Super Tender Air Fryer Grilled Chicken

There are just some recipes that end up on permanent rotation in my kitchen, and this Super Tender Air Fryer Grilled Chicken is absolutely one of them. It’s juicy, flavorful, and so incredibly easy to whip up—whether you’re short on time or just don’t want to deal with firing up the grill.

You know those nights when you open the fridge, stare blankly, and realize you need something fast but still delicious? That’s when this chicken recipe comes to the rescue. It gives you all the charred, smoky flavor of grilled chicken, but it’s made entirely in your air fryer. No grill required, no smoke alarms going off, and barely any cleanup. That’s my kind of cooking.

What I especially love about this recipe is how it fits into just about any meal. Slice it over a salad, tuck it into a wrap, or serve it next to roasted veggies or mashed potatoes for a hearty dinner. You can even double the batch and use it throughout the week for meal prep.

Let’s jump into it—this recipe is going to be your new go-to!

Why You’ll Love This Recipe

• Super fast – From fridge to table in about 30 minutes (plus marinating time).

• Incredibly juicy – A simple marinade locks in moisture and adds tons of flavor.

• Versatile – Serve it solo, in salads, bowls, sandwiches, or wraps.

• Healthy and light – Uses minimal oil and lean chicken breasts.

Ingredients You’ll Need

Here’s what you’ll need to make this ultra-juicy chicken:

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

These ingredients come together to create a flavorful marinade that gives the chicken a smoky, savory punch with just the right balance of tanginess from the lemon juice.

STEP 1: Pound and Prep the Chicken

To make sure your chicken cooks evenly (and stays super tender), you’ll want to start by pounding the chicken breasts to an even thickness. I usually place them between two pieces of parchment paper or in a zip-top bag and gently pound with a meat mallet or rolling pin until they’re about 1/2 inch thick.

This simple step helps the chicken cook at the same rate and prevents dry, overcooked edges.

this recipe

STEP 2: Make the Marinade

Next up: the marinade. In a medium bowl (or right inside a zip-top bag for easy cleanup), mix together:

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Add the pounded chicken breasts and toss to coat thoroughly. You want every inch of the chicken to be covered in this flavorful mix.

Now pop it in the fridge and let it marinate for at least 30 minutes. If you have time, letting it sit for up to 8 hours makes the flavors even better. But honestly, even a quick half hour does the trick when you’re short on time.

STEP 3: Preheat the Air Fryer

When you’re ready to cook, preheat your air fryer to 375°F. This helps give the chicken that nice golden finish on the outside. It only takes a few minutes for most air fryers to heat up, so this is a good time to pull the chicken from the fridge and let it sit out for a few minutes to take the chill off.

STEP 4: Cook the Chicken

Place the marinated chicken breasts in the air fryer in a single layer—don’t overlap them, or they won’t crisp up properly. If your air fryer is on the smaller side, cook in batches.

Air fry at 375°F for 9 to 10 minutes, flipping halfway through. The chicken should be nicely browned on the outside and reach an internal temperature of 165°F in the thickest part. A meat thermometer makes this foolproof, but if you don’t have one, make a small slice to check for doneness.

Welcome back! Now that your chicken is marinated and sizzling in the air fryer, let’s talk about the finishing touches, a few creative serving ideas, and some helpful tips to make this recipe work for you every time. I’ve made this chicken more times than I can count, and every single time, it turns out juicy, tender, and bursting with flavor. You’ll want to bookmark this one.

STEP 5: Let It Rest

Once your chicken has finished cooking—reaching a safe internal temp of 165°F—you’ll want to do the one thing most people skip: let it rest.

Remove the chicken breasts from the air fryer and place them on a cutting board or plate. Cover loosely with foil or just leave them uncovered, and let them rest for 5 minutes.

This step gives the juices time to redistribute, so when you slice into it, you won’t lose all that moisture. It really does make all the difference between dry chicken and perfectly tender, juicy bites.

STEP 6: Slice and Serve

Now that your chicken has rested, you can slice it up or serve it whole. The outer layer should be slightly crisp with that smoky seasoning, and the inside? Oh-so-juicy.

Here are a few of my favorite ways to serve this air fryer grilled chicken:

• Over salads – It’s perfect on top of a crisp Caesar, Greek, or chopped veggie salad.

• Stuffed into wraps or pitas – Add some hummus, lettuce, and cucumbers for a quick and healthy lunch.

• Meal prep bowls – Pair it with rice or quinoa, roasted veggies, and a drizzle of sauce for a full meal.

• In sandwiches – Think grilled chicken sandwich with avocado and tomato on a toasted bun.

Tips for Perfect Air Fryer Chicken Every Time

After lots of trial and error (and many, many batches of chicken), I’ve picked up a few simple tips that’ll help you get this recipe just right:

• Don’t skip pounding the chicken. This one step helps it cook evenly and stay juicy. If your chicken breasts are thick on one end and thin on the other, they’ll cook unevenly.

• Preheat the air fryer. Just like an oven, a preheated air fryer helps develop a better texture and keeps cooking times accurate.

• Use a meat thermometer. It’s the easiest way to guarantee the chicken is fully cooked without drying it out.

• Avoid overcrowding. Cook in batches if needed. You want hot air to circulate all around the chicken so it crisps up nicely.

• Let it marinate as long as you can. Even 30 minutes makes a difference, but a few hours gives the chicken extra depth and tenderness.

Flavor Variations to Try

Once you’ve got the base recipe down, there are tons of fun ways to mix things up. This is one of those recipes that’s really forgiving and super customizable:

• Spicy Kick: Add 1/4 tsp of cayenne pepper or a splash of hot sauce to the marinade.

• Mediterranean Twist: Add a little Greek yogurt to the marinade for extra tenderness and toss in some fresh chopped herbs like dill or parsley.

• BBQ Style: Skip the lemon juice and add 1 tbsp of your favorite BBQ sauce to the marinade, then brush more sauce on during the last minute of cooking.

• Tex-Mex Inspired: Add cumin, chili powder, and a squeeze of lime for bold, smoky flavor.

These are especially great if you’re meal prepping and want to make a few different batches so things don’t get boring throughout the week.

Storage and Reheating Tips

Leftovers? Yes, please. This chicken stores beautifully and makes the best lunches.

• Store: Let the chicken cool completely, then place it in an airtight container in the fridge. It will stay fresh for up to 3 days.

• Reheat: To bring back that crispy edge, pop it in the air fryer at 350°F for 2-3 minutes. If you’re in a hurry, you can also microwave it, but it won’t have quite the same texture.