Name: Crispy BBQ Chicken Thighs in the Air Fryer
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 4 bone-in, skin-on chicken thighs ((1 to 1.5 lbs)); 1 tablespoon olive oil; 1½ teaspoons smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; ¾ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon chili powder ((optional - omit for no heat)); ½ cup BBQ sauce ((any variety))

Juicy, smoky, and brushed with sticky BBQ sauce, these air fryer BBQ chicken thighs check every box. Crispy skin. Bold flavor. Ready in 30 minutes with no grill and no mess.

Juicy BBQ chicken thighs in the air fryer basket with crispy skin covered in caramelized BBQ sauce.

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Crispy BBQ Chicken Thighs in the Air Fryer

These thighs start with a smoky dry rub, hit the air fryer skin-side down for max crisp, then get brushed with your favorite BBQ sauce and air fried again until sticky and golden.

It's everything you love about BBQ chicken-minus the sticky grill cleanup or unpredictable weather. If you want something different than boneless skinless chicken breasts in the air fryer, this is your sign to switch things up.

This one's for busy nights, hungry people, and bold BBQ flavor-fast.

Tips for the Best Air Fryer Chicken Thighs

Dry the skin. Moisture is the enemy of crispy skin. Blot well with paper towels.
Cook skin-side down first. This helps render the fat and crisp the skin evenly.
Use a thermometer. Thighs are perfect at 175-180°F. Juicy and tender every time.
Add sauce at the end. BBQ sauce burns fast-wait to apply it during the final few minutes.

Flat lay of ingredients for air fryer BBQ chicken thighs, including chicken, olive oil, spices, and BBQ sauce with text labels.

Key Ingredients

Bone-In, Skin-On Chicken Thighs
Juicier than boneless, and the skin crisps nicely in the air fryer. Use 1 to 1.5 lbs (about 4 bone-in, skin-on thighs).

Olive Oil
A light coating helps the dry rub stick and crisps the skin.

Smoked Paprika
Adds subtle smokiness and color.

Garlic, Onion + Chili Powder
Savory backbone flavors that work with almost any BBQ sauce. If you don't want any heat, omit the chili powder.

BBQ Sauce
Use what you love-store-bought, spicy, smoky, or homemade. This is the flavor that ties it all together.

How To Make Air Fryer BBQ Chicken Thighs

Quick Overview

Pat the chicken dry and rub with oil.
Season with dry rub.
Air fry skin-side down for 10 minutes.
Flip and brush with BBQ sauce.
Cook 6-8 more minutes.

1. Pat + Prep
Use paper towels to dry each chicken thigh thoroughly. Drizzle with olive oil or brush it on to coat.

Bone-in chicken thighs being dried with paper towels before seasoning.

Bone-in thighs being brushed with olive oil before seasoning.

2. Season
In a small bowl, mix smoked paprika, garlic powder, onion powder, chili powder (omit if you don't want any heat), salt, and black pepper. Sprinkle generously over the chicken, coating both sides. Let it sit for 5 minutes while the air fryer preheats.

A hand using a spoon to combine the seasoning ingredients in a small bowl.

Chicken thighs coated in paprika-based dry rub on a white plate.

3. Air Fry - First Side
Preheat the air fryer to 380°F for 3-5 minutes. Place the thighs skin-side down and air fry for 10 minutes.

Seasoned thighs placed skin-side down in an air fryer basket ready to cook.

4. Flip + Sauce
Brush on a light layer of barbecue sauce, then flip the thighs so the skin is facing up. Brush the tops lightly with sauce and cook for another 6-8 minutes until the internal temperature reaches 175°F.

Cooked chicken thighs in air fryer brushed with BBQ sauce after flipping.

5. Caramelize (Optional) For more caramelized sauce, brush with a second layer and cook for 1-2 more minutes.

6. Rest + Serve
Transfer to a plate and let rest for 5 minutes before serving. Serve with more sauce if desired.

Air Fryer Cooking Times May Vary

Every air fryer model cooks a little differently depending on size, wattage, and basket style. I recommend checking your food a few minutes early the first time you try a new recipe. Use a meat thermometer whenever possible to make sure everything is cooked perfectly!

BBQ chicken thighs with sticky caramelized sauce freshly finished in the air fryer.

No Air Fryer? No Problem!

You can still make this recipe in a regular oven. Bake at 400°F on a lined baking sheet until the internal temperature reaches 175°F for chicken thighs (about 25-30 minutes). Full oven directions are included in the Notes section of the recipe card below!

Variations + Substitutions

Boneless Thighs: Cook for 16-18 minutes total at 380°F. No crispy skin, but still flavorful and juicy.
Different Sauce: Try honey mustard, chipotle, Carolina gold, or Alabama white sauce.
Spicy Version: Add cayenne pepper or red pepper flakes to the dry rub.
Low-Sugar: Use sugar-free BBQ sauce for a lower-carb version.

Common Mistakes to Avoid

Skipping the dry step. The skin won't crisp properly if the chicken isn't patted dry.
Adding BBQ sauce too early. It will burn. Always sauce during the last 6-8 minutes.
Crowding the air fryer. Leave space between pieces for proper airflow and crispiness.
Not checking temp. Undercooked thighs won't be safe or tender. Use a meat thermometer.

BBQ Sauce Tips

Use a thicker sauce if you want a glossy caramelized layer.
Prefer sweet & smoky? Go with a Kansas City-style BBQ sauce.
Want heat? Add a spoonful of chipotle in adobo or your favorite hot sauce.
Making your own? Mix ketchup, brown sugar, vinegar, Worcestershire, garlic powder, and smoked paprika.

Meal Prep Tips

Season ahead: Rub the chicken and store it in the fridge up to 24 hours before cooking.
Leftover idea: Shred the chicken and toss it into tacos, wraps, or salads for a fast lunch.
Freeze cooked thighs: Cool fully, wrap tightly, and freeze. Reheat in the air fryer at 350°F.

Overhead view of glazed BBQ chicken thighs in the air fryer basket.

Batch + Storage

Batch: This recipe serves 4, but can be doubled. Cook it in two batches if needed to avoid overcrowding the air fryer.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350°F for 4-5 minutes to revive the crisp skin.

Freezing: Cool completely, then freeze in a single layer. Once solid, transfer to a freezer bag. Thaw overnight in the fridge and reheat in the air fryer.