Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Dry the meat. Pat the chicken thighs completely dry with paper towels. Note: Any surface moisture will steam the meat instead of searing it. Trim any excessive hanging fat.
  2. Oil the chicken. Place the thighs in a large mixing bowl and drizzle with 1 tbsp olive oil.
  3. Add the rub. Sprinkle the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper over the top.
  4. Massage the spices. Use your hands or tongs to rub the spice mix into every crevice of the meat. Ensure every inch is coated so you don't have bald spots.
  5. Preheat the fryer. Set your air fryer to 400°F (200°C). Let it run for about 3-5 minutes.
  6. Arrange the thighs. Place the chicken in a single layer in the basket. Make sure they aren't touching, otherwise, the air can't circulate and you'll get soggy edges.
  7. First cook cycle. Cook boneless thighs for 6-8 minutes (or bone in for 9-11 minutes). Listen for the sizzle as the fat begins to render.
  8. Flip the meat. Use tongs to turn the thighs over. You should see a deep, reddish brown color forming.
  9. Final cook cycle. Cook for another 6-7 minutes (boneless) or 9-11 minutes (bone in). Smell for that toasted garlic aroma which signals they're nearly done.
  10. Check temperature. Remove when the internal temperature reaches 165°F (74°C) and the exterior is golden brown.