Air Fryer Chicken Thighs are a true winner in the realm of delicious, easy chicken dinners. We dust bone-in, skin-on chicken thighs with garlic, onion, and cumin then cook them inn the air fryer until the skin is irresistibly crispy and the inside is tender and moist. We drizzle it all with a fiiery chimichurri and dig in!
Set the chicken out while you make the seasoning. Add 1 teaspoon kosher salt, garlic powder, onion powder, and cumin to a small bowl. Mix to combine.
Pat the chicken dry with paper towels. Sprinkle the rub evenly over the chicken thighs. Rub in. Place the chicken thighs on the air fryer tray. Spray with olive oil spray.
Place the chicken in the oven and shut the door. Set the timer for 25 minutes at 375 degrees. Press start.
While the chicken cooks, make the chimichurri. Add the shallot, garlic, lemon juice, red wine vinegar and 1/4 teaspoon salt to the same small bowl you mixed the rub in. Mix to combine. Let the mixture sit for 5 minutes. This would be a good time to chop the cilantro and parlsey. Add the capers, dijon, honey and herbs to the red wine mixture. Whisk to combine. Slowly whisk in olive oil. Season to taste with salt and pepper.
After the chicken has cooked for 20 minutes, check the internal temperature with an instant read thermometer. The chicken is done when the thickest part of the chicken next to the bone has reached 165 degrees. Let the chicken rest for 5 minutes before serving.
Spoon chimichurri on top.