Ingredients
Method
- Trim any excess fat from the chicken thighs to enhance the final texture and avoid excess greasiness.
- In a small bowl, combine the garlic powder, onion powder, Adobo seasoning, dried parsley flakes, dried thyme, Italian seasoning, smoked paprika, cayenne pepper, and freshly ground black pepper. Mix well to ensure even distribution of flavors.
- Place the chicken thighs in a large mixing bowl. Drizzle the olive oil over them and sprinkle with the seasoning mix. Toss the chicken until they are thoroughly coated with the oil and seasonings.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to infuse.
- Heat your oven to 350°F (177°C).
- Arrange the marinated chicken thighs in a single layer in a baking dish. Place in the preheated oven and bake for 45-55 minutes, or until the internal temperature reaches 165°F (74°C) as measured with an instant-read thermometer.
- For an extra crispy finish, switch your oven to the broil setting and broil the chicken for an additional 5 minutes or until the skin is golden brown and crispy.
- Set your air fryer to 390°F (199°C) and preheat the basket for 3 minutes.
- Place the chicken thighs in the preheated air fryer basket, skin-side down. Air fry at 390°F for 25 minutes, flipping them halfway through the cooking time. Ensure the internal temperature reaches 165°F (74°C).
Nutrition
Notes
Pro Tips:
Choose thighs with the skin still attached to the bone edge - loose skin shrinks unevenly and creates soggy spots. The tighter the skin, the more evenly it renders and crisps. After years of making this, I've learned to listen for the sizzle change - when it goes from aggressive bubbling to gentle crackling, the fat is properly rendered and it's time to flip. Never use pre-brined or enhanced chicken thighs for this recipe because the added sodium draws out moisture during cooking, making the meat stringy instead of juicy and tender. Press the thighs gently with a spatula during the first 3-4 minutes of searing - this ensures even contact with the pan and prevents the edges from curling up and cooking unevenly.
Choose thighs with the skin still attached to the bone edge - loose skin shrinks unevenly and creates soggy spots. The tighter the skin, the more evenly it renders and crisps. After years of making this, I've learned to listen for the sizzle change - when it goes from aggressive bubbling to gentle crackling, the fat is properly rendered and it's time to flip. Never use pre-brined or enhanced chicken thighs for this recipe because the added sodium draws out moisture during cooking, making the meat stringy instead of juicy and tender. Press the thighs gently with a spatula during the first 3-4 minutes of searing - this ensures even contact with the pan and prevents the edges from curling up and cooking unevenly.
