramelized.
Finish and Serve: Once cooked, sprinkle the chicken thighs with sesame seeds and sliced green onions. Serve hot, ideally with a side of steamed rice or vegetables.
Air Fryer Cilantro Lime Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Marinade:
Juice and zest of 2 limes
1/4 cup olive oil
1/4 cup freshly chopped cilantro
3 cloves garlic, minced
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish:
Additional chopped cilantro
Lime wedges
Instructions:
Prepare the Marinade: In a bowl, whisk together lime juice and zest, olive oil, chopped cilantro, minced garlic, honey, salt, and pepper.
Marinate the Chicken: Place the chicken thighs in the marinade and ensure they are well coated. Cover and refrigerate for at least 30 minutes, preferably longer for enhanced flavor.
Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C).
Cook the Chicken: Arrange the marinated chicken thighs in the air fryer basket in a single layer. Cook for 10 minutes, then flip the chicken thighs and cook for another 10 minutes, or until the chicken is thoroughly cooked and has a slight crisp on the outside.
Finish and Serve: Remove the chicken from the air fryer and garnish with additional chopped cilantro and lime wedges. Serve immediately.
Air Fryer Greek Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Marinade:
1/4 cup olive oil
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
Garnish:
Chopped fresh parsley or dill
Extra lemon slices
Instructions:
Prepare the Marinade: In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, salt, pepper, and paprika. Whisk together until well mixed.
Marinate the Chicken: Add the chicken thighs to the marinade, making sure each piece is evenly coated. Cover and let marinate in the refrigerator for at least 1 hour, preferably longer for enhanced flavor.
Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C).
Cook the Chicken: Place the marinated chicken thighs in the air fryer basket in a single layer. Cook for 10 minutes, then flip the thighs and cook for another 10 minutes, or until the chicken is cooked through and has a golden exterior.
Finish and Serve: Once the chicken is cooked, garnish with chopped fresh parsley or dill and serve with extra lemon slices on the side.
Air Fryer Honey Garlic Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Honey Garlic Sauce:
1/3 cup honey
1/4 cup soy sauce
4 cloves garlic, minced
1 tablespoon apple cider vinegar
1 teaspoon sesame oil
Garnish:
Sesame seeds
Chopped green onions
Instructions:
Prepare the Sauce: In a small bowl, mix together honey, soy sauce, minced garlic, apple cider vinegar, and sesame oil. Stir until well combined.
Marinate the Chicken: Place the chicken thighs in a large bowl or resealable plastic bag, pour the sauce over the chicken, and make sure all pieces are evenly coated. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C).
Cook the Chicken: Arrange the chicken thighs in the air fryer basket in a single layer, ensuring they do not overlap. Cook for 10 minutes, flip the thighs, and then cook for another 10 minutes or until the chicken is cooked through and the outside is nicely caramelized.
Finish and Serve: Once cooked, sprinkle the chicken with sesame seeds and chopped green onions before serving. This dish pairs well with steamed rice or vegetables.
Air Fryer Lemon Garlic Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Marinade:
Juice and zest of 2 lemons
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
Garnish:
Fresh parsley, chopped
Additional lemon wedges for serving
Instructions:
Prepare the Marinade: In a bowl, combine the lemon juice and zest, minced garlic, olive oil, salt, pepper, and oregano. Whisk until well blended.
Marinate the Chicken: Place the chicken thighs in the marinade and ensure they are well coated. Cover and let marinate in the refrigerator for at least 1 hour, ideally 2-3 hours for more flavor.
Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C).
Cook the Chicken: Arrange the chicken thighs in the air fryer basket in a single layer. Cook for 10 minutes, then flip the thighs and cook for another 10 minutes, or until the chicken is cooked through and has a nice golden color.
Finish and Serve: Once cooked, transfer the chicken to a serving platter, garnish with chopped fresh parsley, and serve with additional lemon wedges on the side.
Air Fryer Spicy Soy Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Marinade:
1/4 cup soy sauce
2 tablespoons chili paste (such as sambal oelek or gochujang)
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 inch piece ginger, grated
1 teaspoon ground black pepper
Garnish:
Sesame seeds
Sliced green onions
Instructions:
Prepare the Marinade: In a bowl, combine soy sauce, chili paste, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Mix well to create a smooth marinade.
Marinate the Chicken: Place the chicken thighs in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor absorption.
Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C).
Cook the Chicken: Arrange the chicken thighs in the air fryer basket in a single layer. Air fry for 10 minutes, then flip the thighs and continue to cook for another 10 minutes, or until the chicken is fully cooked and has a slight char on the edges.
Finish and Serve: Once cooked, sprinkle the chicken with sesame seeds and sliced green onions before serving. Serve hot, paired with steamed rice or vegetables.
Air Fryer Lemon Pepper Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Lemon Pepper Seasoning:
2 tablespoons lemon pepper seasoning
1 tablespoon olive oil
Zest of 1 lemon
For Garnish:
Lemon slices
Fresh parsley, chopped
Instructions:
Prepare the Chicken: Pat the chicken thighs dry with paper towels to ensure proper seasoning. In a large bowl, mix the lemon pepper seasoning, olive oil, and lemon zest together. Add the chicken thighs and toss to coat evenly.
