👩🍳 Instructions
1
Pat the chicken thighs completely dry with paper towels. Rub with olive oil, then sprinkle 1 teaspoon of salt and some pepper over the thighs. Let rest at room temperature for 10–15 minutes.
2
Mix the smoked paprika, garlic powder, onion powder, dried thyme, cayenne (if using), brown sugar, and remaining 1/2 teaspoon salt in a small bowl. Rub the spice mix evenly over and under the skin where possible.
3
Preheat the air fryer to 400°F (200°C) for 3–5 minutes. Arrange the thighs in a single layer skin-side down first, then finish skin-side up, leaving space between each thigh.
4
Air fry at 400°F (200°C) for 10 minutes. Flip the thighs and continue to air fry for another 8–10 minutes, until the skin is browned and an instant-read thermometer reads 165°F (74°C) in the thickest part.
5
Remove the thighs and let them rest for 5 minutes. Brush with melted butter if desired, squeeze lemon over the top, garnish with parsley, and serve hot.
