Air Fryer Rotisserie Chicken Thighs

My family will confirm that I don’t have too many recipes that I repeat a lot! I love to try new recipes and can easily spend hours scrolling Pinterest, cookbooks and magazines in search of something new to try. These Air Fryer Rotisserie Chicken Thighs are something that we make a lot in our house, though. My son started making this recipe when he was in college and he shared it with us when he moved home this year before he starts law school. In terms of effort for the reward, there is a huge payout here, and bone-in, skin-on chicken thighs are pretty reasonable and often on sale, too. (I love to buy the family pack at Aldi, which feeds us for two meals.) Another thing that I love about this recipe is the the seasoning is enough for 2-3 meals. You can even make a double or triple batch so you don’t have to think about it for even longer!

All you need is 30 minutes for this one, so let’s get started. Here’s what you are going to need:

First, preheat the air fryer to 350 F and set for 25 minutes. (Note that you may not be cooking the chicken for that long, but it keeps the air fryer on in case you need more than 20 minutes, which is when I recommend checking the temperature.)

To make the the spice mix, combine thyme, oregano, garlic powder, onion powder, smoked paprika and cayenne pepper in a small bowl and stir well to mix. (I store my seasoning in an empty spice jar to making store leftover mix easier.)

Season both sides of the chicken with salt and pepper. Sprinkle rotisserie seasoning evenly over both sides of the chicken.

Place chicken in the preheated air fryer, skin side down. Set another timer for 10 minutes. (I had 5 pieces of chicken which was too much for my air fryer. I recommend 3-4 pieces only if they are large!)

After 10 minutes, use tongs to turn over the chicken pieces. Set timer for an additional 10 minutes.

After 20 minutes, check the temperature on the chicken to make sure it is 165 F in the middle of the thickest part. (Make sure the probe is not touching the bone.) Remove any chicken pieces that have reached temperature. Continue to cook any other pieces for an additional 2-5 minutes or until they reach 165 F.

Most of the time, we serve these with a salad and ranch dressing. If I’m feeling ambitious, we might make baked potatoes or these Greek Yogurt Mashed Potatoes (I leave out the rosemary) from Nutrition to Fit as well.

Note: The rotisserie seasoning used in this recipe came from some website that my son found that we are no longer able to locate, so if anyone knows, please feel free to tell me so that I can cite it properly!