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HAM COOKING
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Air Fryer Chicken Thighs

Crispy-skinned chicken thighs in about 30 minutes, with a rub that does the work. Oven directions included.

Ingredients

Ingredients for 4 servings

Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.

  • 2 lb bone-in chicken thighs, skin on, patted very dry
  • 1 tbsp cooking oil

Rub

  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Gear

  • Air fryer
  • Instant-read thermometer

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Steps

  1. Step 1: Pat the thighs completely dry with paper towels. Dry skin is crispy skin.

  2. Step 2: Mix the rub. Toss the thighs in the oil, then coat them all over with the rub.

  3. Step 3: Air fryer: heat to 380°F. Cook skin side down for 12 minutes, flip, and cook 10 to 12 more minutes until the thickest part hits 175°F.

  4. Step 4: Oven instead: 425°F on a rack over a sheet pan, 35 to 40 minutes, flipping once at the halfway point.

  5. Step 5: Rest 5 minutes. Serve with rice, cornbread, or whatever side is closest.

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Thighs forgive mistakes. Breasts hold grudges.

Tips

  • Use the thermometer. Thighs are best at 175°F, not the 165°F you hear for breasts.
  • Leftovers reheat great in the air fryer, 4 minutes at 350°F.

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