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 cracked black pepper
For The Sticky Peach Glaze
3 tbsp peach jam or peach preserves
2 tbsp smoky BBQ sauce
1 tbsp apple cider vinegar
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp honey
½ tsp chilli flakes
To Finish
Fresh parsley, chopped
Lime wedges
Optional But Dangerous
Corn on the cob
Creamy coleslaw
Skin-on wedges
Grilled peaches
Method
Preheat your air fryer to 190°C.
Pat the chicken thighs dry with kitchen paper.
Rub with the olive oil.
Mix together the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
Coat the chicken evenly on all sides.
Place the thighs skin-side up into the air fryer basket.
Cook for 18 minutes.
Meanwhile, whisk together the peach jam, BBQ sauce, apple cider vinegar, Worcestershire sauce, Dijon mustard,
honey, and chilli flakes until smooth.
Brush the chicken generously with the peach glaze.
Return to the air fryer for another 7–8 minutes, brushing once more halfway through, until the skin is crisp, the
glaze is bubbling, and the edges are beautifully caramelised.
Allow the chicken to rest for 3 minutes before serving.
Finish with chopped parsley and lime wedges.
Serve with grilled peaches, corn on the cob, creamy coleslaw, or skin-on wedges if using.