Air Fryer BBQ Chicken Thighs
So, About These Air Fryer BBQ Chicken Thighs…
Alright, friend, let me set the scene: it’s one of those weeknights where everyone’s hungry (and a little bit grumpy), and I’m staring into the fridge, hoping dinner will magically appear. Spoiler: it never does. But! I do usually have some chicken thighs squirreled away, and that’s how this air fryer BBQ chicken thigh miracle got its start. The first time I tried it, I was honestly just dodging the cleanup battle that comes with grilling outdoors… especially after the Great Charcoal Incident of 2021. It’s a bit of a running joke now, but I’ll leave it at that for today. Air fryer BBQ chicken—way less drama, just as tasty. Go figure.
Why You’ll Love This (or at least, why I do)
I make this when I want all the flavor of barbecue but not the hassle (or the mosquito bites; sorry mosquitoes, you’re not invited). My family goes crazy for this because the chicken comes out mega juicy—even my “not another chicken night” teenager asks for seconds. And honestly, I used to be scared of the air fryer catching fire or something, but so far, so good (touch wood). Plus, less mess. I think that alone deserves a medal.
What You’ll Need (Swaps welcome)
- 4-6 chicken thighs (bone-in, skin-on or off; I switch it up depending on sales—boneless is fine but you might shave 3 minutes form the cook time)
- About 1/2 cup BBQ sauce (homemade is ace, but bottled like Sweet Baby Ray’s is honestly fine; Grandma swore by Kraft but I’m not fussy)
- 1 tbsp olive oil (sometimes I just spritz the thighs—precision is not my strong suit)
- 1 tsp smoked paprika (or regular if you’re out; sometimes I throw in a pinch of cayenne for the daredevil mood)
- 1/2 tsp garlic powder (fresh garlic technically works but tends to burn; trust me)
- 1/2 tsp salt & 1/4 tsp pepper (or eyeball it—live a little!)
Let’s Get Cooking (Directions; give or take)
- Start by patting the chicken thighs dry with a paper towel. I once skipped this and the skin got… strangely rubbery, not my finest work. Anyway, drier is better for crispy skin.
- Chuck the thighs in a bowl. Add olive oil, smoked paprika, garlic powder, salt, and pepper. Toss so everyone gets a coat. This is where I usually sneak a little smell, just ’cause it already smells great.
- Preheat your air fryer to 380°F (195°C) if yours preheats; mine doesn’t, so I just wing it. Pop the thighs in the basket, skin side down, and try not to crowd them too much. Or cram ’em in if you’re starving.
- Cook for 13 minutes. Flip the thighs, brush (or, in my world: spoon or even fork) BBQ sauce all over the top. Cook 8-10 more minutes. If you like it extra saucy, give ’em another brush right at the end and cook 2 minutes more. (If they look a bit weird at this stage? Happens. Sauce fixes it.)
- Double-check they’re done—165°F on a meat thermometer if you trust gadgets more than vibes. Otherwise, stick a fork in and make sure the juices run clear (not pink!).
- Let ’em rest a few minutes because, apparently, that’s what real cooks do. And it does help keep them juicy.
Things I’ve Learned (Notes from the battlefield)
- BBQ sauce can burn if the sugar content is high, so don’t slather it all on at the very beginning. Ask me about the time I made “caramelized” chicken (read: blackened, in a bad way).
- Skinless chicken works, but the juicy factor is higher with the skin. On second thought, if you’re watching calories, go skinless—but pile on a bit more sauce.
- If your air fryer basket is teeny-tiny, just work in batches. Or stack ’em and rotate halfway, but they won’t get quite as crispy.
If You’re Feeling Adventurous: Variations
- I’ve swapped the BBQ sauce for a honey mustard glaze—surprisingly good, although maybe not for the purists out there.
- Spicy Korean gochujang BBQ sauce is fantastic if you like heat, but, fair warning, my kids thought it tasted “weird like candy fire.”
- One time I tried a yogurt marinade to “tenderize” the thighs—honestly, they were just mushy. Wouldn’t repeat that one.
Not-So-Fancy Equipment (Don’t Let Tools Stop You)
I use a basket-style air fryer (this one from Serious Eats is similar to mine). Don’t have one? I tried baking these in the oven at 425°F on a wire rack—a little less crispy but still really tasty. Don’t stress if your fryer isn’t the swanky touchscreen kind; dials work too (sometimes better when my hands are sticky!).
How Do I Store Leftovers?
Let the thighs cool, pop them in an airtight container, and keep in the fridge for up to 3 days—but honestly, in my house, it never lasts more than a day! Reheat in the air fryer for max crispness or just nuke ‘em in the microwave if you’re in a hurry (not fancy, but it works). I think it’s even better the next day cold, eaten straight from the container while standing at the fridge. Maybe that’s just me.
How to Serve (aka The Best Bit)
I usually serve these thighs pile-high on a platter with a big bowl of coleslaw and cornbread (see this coleslaw recipe—it’s what memories are made of). On Sunday nights, I scatter a few pickle slices on the plate—pure nostalgia for my southern grandma’s kitchen, bless her. My kid likes his with fries, naturally.
Oops—I Should’ve Done This: Pro Tips
- I once tried rushing the flipping step and regretted it because the skin stuck to the basket—total heartbreak! So now, I always pause and give it a gentle lift.
- Don’t drown the thighs in sauce at the start… unless you want “extra dark” chicken (learned that the hard way).
- Letting the chicken rest (even just 5 minutes!) really does keep the juices in. Before, I skipped this and the meat was tougher—thank you, YouTube rabbit holes.
Real Questions I’ve Gotten (FAQ)
Can I use drumsticks instead?
Yep, definitely. Just tack on a few more minutes of cooking time, maybe 2-3. They’re just as good, maybe even better if you ask my neighbor Dave.
Do I have to flip the chicken?
I used to skip this out of laziness, but actually, flipping makes the skin way crispier. Don’t skimp on this step unless you like floppy skin. (No judgement; you do you!)
What if my air fryer smokes?
Might happen if a lot of fat renders out—sometimes I pour a little water into the lower tray if I remember. Or just crack a window!
Can I marinate the chicken overnight?
For sure! It does boost the flavor. Sometimes I’m too impatient, but when I remember, it’s awesome.
Should I line the air fryer basket?
I’ve tried parchment rounds; they’re not essential and sometimes kind of a faff. But if you hate scrubbing, go for it.
Just writing this made me want to make these again! Oh—remind me to tell you about the time I tried making air fryer fried pickles as a side. Total disaster… but a story for another day.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons olive oil
- 1/2 cup BBQ sauce
Instructions
-
1Preheat the air fryer to 400°F (200°C) for 3 minutes.
-
2Pat the chicken thighs dry with paper towels. In a bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder.
-
3Rub the chicken thighs with olive oil, then sprinkle and coat evenly with the spice mixture.
-
4Place chicken thighs skin side down in the air fryer basket. Cook for 10 minutes.
-
5Flip the thighs, brush generously with BBQ sauce, and cook for an additional 8-10 minutes until crispy and the internal temperature reaches 165°F (74°C).
-
6Remove from the air fryer, let rest for 2 minutes, then serve with extra BBQ sauce if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
