Description
Crispy, Mediterranean-inspired air fryer chicken thighs with a double-paprika rub for maximum flavor. Achieve restaurant-quality results in under 30 minutes, using only olive oil and seasoning—no breading or complicated techniques required.
Ingredients
8 bone-in, skin-on chicken thighs
2 tablespoons olive oil (for drizzling)
1 teaspoon regular paprika
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper, to taste
Instructions
Preheat air fryer to 400°F.
Pat chicken thighs dry with paper towels and season both sides with the spice rub, including salt and pepper.
Place thighs in air fryer basket, spacing them apart to allow air circulation. Lightly drizzle with olive oil.
Cook for 25 minutes, keeping the air fryer closed to avoid flipping or basting.
Rest for 5 minutes before serving, then enjoy as a standalone dish or paired with sides of choice.
Notes
Preheating the air fryer is crucial for achieving crispy skin without oil bath steps.
Use a digital meat thermometer for precision: thighs are done at 165°F.
Ensure skin is dry before cooking to prevent sogginess.
Adjust cook time if using frozen chicken (add 5-10 minutes as needed).
Optional: Add lemon zest or a splash of garlic-infused olive oil for extra brightness.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 240
- Sugar: 0g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg