EASY AIR FRYER BROWN SUGAR CHICKEN THIGHS

Table of Contents

These brown sugar chicken thighs that are air-fried will be your new favourite thing. Air-fried bone-in chicken thighs are coated with a brown sugar spice blend and cooked until the outside is crispy and the inside is moist. Ideal for a simple and quick supper that you will want to prepare again and again!

STORAGE AND REHEATING INSTRUCTIONS:

Store leftovers in the refrigerator in an airtight container for up to 4 days.
Reheat in a preheated air fryer of 375 degrees Fahrenheit for 2-3 minutes until crispy. You can also reheat them in the microwave but they won’t have the same crispiness to them. Personally, I prefer reheating these in the air fryer.

PRO TIPS:

Cook chicken thighs skin down first. This is so you don’t overcook the skin before the middle is done.
Cook time varies based on the size of your chicken thighs. Smaller thighs will need less time so be sure to keep an eye on them while cooking. Always check on them halfway through.
Pat the chicken thighs dry to remove excess moisture. This will make them extra crispy.
The air fryer I used was the Instant Vortex Plus 6 quart. Since all air fryers are different, you will need to adjust the cook time based on the air fryer you are using.

Ingredients:

Four bone-in, skin-on chicken thighs
two teaspoons olive oil
two tablespoons brown sugar
1 teaspoon smoked paprika
1 teaspoon crushed black pepper
1 teaspoon salt
1 teaspoon garlic powder

Air Fryer Frozen Instructions:

Separate the chicken thighs making sure they are not frozen together.

Mix together the olive oil, brown sugar, garlic powder, smoked paprika, salt, and pepper. Pour the mixture over the chicken thighs and rub all over the chicken thighs until well coated.
Preheat the air fryer to 365 degrees Fahrenheit and cook for 24 minutes until the internal temperature is 165 degrees Fahrenheit. Flip the chicken thighs halfway through.
Remove the chicken thighs from the air fryer. Let cool for 3 minutes, then enjoy!

Oven Instructions:

Preheat the oven to 425 degrees Fahrenheit.
Pat the chicken thighs dry with a paper towel and add them to a medium sized bowl.
Mix together the olive oil, brown sugar, garlic powder, smoked paprika, salt, and pepper. Pour the mixture over the chicken thighs and rub all over the chicken thighs until well coated.
Place the skin-side down on the chicken thighs in a baking dish and bake for 30 to 40 minutes, or until the internal temperature reaches 165 degrees.
After baking, take out the chicken thighs. Give them three minutes to cool. Next, have fun!

NOTES

Storage And Reheating Instructions:

Store leftovers in the refrigerator in an airtight container for up to 4 days.
Reheat in a preheated air fryer of 375 degrees Fahrenheit for 2-3 minutes until crispy. You can also reheat them in the microwave but they won’t have the same crispiness to them. Personally, I prefer reheating these in the air fryer.

Pro Tips:

Cook chicken thighs skin down first. This is so you don’t overcook the skin before the middle is done.
Cook time varies based on the size of your chicken thighs. Smaller thighs will need less time so be sure to keep an eye on them while cooking. Always check on them halfway through.
- Pat the chicken thighs dry to remove excess moisture. This will make them extra crispy.
- The air fryer I used was the Instant Vortex Plus 6 quart. Since all air fryers are different, you will need to adjust the cook time based on the air fryer you are using.
NUTRITION
Calories: 338 k cal Carbohydrates: 7 g Protein: 22 g Fat: 24 g Saturated Fat: 6 g Polyunsaturated Fat: 5 g Monounsaturated Fat: 12 g Trans Fat: 0.1 g Cholesterol: 87 m g Sodium: 374 m g Potassium: 250 m g Fiber: 0.3 g Sugar: 6 g Vitamin A: 409 IU Vitamin C: 2 m g Calcium: 21 m g Iron: 1 mg