Air fryer recipe · Mains
Dry Rub Chicken
Chicken thighs coated in a bold spiced dry rub, no sauce needed.
- 24 minTotal time
- 190°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 265kcal
- 34.7 gprotein
- 6.0 gcarbs
- 11.4 gfat
- 0.6 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken thighs6
- paprika1 tsp
- brown sugar1 tbsp
- garlic powder1 tsp
- black pepper0.5 tsp
- oil1 tbsp
- salt1 tsp
Method
Mix the dry rub
Combine the paprika, brown sugar, garlic powder, black pepper and salt in a bowl. The touch of brown sugar helps the rub caramelise into a dark, sticky crust as the chicken cooks in the hot air.
Coat the chicken
Rub the chicken thighs all over with the oil, then press the dry rub firmly onto both sides. The oil helps the spices stick in an even layer so they toast into a crust rather than flaking off.
Load the basket
Arrange the thighs skin side up in the basket, leaving space between the pieces. Spacing them out lets the hot air circulate so the skin crisps all over instead of steaming where pieces touch.
Air fry
Air fry at 190°C for 14 min to render the fat and start browning the skin. Cooking skin side up first lets the rendered fat baste the meat and the rub set into a firm crust.
Finish
Flip the thighs and air fry at 190°C for 10 min, until the rub forms a dark crust and the chicken reaches 74°C inside with juices that run clear. Clear juices and that temperature mean it is fully cooked.
