These Air Fryer Boneless BBQ Chicken Thighs are a simple and delicious weeknight dinner ready in just 20 minutes. With a sweet and sticky glaze, they’re perfect on a bun, in a wrap, or tossed on a salad—and they make fantastic leftovers too!
INGREDIENTS
- 1 pound raw boneless, skinless chicken thighs
- 1 1/2 tablespoons avocado oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4–1/3 cup your favorite BBQ sauce
INSTRUCTIONS
- Prepare the chicken: Remove the chicken thighs from the packaging and trim off any large pieces of fat, if desired. Pat the chicken dry with paper towels to help the oil and seasoning stick.
- Season the chicken: In a medium bowl, combine the avocado oil, smoked paprika, garlic powder, salt, and pepper. Add the chicken thighs and toss until evenly coated. You can cook the chicken immediately or cover and refrigerate it for up to 24 hours. If refrigerated, let the chicken sit at room temperature for 20 minutes before cooking.
- Air fry: Preheat the air fryer to 380°F. Place the seasoned chicken thighs in the basket in a single layer without overlapping. Air fry for 8 minutes. After 8 minutes, open the air fryer and brush a small amount of BBQ sauce onto the thighs. Flip the chicken over and coat the other side with a generous amount of BBQ sauce. Air fry for an additional 4–5 minutes, or until the internal temperature reaches 165°F, the edges are slightly charred, and the sauce is sticky.
- Serve and store: Let the chicken rest for 5 minutes before serving. Enjoy as a main dish, in a sandwich or wrap, or on top of a salad. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Nutrition information is estimated using MyFitnessPal.
