Ingredients
Scale
- 1 and 3/4 lbs. (about 6) boneless, skinless chicken thighs*
- 1 Tbsp. olive oil (or use olive oil sprayer)
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
Instructions
- Coat chicken on all sides with olive oil.
- Sprinkle all over with the salt, pepper, and garlic powder.
- Arrange chicken thighs in a single non-overlapping layer in the air fryer basket, rounded-side-down**. Put the basket into the air fryer.
- Set air fryer to 400°F. Cook for 10 minutes.
- Flip chicken and cook until 165°F. on an instant read thermometer, about 5-7 more minutes.
- Remove from basket and let rest at least 2 minutes before serving.
Notes
*For bone-in thighs, with or without skin, follow the instructions above exactly except after you first put the thighs into the air fryer, cook them for 15 minutes. Then flip and cook until the interior is 165°F as read on an instant read thermometer, which will take another 10-15 minutes.
**This recipe is assuming that the chicken thighs have not been unrolled. Chicken thighs often come in a tray with each one wrapped around where the bone used to be. If you instead want to cook your chicken thighs unrolled, so they’re essentially like a flatter cutlet, see the information in the blog post above.
