Air Fryer Boneless Chicken Thighs with Lemon Garlic
Boneless skinless chicken thighs with lemon zest, garlic and paprika, finished with fresh lemon juice after cooking.
Equipment
- 1 Air fryer, mixing bowl, tongs and instant-read food thermometer
Ingredients
- 650 g boneless skinless chicken thighs about 1 1/2 lb, thawed and opened out flat
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon finely grated lemon zest from a washed lemon
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice added after cooking
- 1 tablespoon chopped parsley optional, for serving
Instructions
- Preheat the air fryer to 400°F (200°C) if your manufacturer recommends it. Pat thawed thighs dry and open them flat; do not wash raw chicken. Mix oil, paprika, garlic powder, oregano, lemon zest, salt and pepper in a bowl, then coat the chicken on both surfaces.
- Arrange the seasoned thighs in one layer with small gaps, unfolded rather than rolled. Do not overlap. Cook in batches if needed; additional batches extend elapsed time beyond the single-batch estimate.
- Air fry for 8 minutes, turn with tongs and continue for about 6 to 10 minutes, checking early for thin pieces. Check the thickest centers of several thighs with a clean thermometer. All chicken must reach at least 165°F (74°C) before removal; cooking time varies by size and appliance.
- Transfer to a clean plate and rest for 5 minutes. Add the fresh lemon juice and optional parsley. Serve whole or slice. Keep cooked chicken separate from the bowl, plate and utensils used for raw chicken.
Notes
Serves 4. Written for thawed boneless skinless thighs, not bone-in or frozen pieces. Total estimate includes 5 minutes resting and assumes one uncrowded batch. Check temperature, not color alone.
No pork or pork-derived ingredients. Illustrative generated images; no physical kitchen testing claim. Check labels for allergens.