Air Fryer Honey Mustard Chicken Thighs
Tender, glazed chicken thighs with a sweet and tangy honey-mustard coating that caramelizes perfectly in an air fryer.
Ingredients
Main Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on recommended) Use bone-in for flavor and juiciness; boneless cooks faster.
- 2 tablespoons Honey Use mild honey for best caramelization; maple syrup works as alternative.
- 2 tablespoons Dijon mustard Sharp Dijon adds tang; whole grain mustard yields texture.
- 1 tablespoon Olive oil Helps glaze adhere and encourages browning; neutral oil is fine.
- to taste Salt Start with 1/2 teaspoon and adjust.
- to taste Black pepper Freshly ground yields better aroma.
- 1/2 teaspoon Garlic powder (optional) Use 1/2 teaspoon garlic powder or 1 teaspoon mixed herbs as desired.
Instructions
Marinate
- Combine honey, Dijon mustard, olive oil, salt, and pepper in a medium bowl.
- Whisk mixture until it becomes a smooth, slightly thick glaze.
- Coat chicken thighs thoroughly with the glaze using tongs or a brush.
- Refrigerate and marinate for at least 30 minutes to let flavors penetrate.
Preheat and Arrange
- Preheat the air fryer to 380°F (193°C) for five minutes.
- Pat the chicken skin lightly if excess glaze pools on the surface.
- Arrange thighs skin-side down in a single layer in the air fryer basket.
Cook and Finish
- Cook the chicken for 10 minutes with skin-side down to start browning.
- Flip the thighs and continue cooking for another 10 to 15 minutes until done.
- Check internal temperature with a meat thermometer; reach 165°F (74°C).
- Rest the chicken for 5 minutes before serving to redistribute juices.
Notes
To enhance results, pat the skin dry before glazing, brush extra glaze during the last minutes, and ensure spaced cooking for even airflow.