| Naked Chicken Bone-In Thighs from Joyce Farms (use approx. 1/4 cup mixed dry rub for every 1 lb. of chicken thighs.) | 1 tbsp onion powder |
| 1/2 cup brown sugar | 1 tbsp garlic powder |
| 1/4 cup paprika | 1 tbsp chili powder |
| 1/4 cup seasoning salt | 1 tsp cayenne pepper |
| 1 tbsp black pepper | Olive Oil (enough to coat chicken thighs, front and back). |
NOTE: Be sure to consult your own air fryer manual. Different brands, and size of individual thighs, may vary the cooking time.
1. To make dry rub, mix brown sugar, paprika, seasoning salt, black pepper, onion powder, garlic powder, chili powder, and cayenne pepper in a bowl.
2. Coat chicken thighs with olive oil, front and back.
3. Lightly coat chicken thighs with dry rub seasoning, front and back. Reserve any remaining dry rub for another recipe)
4. Place 1-2 thighs in air fryer cook at 350 degrees F for 20-25 minutes, flipping halfway through. Make sure the thickest part of each thigh reaches and internal temperature of 165 degrees F. (Don't forget to consult your own air fryer manual for more specific instructions regarding how many thighs you can cook at one time, and suggested temperature/cook time)
5. Plate and enjoy!
1 tbsp onion powder
1/2 cup brown sugar
1 tbsp garlic powder
1/4 cup paprika
1 tbsp chili powder
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