Air Fryer Chicken Thighs (Skinless & Boneless)

Ingredients

• 8boneless, skinless chicken thighs
• 30 mllight soy sauce
• 30 mlhoney
• 30 mlDijon mustard or honey mustard
• 15 mlavocado oil or rapeseed oil
• 10 mlgarlic powder
• 5 mlsweet or smoked paprika
• 5 mlItalian herbs
• 5 mlsalt
• 2.5 mlcayenne pepper (optional)

Instructions

1. 1

   Marinate the chicken

   Mix the marinade ingredients in a Pyrex dish. Add the chicken thighs and turn them until coated all over. Leave to marinate for at least 30 minutes, or cover and refrigerate for up to overnight.

2. 2

   Preheat the air fryer

   Preheat the air fryer to 190°C (375°F) and mist it with a little oil, such as avocado oil. Arrange the chicken thighs in a single layer and cook for 8 minutes.

3. 3

   Turn and cook

   Turn the thighs over and baste them with the marinade. Cook for a further 8–10 minutes, until a meat thermometer inserted into the chicken registers above 75°C (165°F).

4. 4

   Choose your sides

   Serve the chicken with a salad, baked potatoes or fries, in a rice bowl, or with another accompaniment you like.

What are air fryer chicken thighs?

Chicken thighs are a flavourful cut that stays tender when cooked quickly, and boneless, skinless pieces are especially convenient for weeknight meals. This Continental-style version uses a simple marinade of soy sauce, honey, mustard and seasonings.

The air fryer cooks the thighs in a single layer, while turning and basting helps coat both sides. The result should be browned on the outside and juicy within.

Nutrition and macros by portion

The nutrition label shows one serving as written: 576 calories, 38g protein, 12g carbs, 41g fat.

The chicken provides most of the protein, while honey supplies some carbohydrate and the oil contributes fat; the mustard and soy sauce also add flavour and salt. Pair a thigh with salad or other vegetables, and add potatoes or rice if you want a more substantial plate.

What the marinade brings

Soy sauce: adds a savoury, salty base, so take care before adding extra salt at the table.

Honey and mustard: bring sweetness and tang, and help the marinade cling to the chicken.

Seasonings: garlic powder, paprika and Italian herbs give the thighs their savoury flavour. Cayenne is optional if you want a little heat.

Marinating for flavour

Coating: turn each thigh through the marinade so there are no bare patches. A dish that holds the chicken in a fairly snug layer makes this easier.

Timing: allow at least 30 minutes for the flavours to take hold, or cover and chill the chicken for up to overnight. If it has been refrigerated, cook it straight from the fridge rather than leaving it out for an extended period.

Air-frying without overcrowding

Spacing: place the thighs in one layer with a little space between them so hot air can circulate. Cook in batches if they do not fit without overlapping.

Turning: flip the pieces after the first 8 minutes and baste with the marinade before continuing to cook. The recipe gives a further 8–10 minutes, but the thermometer reading is the key doneness check.

Checking for doneness

Temperature: insert a meat thermometer into the thickest part of a thigh without touching the air fryer basket. The chicken should register above 75°C (165°F), as specified in the recipe.

Resting: let the cooked thighs settle briefly before serving so the juices are less likely to run out when you cut into them.

Serving ideas

Potatoes: serve with baked potatoes or fries for a hearty plate. A fresh salad can add a crisp contrast to the sweet-savoury marinade.

Rice: slice the thighs over a rice bowl and spoon over any juices from the serving dish. Keep the sides simple so the mustard and paprika flavours remain prominent.

Recipe notes & tips

• Use thighs of a similar size so they cook at a more even rate.
• Arrange the chicken in a single layer and cook in batches if needed.
• Turn the thighs carefully so the marinade stays on the meat.
• Check the thickest part of a thigh with a meat thermometer.
• Use honey mustard instead of Dijon if you prefer a sweeter mustard flavour.

Variations

• Smoky paprika: use smoked paprika for a deeper, smoky note.
• Milder marinade: leave out the cayenne for less heat.
• Honey mustard: use honey mustard in place of Dijon for extra sweetness.
• Rapeseed oil: swap the avocado oil for rapeseed oil as listed in the recipe.
• Rice bowl: slice the cooked chicken and serve it over rice with salad vegetables.

Common mistakes to avoid

• Crowding the basket: overlapping thighs can cook unevenly; use batches to keep them in one layer.
• Skipping the turn: flip the chicken after 8 minutes so both sides cook and brown.
• Guessing doneness: cooking time can vary; check that the thickest part registers above 75°C (165°F).
• Forgetting to baste: brush the turned thighs with marinade before the final cooking period.
• Using too little marinating time: allow at least 30 minutes for the chicken to absorb the marinade flavours.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, in the air fryer or microwave; avoid repeatedly reheating the same portion.

Frequently asked questions