Ingredients:

  • 4 medium Chicken Thighs, bone-in, skin-on (approx. 700g total / 1.5 lbs)
  • 1 Tbsp (15 ml) Olive Oil or other high smoke point oil (like rapeseed/canola)
  • 1 tsp (6g) Fine Sea Salt
  • 1/2 tsp (3g) Freshly Ground Black Pepper
  • 1 Tbsp (15g) Smoked Paprika (Pimentón Ahumado)
  • 1 tsp (5g) Garlic Powder
  • 1/2 tsp (2g) Onion Powder
  • 1/2 tsp (2.5g) Dried Thyme
  • 1/2 tsp (2.5g) Dark Brown Sugar (Optional)
  • 1/4 tsp (1g) Cayenne Pepper (Optional)

Instructions:

  1. Prep the Thighs: Remove the chicken thighs from the packaging. Using kitchen paper towels, thoroughly pat the chicken skin completely dry. This is essential for crispiness.
  2. Trim (Optional): If the thighs have excessive flaps of skin hanging off, tuck them underneath or trim them slightly, ensuring the top surface remains smooth.
  3. Mix the Rub: In a small bowl, combine all the ingredients for the All-Purpose Savoury Rub (Salt, Pepper, Paprika, Garlic, Onion, Thyme, Sugar, Cayenne).
  4. Oil and Season: Drizzle the olive oil lightly over the skin of the thighs and rub it in. Then, generously apply the spice rub over all surfaces, focusing most heavily on the skin side.
  5. The Chill (Crucial Step): Place the seasoned thighs, skin-side up, uncovered, on a plate or wire rack in the refrigerator for at least 30 minutes (up to 4 hours). This step fully dehydrates the skin for maximum crispness.
  6. Preheat: Preheat your air fryer to 200°C (400°F) for 5 minutes.
  7. First Cook (Skin Side Down): Carefully place the chicken thighs in the air fryer basket, skin-side down. Ensure there is no overlap between the pieces; cook in batches if necessary.
  8. Initial Fry: Cook at 200°C (400°F) for 10 minutes. This allows the fat under the skin to render out slightly.
  9. Flip and Finish: Using tongs, flip the chicken thighs skin-side up. Reduce the temperature to 190°C (375°F) and continue cooking for another 10–15 minutes, or until the skin is deep golden brown and exceptionally crisp.
  10. Check Temperature: Use an instant-read thermometer to check the internal temperature of the thickest part of the thigh (avoiding the bone). The chicken is safe and perfectly cooked when it reaches 74°C (165°F).
  11. Rest: Remove the thighs and place them on a cutting board or plate. Let them rest uncovered for 5 minutes before serving. This redistributes the juices, ensuring a truly succulent bite.