Air Fryer Paprika Chicken
These air fried paprika chicken thighs are juicy, have the best crispy edges and are packed with flavor from delicious herbs and spice. Cook them up for a tasty lunch or dinner in less than 30 minutes!
Servings: 3 servings
Calories: 320kcal
Equipment
Ingredients
- 6 boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon paprika*
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- pinch salt
- pinch black pepper optional
Instructions
- Preheat your air fryer for 3 minutes at 390F / 180C.
- Pat the chicken thighs dry with paper towel, then place in a large bowl. Drizzle on the olive oil and sprinkle over the paprika, oregano, garlic powder, salt and black pepper. Use your hands to coat the chicken thighs in the oil and spice rub.
- Use tongs to place the chicken thighs rounded side down in your air fryer basket, in an even layer with a little space between them. Air fry for 10 minutes at 390F for 10 minutes, flip, then air fry for a further 6-8 minutes, or until they reach an internal temperature of 165F at their deepest point using a meat thermometer.
- Allow the chicken thighs to rest for 5-10 minutes, then enjoy!
Notes
*I suggest that my low histamine readers use sweet paprika, which scores 0 on the SIGHI list, rather than hot or smoked paprika.
- Onion powder can also be used, if tolerated well.
- Don't skip the oil as it helps get crispy edges!
- Add the chicken thighs in a single layer with some space between them.
- Nutritional information is auto-generated and should be understood to be an estimate.
- Be sure to use sweet paprika, and not hot or smoked paprika if low histamine.
- Garlic, which scores 1.
- Black pepper, which scores 2.
Nutrition
Calories: 320kcal | Carbohydrates: 2g | Protein: 44g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 203mg | Potassium: 621mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1215IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 3mg
