Ingredients
- Bone-in, skin-on chicken thighs: 4
- Olive oil: 1 tablespoon
- Paprika: 1 teaspoon
- Garlic powder: 1 teaspoon
- Onion powder: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat your air fryer to 400°F (200°C).
- Step 2: In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
- Step 3: Pat the chicken thighs dry with paper towels. This helps the skin crisp up.
- Step 4: Brush the chicken thighs with olive oil, then generously sprinkle the seasoning mixture over both sides, pressing lightly to adhere.
- Step 5: Place the chicken thighs in the air fryer basket, ensuring they are not overcrowded. You may need to cook in batches.
- Step 6: Air fry for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
Notes
- Store leftover cooked chicken thighs in an airtight container in the refrigerator for up to 3 days.
- Reheat cooked chicken thighs in the air fryer at 350°F (175°C) for 5-7 minutes, or until heated through and the skin is crispy again.
- Serve these flavorful chicken thighs with roasted vegetables or a side salad for a complete and satisfying meal.
- For extra crispy skin, ensure the chicken thighs are completely dry before oiling and seasoning, even letting them sit uncovered in the fridge for an hour beforehand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American