Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ tsp onion powder

Instructions:

  1. In a large bowl, toss the patted-dry chicken thighs with olive oil.
  2. In a small ramekin, combine smoked paprika, garlic powder, kosher salt, black pepper, and onion powder.
  3. Coat the chicken liberally with the spice rub, ensuring every crevice is covered.
  4. Preheat the air fryer to 390°F (200°C).
  5. Arrange the thighs in a single layer in the basket without overlapping.
  6. Cook for 12–15 minutes, flipping halfway through, until edges are mahogany-colored.
  7. Remove chicken once the internal temperature reaches 165°F (74°C).
  8. Transfer to a plate and let the meat rest for 5 minutes before serving.