Air Fryer Chicken Thighs (with Bone-In Thighs)
Ingredients
- 4 large chicken thighs (bone-in and skin-on)
- ¼ teaspoon salt (or adjust to taste)
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon dried thyme
- 2 teaspoons paprika
- ½ – 1 teaspoon “Slap Ya Mama” Cajun seasoning by Walker & Sons
- 1 crushed Maggi cube (or 1 teaspoon Knorr seasoning)
- 1 tablespoon EVOO (extra virgin olive oil)
- 1 lemon
Instructions
- Prepare the Chicken: Wash the chicken thighs thoroughly using the juice from half a lemon. Pat the thighs dry with paper towels to remove excess moisture.
- Season the Chicken: In a bowl, mix salt, black pepper, onion powder, garlic powder, thyme, paprika, Cajun seasoning, and crushed Maggi. Add olive oil to the mix and combine. Wearing gloves, rub this seasoning mixture onto each chicken thigh, ensuring full coverage. Cover and marinate for 2 hours or cook immediately if short on time.
- Cook in the Air Fryer: Preheat the air fryer to 400°F (200°C). Place the chicken thighs in the air fryer basket with the skin side up. Cook for 10 minutes, flip the thighs, and cook for another 5 minutes. Reduce temperature to 350°F (175°C) and cook for an additional 10-15 minutes, depending on thigh size. Larger thighs usually take around 27 minutes total.
- Check for Doneness: Use a meat thermometer to ensure the internal temperature of the chicken reaches at least 165°F (74°C) for safe consumption.
Notes
- Cooking Time: Times may vary depending on the size of chicken thighs and air fryer model.
- Do Not Overcrowd: Ensure the air fryer basket isn’t overcrowded. If your air fryer is smaller, cook in batches.
- Adjust Seasoning to Taste: Some seasoning blends may already contain salt. Adjust the salt quantity as needed.
- Avoid Using Foil or Parchment: Refrain from using foil or parchment paper in the air fryer to ensure proper air circulation.
