Air Fryer Chicken Thighs

Ingredients

• ⅓ cup mayonnaise
• ¼ cup avocado oil
• 2 tablespoons spicy brown mustard
• 1 tablespoon lemon juice
• 2 teaspoons dried thyme
• 2 teaspoons sea salt
• ¼ teaspoon fresh ground black pepper
• 2 ½ pounds bone-in skin-on chicken thighs

Instructions

• In a small bowl combine the mayonnaise, avocado oil, brown mustard, lemon juice, thyme, salt, and pepper.
• Place the chicken thighs in a shallow dish and pour the marinade over it.
• Refrigerate for 2 to 4 hours.
• Place the chicken on a wire rack on top of a baking sheet and allow excess marinade to drip off for 15 minutes.
• Preheat the air fryer to 400° F.
• Working in batches, place the chicken thighs skin side down in the air fryer.
• Cook for 8 minutes.
• Flip and cook for another 8 minutes, or until the internal temperature reaches 160° F.
• Allow to rest for 5 to 10 minutes before serving.

Notes

• For perfectly crispy chicken, make sure you spray both sides with oil. I use avocado oil.
• Let the excess marinade drip off before cooking to avoid a big mess in your air fryer.
• Make sure that you flip the chicken halfway through to allow both sides to crisp up.
• One of the biggest reasons that your chicken may not crisp up is if you overcrowd your air fryer. Cook in batches if necessary!
• Preheating most air fryers is an important step to achieving the ultimate crispy air fryer bone-in chicken thighs.