Ingredients:

  • 2 lb (900 g) boneless, skin-on chicken thighs (about 6 thighs)
  • 1 tsp (5 g) kosher salt
  • 1 tsp (3 g) garlic powder
  • 1/2 tsp (1.5 g) smoked paprika
  • 1/2 tsp (1 g) onion powder
  • 1/2 tsp (1 g) black pepper, freshly ground
  • 1 tbsp (15 ml) olive oil
  • 1 lemon, cut into wedges
  • 1 tbsp (4 g) chopped fresh parsley

Instructions:

  1. Pat the 2 lb (900 g) boneless, skin-on chicken thighs (about 6 thighs) completely dry with paper towels, paying special attention to the skin.
  2. In a small bowl, stir together the kosher salt, garlic powder, onion powder, smoked paprika, and black pepper.
  3. Drizzle the thighs with the olive oil and rub it over the skin and meat. Sprinkle the seasoning evenly over both sides, pressing it into the skin.
  4. For deeper flavor, refrigerate the seasoned thighs uncovered for 15 minutes before cooking. Add 15 minutes to the total time if you do this.
  5. Preheat the air fryer to 380°F (193°C) for 3 minutes.
  6. Place the thighs skin side up in a single layer with a gap between each piece. Cook in batches if they don't fit in one layer.
  7. Air fry skin side up at 380°F (193°C) for 12 minutes, until the fat is sizzling and the skin is pale gold and beginning to blister.
  8. Flip the thighs with tongs and air fry for 6 to 8 more minutes, until the skin is mahogany-colored and crackles lightly when pressed. Repeat for each batch if cooking in batches.
  9. Insert an instant-read thermometer into the thickest part of a thigh. Cook until it reads 165°F (74°C).
  10. Transfer the thighs to a cutting board and rest them for 5 minutes so the juices settle into the meat.
  11. Squeeze the lemon wedges over the thighs, sprinkle with the parsley, and serve hot.