1/3 cup mayonnaise 1/4 cup avocado oil 2 tablespoons spicy brown mustard 1 tablespoon lemon juice 2 teaspoons dried thyme 2 teaspoons sea salt 1/4 teaspoon fresh ground black pepper 2 1/2 pounds bone-in skin-on chicken thighs
Place the chicken thighs in a shallow dish and pour the marinade over it. Refrigerate for 2 to 4 hours.
Place the chicken on a wire rack on top of a baking sheet and allow excess marinade to drip off for 15 minutes.
Preheat the air fryer to 400° F. Working in batches, place the chicken thighs skin side down in the air fryer. Cook for 8 minutes.