You’ll Need
6 chicken thighs, skin on and bone in
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp black pepper
For The Carolina Mustard Glaze
3 tbsp yellow mustard
1 tbsp wholegrain mustard
1 tbsp honey
1 tbsp apple cider vinegar
1 tsp Worcestershire sauce
1 tsp brown sugar
½ tsp cayenne pepper
Optional But Dangerous
Pickles
Cornbread
Coleslaw
Spring onions
Method
Preheat your air fryer to 190°C.
Pat the chicken thighs dry with kitchen paper to help the skin crisp properly.
Rub the thighs with the olive oil.
Mix together the smoked paprika, garlic powder, onion powder, sea salt, and black pepper, then coat the
chicken evenly.
Place the chicken skin-side up into the air fryer basket in a single layer.
Cook for 18 minutes.
Meanwhile, whisk together the yellow mustard, wholegrain mustard, honey, apple cider vinegar,
Worcestershire sauce, brown sugar, and cayenne pepper until smooth.
Brush the chicken generously with the mustard glaze.
Return to the air fryer for another 6–8 minutes until the skin is crisp, the glaze is bubbling, and the edges are
beautifully caramelised.
Brush with one final layer of glaze immediately after cooking.
Allow to rest for 3 minutes before serving.
Serve with cornbread, coleslaw, and pickles for the full Carolina BBQ experience.