Recipes AirfryerAir Fryer BBQ Chicken Thighs
Sticky, smoky air fryer BBQ chicken thighs with a caramelized barbecue glaze — all the flavor of the grill, any night of the week. Thighs stay juicy while the sauce sets into a glossy, finger-licking crust.
A simple cumin-garlic rub builds the flavor base, then barbecue sauce goes on at the end so it caramelizes without burning. Serve with corn, slaw, or baked potatoes.
Ingredients
Instructions
Season
Rub the thighs all over with the garlic salt, cumin, pepper, salt and oil.
Air fry
Place skin-side down and air fry at 380°F for 15 minutes, then flip and cook 8–10 more minutes.
Glaze
Brush generously with barbecue sauce and cook a final 3–5 minutes, until the glaze is sticky and the thighs reach 175°F. Serve with extra sauce.
- Sauce at the end — adding it early burns the sugars before the chicken is done.
- Thighs are best pulled at 175–185°F, where the meat turns silky.
- Start skin-side down, then flip, for the crispiest skin.
Frequently asked
How long does BBQ chicken take in the air fryer?
Bone-in thighs take about 26–28 minutes at 380°F, with the sauce added in the last 3–5 minutes.
When do I add the barbecue sauce?
At the very end. Sauce too early and the sugars burn before the chicken cooks through.
Can I use boneless thighs or breasts?
Yes — boneless thighs need about 18–20 minutes; breasts about 18 minutes to 165°F. Sauce at the end either way.
