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Air Fryer BBQ Chicken

Air fryer BBQ chicken with juicy, skin-on chicken thighs and a sticky-sweet smoky BBQ glaze that reduces into a glossy lacquer. Seasoned with smoked paprika and garlic/onion powders, it crisps and caramelizes in under 20 minutes—no oven required.
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Prep Time 10 minutes
Cook Time 20 minutes
resting 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs, bone-in and skin-on
  • 1.5 lb chicken thighs, bone-in and skin-on about 4 thighs
olive oil
  • 1 tbsp olive oil
smoked paprika
  • 1 tsp smoked paprika
garlic powder
  • 0.5 tsp garlic powder
onion powder
  • 0.5 tsp onion powder
kosher salt
  • 0.5 tsp kosher salt
black pepper
  • 0.25 tsp black pepper
bbq sauce
  • 0.67 cup bbq sauce divided
fresh parsley
  • 1 tbsp fresh parsley for garnish

Equipment

  • 1 air fryer

Method
 

Season and preheat
  1. Pat the chicken thighs dry, then rub evenly with olive oil, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until fully coated.
  2. Preheat the air fryer to 380°F for 3 minutes so it’s hot and ready for crisping.
Cook and glaze
  1. Arrange the chicken skin-side down in the basket in a single layer and air fry at 380°F for 10 minutes, until the fat begins to render and the surface sets.
  2. Flip the thighs skin-side up, brush generously with 1/3 cup BBQ sauce, and air fry at 380°F for 8–10 minutes until the internal temperature reaches 165°F and the skin is deeply caramelized.
  3. Brush with the remaining BBQ sauce and air fry at 380°F for 2 more minutes to set a sticky, glossy finish.
Rest and serve
  1. Rest the chicken for 5 minutes so the juices settle, then scatter with fresh parsley and serve warm.

Notes

For the crispiest skin, pat the chicken thoroughly dry before seasoning and avoid overcrowding the air fryer basket. Store leftovers in the fridge for up to 3 days; reheat in the air fryer at 360°F until warmed through. Freezing is yes—freeze cooled chicken in an airtight container up to 2 months and reheat until hot. Swap option: use a no-sugar-added BBQ sauce if you prefer a lighter glaze.