You’ll Need
For the Chicken
8 skin-on, bone-in chicken thighs
250ml dill pickle brine (from the jar)
1 tbsp olive oil
Pitmaster Rub
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
½ tsp mustard powder
½ tsp cayenne pepper
1 tsp brown sugar
BBQ Finish
3 tbsp smoky BBQ sauce
1 tsp honey
Optional but dangerous
Dill pickle slices
Ranch dressing
Spring onions
Cornbread
Potato salad
Method
Pour the pickle brine over the chicken thighs in a bowl or food bag and refrigerate for 2–4 hours. Don't leave
them overnight or the texture can become too soft.
Remove the chicken from the brine and pat completely dry with kitchen paper. This step is essential for crispy
skin.
Preheat your air fryer to 195°C.
Rub the chicken lightly with the olive oil.
Mix together the smoked paprika, garlic powder, onion powder, sea salt, black pepper, mustard powder, cayenne
and brown sugar.
Coat every chicken thigh generously with the seasoning mixture.
Arrange the thighs skin-side up in the air fryer basket with space between each piece.
Air fry for 24–28 minutes, turning once halfway through, until the skin is crisp, deeply golden and the chicken is
fully cooked.
Mix the BBQ sauce with the honey.
Brush the thighs with the glaze during the final 3 minutes of cooking, allowing it to lightly caramelise without
burning.
Rest for 2 minutes before serving.
Finish with pickle slices, spring onions and an extra drizzle of BBQ sauce if you fancy it.