Ingredients:

  • 4 large bone-in, skin-on chicken thighs (about 1.5 lbs total)
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Dried Thyme or Oregano
  • ¼ teaspoon freshly ground Black Pepper
  • ⅛ teaspoon Cayenne Pepper (optional)

Instructions:

  1. Pat the chicken thighs extremely dry using paper towels. Moisture inhibits skin crisping.
  2. In a small bowl, whisk together the kosher salt, smoked paprika, garlic powder, onion powder, thyme, pepper, and cayenne (if using) to create the dry rub.
  3. Place the dry thighs in a large bowl. Drizzle lightly with oil and toss gently to coat. Sprinkle the dry rub evenly over all surfaces, ensuring the skin side gets a generous coating.
  4. Let the seasoned thighs sit at room temperature for 30 minutes (tempering time) to allow the seasoning to penetrate and ensure even cooking.
  5. Preheat the air fryer to 380°F (195°C) for 5 minutes. Preheating is essential for crispy skin.
  6. Place the chicken thighs in the air fryer basket skin-side up, ensuring they are in a single layer and not touching. Work in batches if necessary.
  7. Air fry for 15 minutes at 380°F (195°C).
  8. Carefully flip the thighs. Reduce the heat to 370°F (185°C) and continue cooking for another 5–10 minutes, until the internal temperature reaches 170°F–175°F (77°C–80°C) in the thickest part.
  9. Remove the chicken from the air fryer and let the thighs rest on a cutting board, loosely tented with foil, for 5 minutes before serving.