Paprika Air Fryer Chicken Thighs with Garlic and Onion
Chicken thighs coated in paprika, garlic, and onion seasoning, air-fried at 400°F and rested before serving.
Ingredients
Main Ingredients
- 4 chicken thighs bone-in or boneless thighs can be used
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- Salt and pepper to taste
- fresh herbs optional, for garnish
Instructions
Instructions
- Preheat the air fryer to 400°F (200°C) according to its instructions. Pat the thawed thighs dry, mix oil with garlic powder, paprika, onion powder, salt, and pepper, and rub over all sides.
- Place the thighs in one layer with gaps between them, skin-side down if using skin-on pieces. Cook in batches if needed.
- Cook at 400°F for about 25–30 minutes, flipping halfway through. Check smaller or boneless thighs earlier and remove each piece when its thickest part reaches 165°F, away from bone.
- Rest for 5 minutes, then divide into four servings and garnish with optional herbs.
Notes
- The 45-minute total includes the 5-minute rest and assumes one batch; extra batches take longer.
- Refrigerate within 2 hours; use within 3–4 days.
- Reheat in one layer until 165°F throughout.