Air fryer recipe · Mains
Smoky Glazed Chicken
Chicken thighs coated in a deep smoky glaze with crisp skin.
- 24 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 110kcal
- 17.3 gprotein
- 2.8 gcarbs
- 3.4 gfat
- 0.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken thighs6
- bbq sauce3 tbsp
- smoked paprika1 tsp
- brown sugar1 tbsp
- garlic powder1 tsp
- salt1 tsp
Method
Season the thighs
Pat the chicken thighs fully dry with paper towel, then rub them all over with the smoked paprika, brown sugar, garlic powder and salt. Drying the skin first is what lets it crisp up instead of steaming and turning rubbery.
Air fry
Place the thighs skin side up in the basket in a single layer and air fry at 190°C for 14 minutes. Keeping them apart lets hot air circle each piece so the skin browns evenly and starts to render its fat and crisp.
Brush with glaze
Brush the BBQ sauce generously over the thighs, coating the tops well. Wait until now to add it, because the sugar in the sauce would burn over a full cook, but a late glaze turns sticky and shiny without catching.
Finish
Air fry at 190°C for 10 min, until the skin is crisp and the glaze is sticky. The chicken is done when it reaches 74°C inside and the juices run clear with no pink at the centre of the thickest part.
