Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
Instructions
- Start by patting the chicken thighs completely dry with paper towels. Moisture is the enemy of crispiness, so ensure the skin is as dry as possible. In a small bowl, whisk together the salt, pepper, garlic powder, onion powder, smoked paprika, and dried oregano. Lightly coat the chicken thighs with olive oil, then rub the spice mixture generously over every inch of the meat and under the skin if possible.
- Preheat your air fryer to 400°F (200°C) for 3 minutes. Place the seasoned chicken thighs in the air fryer basket, skin-side down. Do not overcrowd the basket; cook in batches if necessary. Air fry for 12 minutes. Open the basket and flip the thighs so the skin-side is now facing up. Cook for an additional 10 to 12 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crunchy.
- Remove the chicken from the air fryer and transfer it to a clean plate or cutting board. Let the meat rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist. Serve alongside a fresh green salad, roasted vegetables, or fluffy quinoa for a complete, healthy dinner.
- Cook Time: 32 minutes