Air Fryer Chicken Thighs with Smoky Dry Rub
Description
Crispy, juicy air fryer chicken thighs with a smoky dry rub of smoked paprika, garlic, and brown sugar. No marinating, and ready in about 40 minutes.
Ingredients
For the chicken
- 2 pounds bone-in, skin-on chicken thighs, (about 6 thighs)
- 1 tablespoon olive oil
For the smoky dry rub
- 2 teaspoons smoked paprika
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, optional
Instructions
- In a small bowl, mix the smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, oregano, and cayenne if using.
- Pat the chicken thighs very dry with paper towels.
- Rub the thighs all over with the olive oil. Sprinkle the dry rub over both sides and press it into the skin.
- Preheat the air fryer to 380°F (193°C) for 3 to 5 minutes.
- Place the thighs skin side down in a single layer, without touching. Cook in batches if needed.
- Air fry for 12 minutes.
- Flip the thighs skin side up and air fry 10 to 14 minutes more, until the thickest part reaches at least 165°F (74°C). For the most tender meat, cook to 175°F to 185°F.
- Rest the chicken for 5 minutes before serving.
Equipment
- Instant-read meat thermometer
- Tongs
Notes
- Boneless thighs: Cook 12 to 18 minutes total at 380°F. See the cook time chart above.
- Crispier skin: Season the thighs and refrigerate them uncovered for 4 to 24 hours before cooking.
- Table salt: Use 3/4 teaspoon instead of 1 teaspoon kosher salt.
- Batch cooking: The first batch may cook a few minutes slower than later ones, since the basket is still heating up.
Nutrition
Serving: 1ServingCalories: 540kcalCarbohydrates: 3gProtein: 37gFat: 41gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 222mgSodium: 758mgPotassium: 512mgFiber: 1gSugar: 1gVitamin A: 727IUVitamin C: 0.2mgCalcium: 29mgIron: 2mg