Trim excess skin — Trim any extra skin hanging from the sides of the thighs. This helps the skin crisp up evenly and prevents soggy spots.
Season the chicken — Place the chicken thighs into a Zip‑top bag or sealed container. Add:
Salt
Smoked paprika
Garlic powder
Onion powder
Oregano
Seal the bag and shake well until every piece is fully coated.
Preheat the air fryer — Heat your air fryer at 380°F (193°C) for about 5 minutes.
Prepare the basket — Spray the air fryer basket lightly with cooking spray to prevent sticking.
First cook skin‑side down — Place the chicken thighs skin‑side down in the basket. Cook for 12 minutes at 380°F (193°C).
Flip and continue cooking — Flip the thighs so the skin faces up. Cook for another 10 minutes, or until the skin is crispy to your liking.
Check internal temperature — Use a meat thermometer to ensure the chicken reaches 165°F (74°C) internally.
Serve — Let the chicken rest for 2–3 minutes, then enjoy the crispy skin and juicy meat.
