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Air Fryer Honey Mustard Chicken Thighs - Crispy, Juicy, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 chicken thighs (bone-in, skin-on for extra crisp; boneless, skinless also works)
  • 1/3 cup Dijon mustard (smooth, not whole grain)
  • 3 tablespoons honey (adjust to taste)
  • 1 tablespoon whole grain mustard (optional, for texture and pop)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried thyme (or Italian seasoning)
  • 1/2 to 1 teaspoon kosher salt (to taste)
  • 1/2 teaspoon black pepper
  • Cooking spray (for the air fryer basket)
  • Chopped parsley (optional, for garnish)

Method
 

  1. Prep the chicken: Pat the thighs dry with paper towels. Trimming excess fat helps with crisping. If using skin-on, keep the skin intact.
  2. Make the sauce: In a bowl, whisk Dijon, honey, whole grain mustard (if using), olive oil, garlic, apple cider vinegar, smoked paprika, thyme, salt, and pepper until smooth.
  3. Marinate briefly: Toss the chicken in the sauce to coat well. Let it sit 10–20 minutes while you heat the air fryer. Longer adds flavor, but even a quick soak works.
  4. Preheat the air fryer: Set to 380°F (193°C) for 5 minutes. A hot basket helps prevent sticking and promotes browning.
  5. Arrange the thighs: Lightly spray the basket. Place thighs in a single layer, skin-side down if skin-on. Reserve a couple tablespoons of sauce for basting.
  6. Air fry first side: Cook at 380°F for 10 minutes.
  7. Flip and baste: Turn thighs over (skin-side up if using skin). Brush with the reserved sauce.
  8. Finish cooking: Air fry another 8–12 minutes, depending on size and whether they’re bone-in. You want an internal temperature of 175–190°F for bone-in thighs (juicier and more tender) and at least 165°F for boneless.
  9. Crisp and glaze: If you want extra caramelization, raise heat to 400°F for the last 2–3 minutes. Watch closely to avoid burning the honey.
  10. Rest and serve: Let the chicken rest for 5 minutes. Garnish with parsley and spoon any basket juices over the top. Pair with rice, mashed potatoes, or a crunchy slaw.