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All summer long, there is one thing I crave over and over – BBQ Chicken. I don’t always want to hassle with the grill or the smoker but, I crave that crispy, juicy BBQ chicken flavor, so I designed an out-of-this-world method to make Air Fryer BBQ Chicken Thighs.
Like my BBQ Chicken Drumsticks recipe, we’re going to get a layered BBQ sauce flavor for a perfect crunchy, sticky crust – and we’re going to achieve a perfect crispy crunch with juicy chicken in the air fryer, just like my Air Fryer Chicken Thighs!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
How to Air Fry BBQ Chicken Thighs
This recipe is super simple – I designed it to be easy to make for lunch or dinner, and it makes fantastic meal prep!
BBQ Chicken Thighs in the Air Fryer Ingredients
To make this recipe, we will need the following ingredients:
- 4 Bone-In, Skin-On Chicken Thighs (trimmed of excess skin): The key protein—chicken thighs stay juicy and flavorful, especially with the bone in and skin on. The skin crisps beautifully in the air fryer, while the bone helps retain moisture and enhances flavor.
- 1 Tablespoon Olive Oil: Lightly coats the chicken to promote even browning and crisping in the air fryer. It also helps the seasoning adhere to the surface.
- 1/2 Teaspoon Salt: Essential for enhancing the natural flavor of the chicken and drawing moisture to the surface for crispier skin.
- 1 Teaspoon Smoked Paprika (or regular Paprika): Adds a sweet, smoky depth and beautiful color. Smoked paprika enhances the BBQ flavor, while regular paprika offers mild sweetness and warmth without smokiness.
- 1 Teaspoon Garlic Powder: Brings savory, umami-rich flavor that complements both the chicken and BBQ sauce.
- 1 Teaspoon Onion Powder: Adds a subtle sweetness and depth, balancing the savory elements and building a well-rounded seasoning blend.
- 1/2 Teaspoon Baking Powder: The secret to extra crispy skin! Baking powder raises the pH level, helping to draw out moisture and create a light, crispy texture when air fried.
- 1/4 Teaspoon Ground Pepper: Provides mild heat and a subtle sharpness to balance the sweetness of the BBQ sauce and spices.
- 1/2 Cup Favorite BBQ Sauce: The star flavor finisher—adds sweetness, smokiness, tang, and a sticky, caramelized glaze when applied at the end of cooking. Customizable depending on whether you prefer sweet, spicy, or tangy BBQ sauces.
- 1 Tablespoon Parsley (chopped, for garnish): Adds a fresh, herbal note and a pop of color to brighten the rich, smoky flavors. Enhances presentation and offers a light contrast.
Air Fried BBQ Chicken Thighs Method
After gathering your ingredients, we will use the following process:
Prep
Preheat air fryer to 400°F. Blot the chicken thighs dry with a paper towel.
Brush With Oil
Brush olive oil over all surfaces.
Season
In a large bowl mix together the salt, paprika, garlic powder, onion powder, baking powder, pepper and salt. Spread the spice rub over the oiled chicken, top and bottom, and gently rub it in. You can also place the spices and breasts inside a large, sealed bag and shake to coat the chicken.
Prep Air Fryer
Generously spray the basket of the air fryer with cooking spray. Place the seasoned
Flip
Flip the chicken thighs and cook for another 8-10 minutes, until they appear golden brown (should reach 185°F internal temperature).
Coat in Sauce & Rest
Brush BBQ Sauce generously on top of the Chicken and bake for another minute or two.
Garnish & serve
Garnish with chopped parsley or your favorite garnish.
Tips and Tricks For Perfect Air Fried Chicken Thighs
Bone-in, skin-on thighs: Bone-in skin-on thighs stay juicier and more flavorful than boneless, skinless cuts. The bone helps retain moisture, while the skin crisps beautifully in the air fryer.
Pat the Chicken Dry: Always pat chicken thighs dry with paper towels before seasoning. Removing excess moisture is key to achieving crispy skin in the air fryer.
Don’t Skip the Oil: A light coating of olive oil helps the seasoning stick and promotes even browning and crisping. You don’t need much—just enough to lightly coat the surface.
Use Baking Powder for Extra Crispy Skin: Adding a small amount of baking powder to your dry seasoning helps draw out moisture and creates that irresistible, crackly skin texture.
Season Generously: Chicken thighs can handle bold flavors. Use a good blend of salt, spices, and herbs to ensure every bite is well-seasoned, even before adding sauces like BBQ.
