- Prep Time 5 mins
- Cook Time 25 mins
- Total Time 30 mins
- 4 chicken thighs , about 1 lb
- 1 tbsp avocado oil or olive oil
- 1/2 tsp coarse sea salt or kosher salt, or to taste
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp smoked paprika , optional but adds an extra kick of flavor
- freshly cracked black pepper to taste
- fresh chopped parsley for garnish
If your Air Fryer requires preheating, preheat to 390°F, as needed.
Pat the chicken dry on both sides with paper towels. Drizzle with oil then sprinkle evenly with salt, black pepper, garlic powder, onion powder, and smoked paprika.
Working in batches (depending on the size of your Air Fryer), place the thighs in the Air Fryer basket, skin side down, in a single layer, making sure they are not crowding or overlapping.
Cook at 390 degrees for 10 minutes. After 10 minutes, open the Air Fryer basket and use tongs to flip the drumsticks. Continue to cook for another 12-15 more minutes (or longer), until no longer pink and the internal temperature is 165 degrees.
Sprinkle with fresh chopped parsley, if desired.
How to Store and Reheat Leftovers:
Leftover chicken thighs should be wrapped well or kept in an airtight container and refrigerated. Make sure they’re completely cool before you store them. Reheat your chicken in the microwave or the Air Fryer within 4 days.
To warm up your chicken thighs in the Air Fryer, preheat it to 350°F, if needed. Cook until crispy, about 3-4 minutes, and enjoy!
How to freeze:
Wrap any leftover chicken well in two layers of plastic wrap or aluminum foil, or place them in freezer-safe containers. Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.