Smoked Paprika Aioli (My current favorite sauce with this): Whisk together 1/2 cup mayonnaise, 1/4 cup yogurt, 1 clove of freshly minced garlic, 1/2 teaspoon smoked paprika, 2 tablespoons water, 1/4 teaspoon salt (more to taste).
Yes, you can bake this: Place a baking rack in the upper third of your oven so it’s near the top. Arrange the chicken in a quarter pan (you can line it with parchment paper for easier cleanup). Cook the chicken thighs at 425 degrees Fahrenheit for 15 minutes, then fry for an additional 3-5 minutes, until browned on the outside and at an internal temperature of at least 165 degrees Fahrenheit.
Chicken Spice Coating: Each package of chicken thighs is a slightly different size, so if your package is 1.5 pounds or more (or if you love a lot of spice), you might want to add a few spice shakes for full spice coverage!
To preheat the air fryer: I do not preheat the air fryer. I just put the chicken in, turn on the air fryer and then make sure to use a meat thermometer to check it’s fully cooked.
Supplying the air fryer: I also don’t line the air fryer basket with anything. I put the chicken thighs directly on the grill.
Flipping the chicken: I don’t even flip the chicken thighs halfway through. I’ve tried it, but I like the texture better with the top being crispy and the bottom a bit chewy. If you think you want the top and bottom to be a little crispy, you can fry for 8-9 minutes, then flip and cook for another 5 minutes so that both sides are slightly fried.
