Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approx. 1.75 lbs)
  • 1.5 tbsp avocado oil
  • 1 tbsp garlic powder
  • 1 tbsp dried Italian herb blend
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions:

  1. Pat the chicken thighs extremely dry on all sides using paper towels to ensure a crispy crust.
  2. In a small bowl, whisk together the avocado oil, garlic powder, dried herbs, salt, and pepper.
  3. Coat each thigh thoroughly with the spice rub, ensuring some mixture is applied underneath the skin for maximum flavor.
  4. Preheat the air fryer to 400°F (200°C). Place the thighs in the basket, skin-side down first.
  5. Air fry for 10 minutes, allowing the fat to render from the bottom.
  6. Flip the chicken so the skin-side is facing up and continue air frying for another 10 minutes until the skin is blistered and the internal temperature reaches 165°F (74°C).
  7. Move the chicken to a plate and let rest for 5 minutes before serving.