Don’t Overcrowd the Basket: Place thighs in a single layer with space between each piece. Air circulation is crucial for even cooking and crispiness. Cook in batches if necessary.
Flip Halfway Through Cooking: Flipping the chicken ensures even crisping on both sides, especially for skin-on thighs.
Apply BBQ Sauce (or Glaze) at the End: To avoid burning sugary sauces, brush on BBQ sauce during the last 2-3 minutes of cooking. This allows it to caramelize without overcooking.
Know Your Air Fryer: Cooking times can vary slightly between models. Start checking for doneness a few minutes early. Chicken thighs are done when they reach an internal temperature of 165°F (74°C), but for extra tender thighs, you can cook them up to 175°F-185°F (80°C-85°C).
Let the Chicken Rest: After air frying, let the chicken rest for 5 minutes. This allows juices to redistribute, keeping the meat moist and flavorful.
My Pro Tip
Preheat Airfryer
Some air fryers require preheating for best results. A hot basket helps jumpstart crisping when the chicken goes in.
BBQ Chicken Thighs in the Air Fryer FAQs
Yes! Boneless, skinless thighs cook faster and are leaner, but they won’t get the same crispy texture as bone-in, skin-on thighs. Adjust cooking time to about 12-14 minutes depending on thickness.
Some air fryer models recommend preheating for best results. Preheating helps achieve a crispier exterior by starting the cooking process immediately. If your model doesn’t auto-preheat, let it run at temperature for 2-3 minutes before adding the chicken.
Bone-in, skin-on thighs: 16–20 minutes at 380°F (193°C)
Boneless, skinless thighs: 12–14 minutes at 380°F (193°C)
Always flip halfway through and cook until internal temperature reaches 165°F (74°C).
Apply BBQ sauce during the last 2-3 minutes of cooking. This prevents the sugars in the sauce from burning while still allowing it to caramelize and get sticky.
Yes! Use your favorite BBQ sauce—sweet, smoky, spicy, or tangy. Thicker sauces tend to stick better, while thinner sauces may need to be brushed on in layers.
Pat chicken dry before seasoning.
Use a little baking powder in your seasoning mix to draw out moisture.
Cook at a consistent high heat and avoid overcrowding the basket for proper air circulation.
A small amount of oil is recommended for crispiness and to help seasoning stick. However, you can reduce or omit it if needed, though the skin may not crisp as well.
Use a meat thermometer to ensure the thickest part reaches 165°F (74°C). For even juicier, tender thighs, you can safely cook them up to 175-185°F (80-85°C) without drying out.
Yes, but for BBQ chicken thighs, it’s best to thaw first so seasoning and sauce adhere properly. Cooking from frozen will also require extra time and may result in uneven texture.
Store cooked chicken in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350°F (175°C) for 3-5 minutes to revive crispiness, or microwave for convenience (though the skin will soften).
Yes, but avoid overcrowding. Cook in batches to ensure proper air flow for crispy, evenly cooked chicken.
What to Serve With Air Fried BBQ Chicken Thighs
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Air Fryer BBQ Chicken Thighs
Ingredients
- 4 Chicken thighs, skin on, (trimmed of excess skin)
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- 1 teaspoon Smoked Paprika, or non-smoked
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Baking Powder
- ¼ teaspoon ground Pepper
- ½ cup favorite BBQ Sauce
- 1 tablespoon Parsley to garnish, chopped
Instructions
- Preheat air fryer to 400°F. Blot the Chicken Thighs dry with a paper towel. Brush olive oil over all surfaces.
- In a large bowl mix together the Salt, Paprika, Garlic Powder, Onion Powder, and baking powder, pepper and salt.
- Spread the spice rub over the oiled Chicken, top and bottom, and gently rub it in. You can also place the spices and breasts inside a large, sealed bag and shake to coat the Chicken.
- Generously spray the basket of the air fryer with cooking spray. Place the seasoned chicken skin side down in the basket.
- Close the air fryer and bake for 15 minutes. Flip the chicken thighs and cook for another 8-10 minutes, until they appear golden brown (should reach 185°F internal temperature).
- Brush the BBQ sauce generously on top of the chicken and bake for another minute or two.
- Remove from air fryer and allow the chicken to sit for 3 minutes before serving.
- Garnish with chopped Parsley, or your favorite garnish. Serve with your favorite side dishes.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
