Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ tsp onion powder

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a crispy crust.
  2. In a large mixing bowl, toss the chicken thighs with olive oil, smoked paprika, garlic powder, kosher salt, black pepper, and onion powder until every piece is evenly coated.
  3. Arrange the thighs in the air fryer basket in a single layer, ensuring there is a small gap between each piece for air circulation.
  4. Set the air fryer to 390°F (200°C) and cook for 12–15 minutes until edges are deep golden brown.
  5. Verify the internal temperature of the thickest part of the thigh with a meat thermometer; remove when it hits 165°F (74°C).
  6. Transfer the chicken to a plate and let it rest for 5 minutes to allow juices to redistribute.