These air fryer honey mustard chicken thighs have crackling golden skin and a sweet, tangy glaze that sticks instead of sliding off. Bone-in thighs stay juicy in the hot circulating air, and a brush of honey mustard at the very end gives you a sticky finish without burning. Dinner is ready in about 35 minutes with almost no cleanup.
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Why These Air Fryer Honey Mustard Chicken Thighs Work
Starting the thighs skin-side down renders fat and keeps the meat moist, then flipping them crisps the skin. Honey burns quickly in a hot air fryer, so most of the sauce goes on during the last couple of minutes. You get a lacquered, glossy finish and crisp skin at the same time.
- Crisp skin and juicy meat with very little oil.
- Only a handful of pantry ingredients.
- Glaze goes on late so it caramelizes but does not scorch.
- Spare sauce doubles as a dip.
Ingredients
The full amounts are in the recipe card below.
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon each garlic powder, onion powder, and paprika
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
Pat the thighs very dry before seasoning. Dry skin crisps, and wet skin steams.
How to Make Air Fryer Honey Mustard Chicken Thighs
Season the Chicken
Pat the thighs dry with paper towels. Rub them with the olive oil, then season both sides with the garlic powder, onion powder, paprika, salt, and pepper. Preheat the air fryer to 380°F (193°C).
Mix the Glaze
Whisk the honey and Dijon mustard together in a small bowl. Set aside about half in a separate bowl for serving so you do not put raw chicken juices back into the dip.
Cook Skin Side Down
Place the thighs skin-side down in a single layer in the basket, with a little space between them. Cook for 12 minutes.
Flip and Glaze
Flip the thighs skin-side up and cook for 8 to 10 minutes more. Brush the top with the honey mustard from the cooking bowl and cook for 2 minutes until sticky and browned. The thickest part should read at least 165°F (74°C), which is the USDA safe minimum for poultry. Dark meat is even more tender at 175°F (79°C), so give it a couple of extra minutes if you like.
Rest and Serve
Rest for 5 minutes, then serve with the reserved honey mustard on the side.
How to Serve Honey Mustard Chicken Thighs
Serve with roasted potatoes, rice, or mashed potatoes, plus green beans, broccoli, or a crisp salad. Slice leftover chicken over greens for lunch, or turn it into our honey mustard chicken salad.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 4 to 5 minutes to bring back the crisp skin. You can freeze cooked thighs for up to 3 months and reheat from thawed.
Tips and Variations
- Do not crowd the basket. Cook in two batches if your air fryer is small.
- Use whole grain mustard for a coarser, tangier glaze.
- Add a pinch of cayenne to the seasoning for heat.
- Marinate the thighs in half the glaze for 30 minutes for deeper flavor.
- For boneless thighs, cut the cook time to about 15 to 18 minutes total.
- Want a different sweet and savory glaze? Try our honey garlic chicken thighs or sticky baked chicken thighs.
- Cooking leaner meat? See our air fryer chicken breast.
FAQ
What temperature do you cook chicken thighs in the air fryer?
380°F (193°C) works well for bone-in, skin-on thighs. It gives crisp skin without burning the outside before the center is done.
How long do bone-in chicken thighs take in an air fryer?
About 22 to 25 minutes total, depending on size. Check for 165°F (74°C) at the thickest point, avoiding the bone.
Why did my honey glaze burn?
Honey has a lot of sugar and burns fast. Brush it on only during the last 2 minutes of cooking.
Can I use boneless, skinless thighs?
Yes. They cook faster, about 15 to 18 minutes, and will not have crisp skin, but the glaze will still be sticky and good.
Can I make the honey mustard ahead?
Yes. The honey and Dijon mixture keeps in the refrigerator for up to a week. Keep the portion you use for brushing separate from the portion you serve.
Air Fryer Honey Mustard Chicken Thighs
Ingredients
Main Ingredients
- 4 bone-in, skin-on chicken thighs about 2 lb
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp honey
- 3 tbsp Dijon mustard
Instructions
Cooking
- Pat the chicken thighs dry with paper towels. Rub with the olive oil and season both sides with the garlic powder, onion powder, paprika, salt, and pepper. Preheat the air fryer to 380°F (193°C).
- Whisk the honey and Dijon mustard together. Set about half in a separate bowl to serve on the side.
- Place the thighs skin-side down in a single layer in the air fryer basket and cook for 12 minutes.
- Flip the thighs skin-side up and cook for 8 to 10 minutes.
- Brush the tops with the honey mustard from the cooking bowl and cook for 2 minutes more, until sticky and browned and the thickest part reads at least 165°F (74°C).
- Rest for 5 minutes and serve with the reserved honey mustard.
