Go Back

Air Fryer BBQ Chicken

Air fryer BBQ chicken with a smoky spice rub and a sticky barbecue glaze. Chicken thighs air-fry until the skin caramelizes, then get a final lacquered glaze with slightly charred edges.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
resting 5 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs BBQ
  • 4 bone-in, skin-on chicken thighs (about 2 lbs) chicken thighs about 2 lbs total
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne pepper optional
  • 0.75 cup barbecue sauce divided: 1/2 cup + 1/4 cup
  • 1 tbsp chopped fresh parsley for garnish

Equipment

  • 1 air fryer

Method
 

Season the chicken
  1. Pat chicken thighs dry with paper towels, then rub with olive oil. Coat evenly with smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using, making sure the spices cling to the skin.
Preheat the air fryer
  1. Preheat the air fryer to 380°F for 3 minutes. This jump-starts browning so the skin can crisp as it cooks.
Air fry skin-side down
  1. Place chicken thighs skin-side down in the basket in a single layer with space between pieces. Air fry at 380°F for 12 minutes.
Flip and first glaze
  1. Flip the thighs skin-side up, then brush generously with 1/2 cup barbecue sauce. Air fry at 380°F for another 8–10 minutes, until the internal temperature reaches 175°F and the skin is caramelized.
Final glaze
  1. Brush with the remaining 1/4 cup barbecue sauce, then air fry at 380°F for 2 more minutes. Look for a sticky, slightly charred coating at the edges.
Rest and serve
  1. Let the chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley for a fresh pop of color and flavor.

Notes

For best caramelization, don’t overcrowd the basket—airflow is what crisps the skin. Store leftovers in the refrigerator up to 3 days; reheat in the air fryer at 350°F for 5–7 minutes until hot (sauce will re-gloss). Freezing is not recommended for the best texture. Dietary swap: use a reduced-sugar or no-sugar-added barbecue sauce for a lighter glaze.