Boneless Chicken Thighs in Air Fryer – Quick and Tasty Recipe
Boneless chicken thighs, tender and flavorful, cooked quickly in the air fryer. Perfect for a healthy and savory dinner.
Steps
- 1
Pat the chicken thighs dry with paper towels. Using a brush, evenly coat the meat with olive oil on all sides.
- 2
In a small bowl, mix all the spices from the list, then sprinkle the mixture evenly over the chicken, covering all sides.
- 3
If you have time, cover the meat with plastic wrap and let it rest on the counter for 15 minutes. If you're in a hurry, you can cook it immediately.
- 4
Preheat the air fryer to 200°C (400°F) for 3 minutes. Place the thighs in the basket, skin side up. Do not use parchment paper! Set the timer for 20 minutes.
- 5
Halfway through (after 10 minutes), open the basket and quickly flip the thighs with tongs. Continue cooking.
- 6
After 20 minutes, check if the thighs are fully cooked by cutting into the thickest part of one. If needed, cook for another 5 minutes at 200°C (400°F).
- 7
Once done, let the meat rest for 5 minutes before serving to allow the flavors and juices to settle.
Shopping list
4 boneless chicken thighs (with or without skin), 1 tbsp olive oil, ½ tsp sweet paprika, 1 tsp garlic powder, 1 tsp onion flakes, 1 tsp oregano, 1 tsp salt, ½ tsp ground black pepper
Recipe story
Boneless chicken thighs are a modern reinterpretation of an ancient culinary technique found in cuisines worldwide. In France, deboned chicken dishes were considered a sign of refinement, while in the United States, boneless thighs gained popularity for their versatility. This recipe combines Mediterranean spices for a perfect taste.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Oregano
Oregano, also known as 'mountain joy', was used by ancient Greeks as an antidote for poisons and a symbol of happiness. In the Middle Ages, it was planted on graves to ensure peace for the souls.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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