Ingredients:

  • 6 boneless, skinless chicken thighs (about 1.5 lbs / 680g)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon smoked paprika (or regular paprika) (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • ½ teaspoon dried oregano or thyme (2.5 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • Optional: pinch of cayenne pepper (or red pepper flakes) for heat

Instructions:

  1. Set air fryer to 400°F (200°C) and preheat for 3-5 minutes. This is crucial for even cooking and crispy results.
  2. Pat chicken thighs dry with paper towels. Drying ensures better browning. Place chicken thighs in a mixing bowl. Drizzle with olive oil and toss to coat evenly.
  3. In a small bowl, combine garlic powder, paprika, onion powder, oregano or thyme, salt, pepper, and cayenne pepper (if using). Sprinkle the seasoning mixture evenly over the chicken thighs, pressing lightly to help it adhere. Ensure even coverage for maximum flavour.
  4. Arrange chicken thighs in a single layer in the air fryer basket. Don't overcrowd the basket; cook in batches if necessary. Cook for 8-10 minutes. Flip the chicken thighs. Cook for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accurate doneness. Chicken should be golden brown and crispy on the edges.
  5. Transfer the chicken thighs to a plate and let rest for 3-5 minutes before serving. Resting allows the juices to redistribute, resulting in more tender chicken. Serve immediately with desired sides.