Ingredients:

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

Instructions:

  1. Dry the meat. Rinse the chicken thighs and pat each thigh completely dry with paper towels. Note: Any leftover water will steam the skin, making it rubbery.
  2. Trim the fat. Trim any excess hanging fat or skin flaps using kitchen shears.
  3. Oil the thighs. Place thighs in a bowl and drizzle with 1 tablespoon of olive oil, tossing to coat evenly.
  4. Mix the rub. In a small ramekin, mix smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper.
  5. Season firmly. Sprinkle the rub over the chicken, massaging it firmly into the skin and under the edges.
  6. Preheat. Preheat the air fryer to 200°C (400°F).
  7. First blast. Arrange the thighs in the air fryer basket in a single layer, skin side down. Air fry for 12 minutes.
  8. The flip. Using tongs, flip the thighs to skin side up and air fry for another 12-13 minutes until the skin is golden and crackling.
  9. Temperature check. Verify the internal temperature reaches 74°C (165°F) at the thickest part of the thigh.
  10. The rest. Let the meat rest for 5 minutes to allow juices to redistribute.