Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Note: Wet skin equals rubbery skin
  2. In a large bowl, toss the thighs with avocado oil, kosher salt, black pepper, garlic powder, smoked paprika, and dried oregano until evenly coated.
  3. Place the thighs in the air fryer basket, skin side down. Note: Starting skin side down renders the fat first
  4. Cook at 200°C (400°F) for 12 minutes until the fat has liquefied and the meat is firm.
  5. Flip the chicken to skin side up using tongs.
  6. Cook for another 8–12 minutes until the skin is deep brown and the internal temperature reaches 80°C (175°F).
  7. Transfer the chicken to a plate.
  8. Let the meat rest for 5 minutes before serving. Note: This lets juices redistribute so they don't run out on the plate