Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • ½ tsp (2.5g) dried oregano
  • ¾ tsp (4g) kosher salt
  • ½ tsp (2.5g) cracked black pepper

Instructions:

  1. Pat the chicken thighs extremely dry using paper towels, pressing firmly into the skin to remove all surface moisture.
  2. In a small bowl, mix the olive oil, garlic powder, smoked paprika, dried oregano, kosher salt, and black pepper into a paste, then rub it evenly over the skin and underside of the chicken.
  3. Place the chicken skin-side up on the Ninja Crispi rack, ensuring a small gap between pieces for air circulation.
  4. Set the machine to 'Max Crisp' or 400°F (200°C) and cook for 15-20 minutes until the skin is deep mahogany and sizzling.
  5. Remove the chicken when the internal temperature reaches 165°F (74°C), transfer to a plate, and let the meat rest for 5 minutes before serving.