Ingredients
Equipment
Method
- In a large bowl, combine the paprika, smoked paprika, salt, garlic powder, and black pepper.
- Pat the chicken thighs very dry on both sides, then add them to the bowl. Drizzle with the oil, then toss to coat them in the spice mixture.
- Preheat the air fryer to 400°F. Add the chicken thighs in a single layer, skin-side down. Do not let them touch; cook in batches if necessary.
- Air fry the chicken thighs for 16 to 22 minutes, flipping halfway through. Check the thickest part of a thigh with a thermometer; it should read 155°F (it will reach 165°F while resting).
- Set the chicken aside, cover it, and let it rest for 5 minutes. Serve hot with lemon wedges squeezed over the top and sprinkled with fresh herbs.
Nutrition
Notes
If you use boneless thighs, preheat the air fryer to 380°F. Cook them smooth-side down for 6 to 8 minutes, flipping halfway, until they reach 155°F internally. Let them rest for 5 to 10 minutes before eating.
You can store cooked chicken in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in the oven at 350°F or in the microwave. Freeze thighs for up to 3 months in a freezer-safe container; thaw them overnight in the refrigerator before reheating.