Crispy Air-Fryer BBQ Chicken Thighs with Corn on the Cob
Crispy, flavorful chicken thighs cooked in the air-fryer alongside sweet corn on the cob – a quick and easy dinner for two.
- Cook40 min
- Total40 min
- DifficultyEasy
- Servings2
These air-fryer BBQ chicken thighs are the perfect weeknight dinner for two. The chicken gets a smoky, spicy crust from BBQ seasoning and breadcrumbs, then cooks up juicy and tender in the air-fryer.
Corn on the cob goes right in the basket for the last few minutes, soaking up any juices and turning sweet and golden. Serve with fresh coriander and a squeeze of lime for brightness – a crunchy slaw on the side never hurts.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the chicken thighs on a board or tray in a single layer. Sprinkle evenly with the BBQ seasoning, then scatter over the breadcrumbs, pressing gently so they stick to the meat.
- Arrange the seasoned chicken in a single layer in the air-fryer basket. Drizzle lightly with olive oil (an olive oil spray works great). Cook at 350°F for 20 minutes, turning the pieces over halfway through.
- After the chicken has cooked for 20 minutes, add the corn on the cob to the basket, placing it on top of the chicken. Cook at 350°F for another 10 minutes, or until the chicken is golden and cooked through, moving the chicken to the top layer halfway through.
- Serve the chicken and corn with picked coriander leaves and lime wedges for squeezing over. It's delicious with a crunchy slaw on the side.
💡 Tips
- If you don't have an oil spray, you can brush the chicken with a little olive oil using a pastry brush.
- To make a quick slaw, shred some white cabbage and carrot, then toss with a dressing of mayonnaise, lemon juice, and a pinch of salt.
- For extra heat, add a pinch of cayenne pepper to the BBQ seasoning.
Inspired by a recipe from Jamie Oliver