Air Fryer BBQ Chicken Thighs (Boneless Skinless)

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5 from 19 votes

Air Fryer BBQ Chicken Thighs (Boneless Skinless)

Prep Time5

Cook Time20

Marinating Time30

Total Time55

Course: Main

Cuisine: American

Servings:

Author: Brianna May

Equipment

Ingredients

5-6 chicken boneless skinless chicken thighs, pat dry
2 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
1/4 cup brown sugar
1 1/2 teaspoons Morton kosher salt
1 teaspoon EACH granulated garlic, onion powder, chili powder, & smoked paprika
barbecue sauce, like Sweet Baby Ray’s

Instructions

In a large zip top bag or bowl, toss the chicken thighs, vinegar, mustard, brown sugar, salt, garlic, onion, chili, and smoked paprika until everything is well combined and the thighs are coated. Marinate for 45-90 minutes in the refrigerator.
5-6 chicken boneless skinless chicken thighs, pat dry, 2 Tablespoons apple cider vinegar, 1 Tablespoon Dijon mustard, 1/4 cup brown sugar, 1 1/2 teaspoons Morton kosher salt, 1 teaspoon EACH granulated garlic, onion powder, chili powder, & smoked paprika
Place the chicken thighs in a single layer in the air fryer basket. Avoid overlapping them.
Air fry for about 15 minutes at 400 degrees.
After 15 minutes, brush the thighs with a generous amount of barbecue sauce.
barbecue sauce, like Sweet Baby Ray’s
Return them to the air fryer for another 3-5 minutes at 400 degrees. The sauce should carmelize and the thighs should blacken slightly.

Notes

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Pat the chicken dry. Use a paper towel to pat each chicken thigh dry before cooking it in the air fryer (and after marinating). This will ensure there isn't too much moisture, which can cause the chicken to steam instead of air fry. Then, follow the steps above.
Marinate the chicken. Using a combo of spices like garlic powder, chili powder, and wet ingredients like mustard/vinegar ensures the air fryer BBQ chicken thighs turn out tender, juicy, and flavorful. The acidity in the vinegar and mustard help tenderize the meat as it marinates, creating even more delicious chicken thighs.
Do not overcrowd the air fryer. Overcrowding the air fryer basket can cause the chicken to cook unevenly. To avoid some pieces of chicken being raw and others cooked, be sure to space the meat out in a single layer (no overlapping). You may need to cook this recipe in batches if you have a smaller air fryer.
Brush the sauce on at the end. The sugars in BBQ sauce can create a delicious caramelization on the thighs, but they can also burn if they cook for too long. That's why adding the sauce in the last few minutes of the recipe is important. Be sure to brush the sauce on all areas of the meat, including the sides of the chicken thighs, for flavor in every bite.
Try chicken drumsticks or wings instead of thighs. If you're not a fan of boneless skinless chicken thighs, or you don't have any in your fridge/freezer, you can use chicken drumsticks or wings instead. You'll need to adjust the cook time, as the drumsticks/wings will cook more quickly than the thighs. Start with 7-8 minutes per side (wings) or 8-10 minutes per side (drumsticks) and adjust from there. You can tell the doneness of the chicken by taking the internal temperature with a meat thermometer; it should be 165°F (74°C) when done.
Give it a spicy kick. If you prefer your air fryer BBQ chicken thighs to be on the spicier side, you can add cayenne pepper powder. I recommend starting with 1/8 teaspoon and adjusting from there.
Swap out the sauce. This recipe for boneless chicken thighs tastes great with other types of sauce, such as teriyaki, ginger garlic chili sauce, or Japanese BBQ sauce.
Try a dry rub. I prefer marinating the chicken for this recipe, as the acidity helps tenderize the meat. However, you can also use a dry rub to create a tasty dish. Adding a dry rub creates even bolder flavors and a delicious crust on the outside of the meat. Skip the mustard and vinegar in the recipe card to make a dry rub. You may need to increase the amount of each spice. If so, increase in equal amounts. Be sure to press the dry rub onto the chicken before putting it in the air fryer basket.

Nutrition