Smoky Air Fryer Chicken Thighs

These Smoky Air Fryer Chicken Thighs are juicy on the inside with an herby, crispy crust on the outside. I use my air fryer when I want to make an easy chicken dinner with minimal hands-on cooking. I coat the thighs with olive oil and a simple dry rub, then air-fry them, flipping once halfway through cooking.

I've tested these chicken thighs with both dry rubs and wet marinades, and for flavor and texture, the dry rub wins every single time! A drizzle of olive oil is also essential, as it helps the rub stick and creates that crisp exterior everyone loves.

Here's what else you need to know about this recipe:

• Flavorful dry rub: My seasoning blend is heavy on the smoked paprika and garlic powder, with a touch of brown sugar for sweet caramelization.
• Don't skip the olive oil: You may have noticed that many other air fryer chicken thigh recipes omit the oil to cut fat and calories, but I personally don't agree with that method. A drizzle of oil boosts the flavor of the seasoning blend and helps keep the chicken thighs from drying out.
• Cooks in batches: This recipe is written for a basket-style air fryer, so you'll need to cook the chicken in two batches. Each batch takes about 17-20 minutes.

If chicken thighs are a regular part of your dinner rotation, you'll also want to try my blackened chicken thighs, one-pot chicken thighs and rice, and grilled chicken pitas.

Key Ingredient Notes

• Boneless chicken thighs - I prefer small to medium-sized chicken thighs for all my chicken thigh recipes. The extra-large thighs are often the less expensive option at the grocery store, and while I'm always looking to save a few dollars, I find the larger thighs can be tougher, less flavorful, and take longer to cook. The smaller thighs I typically buy are natural or premium brands and cost a little more, but I think they're worth the extra expense.
• Olive oil - Helps the herb rub stick to the chicken and adds a crisp texture.
• Brown sugar - Adds a very subtle sweetness that balances the smoky spices and helps caramelize the outside of the chicken as it cooks.
• Smoked paprika - Provides the smoky flavor in the dry rub as well as the rich, red color. To lessen the smoky flavor, you can use half smoked paprika and half regular paprika.
• Additionally, you'll need kosher salt, ground black pepper, garlic powder, onion powder, yellow mustard powder, and dried oregano.

*See the recipe card below for exact quantities.

Step-by-Step Instructions with Photos

Before you get started, preheat your air fryer to 380°F for 2 minutes.

• In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, yellow mustard powder, oregano, salt, and pepper.
• Place the chicken thighs in a large bowl, drizzle with olive oil, and toss until evenly coated.
• Sprinkle the seasoning mixture over the chicken and toss until evenly coated.

• Place the chicken thighs in a single layer in the air fryer basket without overlapping.
• You'll likely need to cook the chicken in batches.

• Cook the first batch at 380°F for 10 minutes.
• Flip the thighs and continue cooking for 7-10 more minutes, depending on their thickness.

• Check the internal temperature with a digital meat thermometer.
• The chicken is done when the thickest part reaches 165°F.
• Cook the remaining chicken following the same recipe steps.
• Let the cooked chicken rest for about 5 minutes before slicing and serving.

Side Dish Ideas

One of the many reasons I love air fryer boneless chicken thighs is that they pair well with almost anything! Here are a few of my favorite options:

• Broiled Buttery Garlic Bread
• Red Skin Mashed Potatoes
• Brown Sugar Honey Glazed Carrots
• Roasted Green Beans and Carrots

Extra Tips

• Use a basket-style air fryer: This recipe is written specifically for basket-style air fryers, not tray-style. I recently purchased this Cosori Air Fryer, and so far I like it!
• Air fryer size: A 6-quart basket-style air fryer is a good size for this recipe; however, you'll still likely need to cook in batches for 2 pounds of chicken thighs.
• Trim some excess fat: Chicken thighs have more fat than chicken breasts, but don't trim it all off! I only trim off the excessive amounts hanging off the meat because they can get hard and burnt.
• Don't overcrowd the basket: If the basket is crowded, the chicken won't brown on all sides and will take much longer to cook. It's best to keep the thighs in a single layer and to cook in batches.
• Watch the smaller thighs: Chicken thighs can vary significantly in size, so it's a good idea to check the smaller chicken thighs first. They will probably reach 165°F before the larger thighs.

Storage and Reheating

• Leftover chicken should stay fresh for about four days if stored in an airtight container in the refrigerator.
• You can reheat your chicken thighs in the air fryer at 350°F until warmed through. This will help bring back some of the crisp exterior better than microwaving will.

More Boneless Chicken Thigh Recipes

If you tried this Air Fryer Boneless Chicken Thigh Recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!