Ingredients:

  • 1.5 lb bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper

Instructions:

  1. Pat the chicken thighs completely dry using paper towels to ensure the skin crisps properly.
  2. In a large mixing bowl, toss the chicken thighs with olive oil and the combined spice blend (smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper) until evenly coated.
  3. Place the thighs skin-side down in the air fryer basket, ensuring they do not overlap to allow maximum airflow.
  4. Air fry at 400°F (200°C) for 12 minutes.
  5. Flip the thighs to be skin-side up and cook for an additional 6–8 minutes until the skin is deep mahogany-colored and crisp.
  6. Verify doneness with a meat thermometer; the thickest part of the thigh should reach an internal temperature of 165°F (74°C).
  7. Let the meat rest for 5 minutes to allow juices to redistribute before serving.