Marinate: Let the chicken marinate for at least 30 minutes in the refrigerator, though longer is better for more flavor.
Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C).
Cook the Chicken: Arrange the chicken thighs in the air fryer basket in a single layer. Cook for 10 minutes, then flip the chicken thighs and cook for another 10 minutes, or until the chicken is cooked through and the exterior is crispy.
Serve: Serve the chicken hot, garnished with lemon slices and fresh chopped parsley.
Air Fryer Sweet Chili Sauce Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Sweet Chili Sauce:
1 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon lime juice
1 teaspoon grated ginger
2 cloves garlic, minced
For Garnish:
Sesame seeds
Sliced green onions
Instructions:
Prepare the Sauce: In a bowl, mix together the sweet chili sauce, soy sauce, lime juice, grated ginger, and minced garlic.
Marinate the Chicken: Coat the chicken thighs evenly with half of the sweet chili sauce mixture. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more intense flavor.
Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C).
Cook the Chicken: Arrange the marinated chicken thighs in the air fryer basket in a single layer. Cook for 10 minutes, then flip the thighs and cook for another 10 minutes or until the chicken is fully cooked through and the outside is caramelized.
Glaze and Serve: In the last 2 minutes of cooking, brush the remaining sweet chili sauce mixture over the chicken to glaze it. Once done, sprinkle with sesame seeds and sliced green onions before serving.
Air Fryer Panko Crusted Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Seasoning for Chicken:
Salt and pepper to taste
Flour Mixture:
1/2 cup all-purpose flour
Egg Wash:
2 large eggs
1 tablespoon water
Panko Breading:
1 cup panko breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
For Garnish:
Fresh parsley, chopped (optional)
Instructions:
Season the Chicken: Season both sides of the chicken thighs with salt and pepper. Set aside.
Prepare the Flour Mixture: Place the all-purpose flour in a shallow dish.
Prepare the Egg Wash: Beat the eggs and water together in another shallow dish.
Prepare the Panko Mixture: Mix panko breadcrumbs with paprika and garlic powder in a third shallow dish.
Bread the Chicken: Dredge each chicken thigh first in flour, shaking off excess, then dip in egg wash, and finally coat with the panko mixture, pressing to adhere.
Preheat the Air Fryer: Preheat your air fryer to 390°F (200°C).
Cook the Chicken: Arrange the breaded chicken thighs in a single layer in the air fryer basket. Cook for 12 minutes, flip the chicken, then cook for another 12 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Serve: Garnish with chopped parsley if desired and serve hot.
Air Fryer Firecracker Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Firecracker Sauce:
1/2 cup hot sauce (like Frank's Red Hot)
1/4 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (adjust to taste)
For Garnish:
Sliced green onions
Sesame seeds (optional)
Instructions:
Prepare the Sauce: In a small saucepan over medium heat, combine hot sauce, brown sugar, apple cider vinegar, soy sauce, garlic powder, onion powder, and red pepper flakes. Bring to a simmer and stir until the sugar is dissolved and the sauce is slightly thickened, about 5 minutes. Remove from heat and let cool.
Marinate the Chicken: In a large bowl, pour half of the firecracker sauce over the chicken thighs, reserving the rest for later. Make sure each thigh is well coated with the sauce. Cover and marinate in the refrigerator for at least 1 hour, preferably longer for more flavor.
Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C).
Cook the Chicken: Arrange the marinated chicken thighs in the air fryer basket in a single layer. Cook for 10 minutes, then flip the thighs and brush with some of the reserved sauce. Cook for another 10 minutes, or until the chicken is cooked through and the outside is nicely caramelized.
Serve: Drizzle the remaining firecracker sauce over the cooked chicken thighs, sprinkle with sliced green onions and optional sesame seeds, and serve immediately.
Air Fryer Mango Spicy Boneless Chicken Thighs
Ingredients:
Chicken Thighs:
8 boneless, skinless chicken thighs
Mango Spicy Sauce:
1 ripe mango, peeled and pitted
1/4 cup fresh lime juice
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small red chili, finely chopped, or 1 teaspoon red chili flakes
Salt to taste
For Garnish:
Fresh cilantro, chopped
Sliced green onions
Instructions:
Prepare the Mango Spicy Sauce: In a blender, combine the mango, lime juice, honey, garlic, ginger, and red chili. Blend until smooth. Taste and season with salt as needed.
Marinate the Chicken: Place the chicken thighs in a large bowl or resealable plastic bag. Pour half of the mango spicy sauce over the chicken, reserving the rest for serving. Ensure all pieces are well coated. Marinate in the refrigerator for at least 1 hour, preferably longer.
Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C).
Cook the Chicken: Arrange the marinated chicken thighs in the air fryer basket in a single layer. Cook for 10 minutes, then flip the thighs and cook for another 10 minutes, or until the chicken is fully cooked through and has a nice exterior color.
Serve: Warm the reserved mango spicy sauce slightly if desired. Serve the cooked chicken thighs with the sauce, garnished with chopped cilantro and sliced green onions.
