Juicy Air Fryer Chicken Thigh Tacos
This air fryer chicken tacos recipe focuses on getting the chicken thighs juicy and evenly cooked, so taco night stays simple. With minimal prep and a short cook time, it’s an easy dinner that works when you don’t want to overthink cooking.
Servings 4
Calories 461kcal
Equipment
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 tablespoon avocado oil
- ½ tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 packet taco seasoning about 1.5 tablespoons
- 8 medium tortillas I use almond flour tortillas
- 1 head romaine lettuce, finely sliced optional
- ½ cup cherry tomatoes, sliced optional
- 1/2 cup salsa optional
Instructions
- Add boneless, skinless chicken thighs to a bowl. I recommend trimming away any of the excess fat you see. Drizzle with avocado oil, red wine vinegar, salt and taco seasoning and stir well until the chicken is well coated on all sides.1.5 pounds boneless, skinless chicken thighs, 1 tablespoon avocado oil, ½ tablespoon red wine vinegar, 1/2 teaspoon salt, 1/2 packet taco seasoning
- Once chicken is well coated, add to air fryer. If using an air fryer basket: make sure it's in a single layer. If using a oven style air fryer: preheat it to 425F. Add the chicken to a baking sheet with a rack attachment and put the chicken in a single layer.
- Cook the chicken. For basket style: cook at 375F for 10-12 minutes. For oven style: Cook in preheated 425F oven for 13 minutes.
- Once the chicken is done cooking (check the thickest part of the chicken it should read close to 165F - remember there will be some carryover cooking too). Remove it from the air fryer and let it rest for 3-4 minutes.
- After 3-4 minutes of rest, thinly slice the chicken and serve in tortillas with toppings of choice. I used sliced lettuce, tomatoes and salsa to keep things easy.8 medium tortillas, 1 head romaine lettuce, finely sliced, ½ cup cherry tomatoes, sliced, 1/2 cup salsa
Notes
- Trim excess fat and skin first - Check boneless, skinless chicken thighs and snip off any large pieces of fat or leftover skin with kitchen shears. This helps prevent excess grease and promotes even cooking.
- Cook in a single layer - Whether you’re using a basket-style or oven-style air fryer, don’t overlap the chicken. Crowding causes steaming instead of air frying.
- Adjust cook time based on air fryer type and thickness - Chicken thighs vary in size, so start checking early.
- Basket-style air fryer: 375°F for 10–12 minutes, check around 10 minutes
- Oven-style air fryer: 425°F (preheated) for about 13 minutes
- Thicker thighs may need an extra 1–2 minutes.
- Check internal temperature - Chicken is done when it reaches 165°F in the thickest part.
- Rest before slicing - Let the chicken rest for 3–4 minutes after cooking, then slice thinly. This keeps the chicken juicy and makes it easier to serve.
- Store leftovers: Store chicken in the fridge for up to 3 days in a well sealed container.
Nutrition
Calories: 461kcal | Carbohydrates: 29g | Protein: 40g | Fat: 22g | Fiber: 7g | Sugar: 5g
