👩🍳 Instructions
1
Quick brine: Stir 1 cup cold water with 1 tbsp kosher salt and 1 tbsp brown sugar (if using) until dissolved. Submerge chicken thighs and refrigerate for 10–15 minutes. Do not brine longer than 30 minutes.
2
Pat thighs completely dry with paper towels. Toss chicken with 2 tsp cornstarch until lightly coated; this helps achieve crisp skin.
3
Make the rub: combine 1 tbsp olive oil, 2 cloves minced garlic, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1 tsp honey (optional). Rub under and over the skin.
4
Preheat air fryer to 400°F (200°C) for 3 minutes. Arrange thighs skin-side up in a single layer with space between pieces.
5
Air fry at 400°F (200°C) for 18–22 minutes, flipping once after 10 minutes if needed. Check internal temperature; it should reach 165°F (74°C) at the thickest point.
6
For extra blistered skin, raise to 425°F (220°C) for the last 2 minutes, watching carefully. Let rest 5 minutes before serving and squeeze fresh lemon over each thigh.
