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four small boneless chicken thighs with browned edges and a dry cumin-and-herb seasoning on a plain plate
Melissa Hart

Air Fryer Boneless Chicken Thighs

Small boneless thighs cook quickly when you unfold them rather than leaving each piece tucked into a thick bundle. Give them a light oil coating and space in the basket, then turn once so the thinner edges don't take all the heat on one side. Cumin and oregano make a simple dry seasoning. The outside should look browned in patches, with a little crispness at the edges and moist meat inside. Cut into strips only after resting so the juices stay with the chicken instead of running across the board.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken thighs 4 small pieces
  • 2 tsp olive oil
  • 1/2 tsp fine salt
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper

Method
 

  1. Preheat a 6-quart or larger air fryer to 390°F for 3 minutes. Pat thighs dry and unfold them.
  2. Toss chicken with oil, salt, cumin, oregano, garlic powder and pepper until evenly coated.
  3. Place thighs in the basket in one layer with a little space between them. Air fry for 7 minutes.
  4. Turn and cook for 5 to 8 minutes more until browned at the edges and the thickest part of each thigh reaches at least 165°F.
  5. Rest for 5 minutes before slicing and serve one small thigh per person.