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.
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Jump to:
- Tips for the Best Air Fryer Chicken Thighs
- Key Ingredients
- How To Make Air Fryer BBQ Chicken Thighs
- Variations + Substitutions
- Common Mistakes to Avoid
- BBQ Sauce Tips
- Meal Prep Tips
- Can I use frozen chicken thighs?
- Can I stack chicken in the air fryer?
- What internal temp should I aim for?
- Printable Recipe
- About Jeri Walker
- Comments
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.
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.
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.
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.
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.
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!
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.
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.
Can I use frozen chicken thighs?
It’s best to thaw them first. Seasoning and sauce won’t stick well to frozen meat.
Can I stack chicken in the air fryer?
Nope. Always cook in a single layer. Stacking leads to uneven cooking.
What internal temp should I aim for?
175–180°F is the sweet spot for juicy, safe chicken thighs.
Serve With
- Creamy Coleslaw - Cool and tangy, perfect to balance the smoky chicken.
- Air Fryer Corn Ribs - Fun twist on corn that’s quick to make.
- Smoked Mac and Cheese - Creamy, cheesy, and full of BBQ flavor.
- Air Fryer Sweet Potato Wedges - Naturally sweet with a crispy edge.
Printable Recipe
Crispy BBQ Chicken Thighs in the Air Fryer
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)
Instructions
- Pat + Prep: Pat chicken thighs dry with paper towels. Drizzle with olive oil and brush it on to coat all sides.
- Season: Mix smoked paprika, garlic powder, onion powder, salt, black pepper, and chili powder (if using) in a small bowl. Sprinkle generously over both sides of the chicken.
- Preheat Air Fryer: Set your air fryer to 380°F and let it preheat for 3–5 minutes.
- Air Fry – First Side: Place chicken thighs skin-side down in the air fryer basket. Air fry for 10 minutes.
- Flip + Sauce: Brush the thighs with BBQ sauce, flip the thighs over, then brush the tops with BBQ sauce. Air fry another 6–8 minutes or until the internal temperature reaches 175°F.
- Caramelize (Optional): Brush with more BBQ sauce and air fry for an additional 1-2 minutes if desired.
- Rest + Serve: Transfer to a plate and rest for 5 minutes before serving. Serve with extra BBQ sauce.
Video
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Notes
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri is the founder of Winding Creek Ranch and the recipe developer behind every dish on this site. With over 40 years of home cooking experience, she specializes in easy air fryer recipes that are crispy, flavorful, and family-approved. She also writes for MSN and regularly tests every recipe to make sure it works, every time. Read Jeri's full story here.
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