Ingredients

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4 chicken thighs skin-on bone-in
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
⅛ teaspoon chili powder
½ teaspoon onion powder

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Instructions

Preheat the air fryer to 400°F (200°C).
In a bowl, mix together the sea salt, black pepper, garlic powder, smoked paprika, chili powder, and onion powder.
Pat the chicken thighs dry with a paper towel. Brush the skin-side of each thigh with olive oil and arrange them skin-side down on a plate.
Evenly sprinkle half of the spice mixture over the thighs. Flip the thighs and sprinkle the remaining seasoning on top.
Arrange the chicken thighs in the air fryer basket, ensuring they are skin-side up. Cook for 18-22 minutes, or until the juices run clear and an internal thermometer reads 185-190°F.

Notes

For an extra crispy skin, consider increasing the temperature to 425°F for the last few minutes of cooking.
Feel free to adjust the seasoning to your taste; adding more chili powder will give extra heat if desired.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 thigh
Calories: 306
Sugar: 0g
Sodium: 468mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 24g
Cholesterol: 115mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.