Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, patted dry
  • 2 tbsp olive oil
  • 3 tbsp light brown sugar, packed
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a small bowl, whisk together the olive oil, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper until a thick, grainy paste forms.
  2. Place the dried chicken thighs in a large bowl, pour the rub over the top, and massage into the meat until every inch is evenly coated.
  3. Preheat the air fryer to 380°F (193°C). Arrange the thighs in a single layer in the basket without stacking.
  4. Cook for 10 minutes, flip the thighs using tongs, and cook for another 8-10 minutes until a deep, mahogany-colored glaze forms.
  5. Transfer the chicken to a plate and let the meat rest for 5 minutes before serving to allow juices to redistribute.