These Air Fryer BBQ Chicken Thighs come out crispy and juicy in 20 minutes without the need to fire up the grill. They’re perfectly seasoned and slathered with plenty of barbecue sauce for a delicious chicken meal.
Now I can cook BBQ chicken all year round with the Air fryer. How cool is that? I love making all kinds of chicken recipes in the Air fryer because they make a quick and delicious dinner in no time.
The bbq chicken thighs get done in about 20 minutes. Halfway through the cooking process, we slather the barbecue sauce and cook till the chicken is tender, juicy and the skin crispy.
The Air fryer bbq chicken thighs can be served on their own, with a side of salad or mashed potatoes for delicious dinner.
Expert Tips
Preheat Air fryer for faster cooking and crispy chicken.
Line the Air fryer basket with parchment paper for easy cleanup.
Air Fry the skin-side down and finish cooking with skin side-up for that crispy skin.
Don’t overcrowd the Air fryer basket. Place the chicken in a single layer. Cook in batches if needed.
Check for doneness using an instant-read meat thermometer. The chicken should be done when the internal temperature is 170F.
Ingredients
6 chicken thighs bone-in, with skin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon red chili powder/cayenne pepper
¼ teaspoon black pepper
½ teaspoon salt
½ cup barbecue sauce
Instructions
Trim excess fat and pat dry the chicken thighs with paper towels. Next, score the chicken thighs on the skin side till the bone. This means putting a few cuts on the chicken flesh so the seasoning can go deeper.
In a small bowl, mix the onion powder, garlic powder, black pepper, and red chili powder. In a large bowl, mix the chicken thighs with spices until they are coated all over.
Preheat the air fryer to 400F. Place the chicken thighs skin-side down and cook for 10 minutes. Brush the chicken with plenty of barbecue sauce. Cook for another 5 minutes.
Turn the chicken thighs skin-side up and brush with barbecue sauce. Air fry chicken thighs for another 3 to 5 minutes until the skin is crispy and lightly charred. Or until the internal temperature is 170F.
Brush with more barbecue sauce if you prefer and serve warm.
