Air Fryer Chicken Thighs

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  Paprika, Ground(15g)
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  Paprika, Smoked(8g)
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  2 teaspoons kosher salt
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  Garlic powder(5g)
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  1/2 teaspoon ground black pepper
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  Chicken Thigh, Bone-In, Skin-On(1134g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lemon
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  Chopped fresh parsley or cilantro (for serving)

Instructions

1. 1Pat the chicken thighs dry with paper towels on all sides to remove excess moisture.
2. 2In a large bowl, combine the ground paprika, smoked paprika, garlic powder, salt, and black pepper. Add the chicken thighs and drizzle with olive oil, then toss until evenly coated in the spice mixture.
3. 3Heat a large skillet over medium-high heat for 2–3 minutes until hot. Place the chicken thighs skin-side down in the skillet (work in batches if needed to avoid overcrowding) and cook for 8–10 minutes until the skin is golden brown and crispy.
4. 4Flip the chicken thighs and cook for another 6–8 minutes over medium-high heat until the internal temperature at the thickest part of the thigh (without touching bone) reaches 165°F on an instant-read thermometer.
5. 5Transfer the chicken thighs to a cutting board and let rest, covered, for 5 minutes.
6. 6Divide the chicken thighs evenly into 4 airtight containers while still warm. Cool to room temperature before sealing and refrigerating.
7. 7Portion the lemon into wedges. Store separately in a small container or include fresh at serving time—squeeze over the chicken and season with fresh herbs as desired when ready to eat.