Ingredients:

  • 8 bone-in, skin-on chicken thighs (about 2-2.5 lbs / 900g-1.1kg total weight)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/2 teaspoon dried rosemary (2.5 ml)
  • 1/2 teaspoon cayenne pepper (optional, for a kick! 2.5 ml)
  • 1 teaspoon salt (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 4 cups water (950 ml)
  • 1/4 cup kosher salt (55 g)
  • 1/4 cup brown sugar (50 g)
  • 2 cloves garlic, smashed
  • 1 teaspoon peppercorns

Instructions:

  1. Combine water, salt, brown sugar, garlic, and peppercorns in a bowl. Stir to dissolve salt and sugar. Submerge chicken thighs in the brine. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Remove chicken from brine, pat dry thoroughly with paper towels.
  2. In a small bowl, combine olive oil, Dijon mustard, smoked paprika, garlic powder, onion powder, thyme, rosemary, cayenne pepper (if using), salt, and pepper.
  3. Place chicken thighs in a large bowl. Pour the seasoning mixture over the chicken and toss to coat evenly, ensuring the skin is well covered.
  4. Preheat air fryer to 400°F (200°C). Place chicken thighs in the air fryer basket in a single layer, skin-side up. Avoid overcrowding (cook in batches if necessary). Air fry for 18-22 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
  5. Remove chicken from the air fryer and let rest for 5-10 minutes before serving.