Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper

Instructions:

  1. Remove 1.5 lbs (680g) of chicken from the fridge and pat bone dry with paper towels.
  2. Drizzle 1 tbsp (15ml) avocado oil over the chicken in a large bowl and toss until every fold is coated.
  3. Combine salt, pepper, paprika, garlic, onion powder, and cayenne in a small ramekin. Sprinkle the spice mix over the chicken, using your hands to rub it into the crevices.
  4. Set your air fryer to 200°C (400°F) for 5 minutes.
  5. Place chicken in a single layer, ensuring no pieces are overlapping.
  6. Cook at 200°C (400°F) for 10 minutes until the edges begin to darken and sizzle.
  7. Turn each piece over using silicone tipped tongs to protect the basket's coating.
  8. Cook for another 5 minutes until the internal temperature reaches 74°C (165°F).
  9. Transfer to a warm plate and wait 5 minutes before slicing.