Ingredients
Equipment
Method
- Pat chicken thighs dry with paper towels. Place in a bowl or on a tray.
- If using oil, drizzle it over the thighs. Sprinkle Kinder's Honey Brown Sugar Seasoning evenly over both sides of each thigh, pressing gently so the seasoning adheres well.
- Preheat air fryer to 375 degrees F for a few minutes.
- Arrange seasoned chicken thighs skin-side up in the basket in a single layer, leaving space between pieces for air circulation.
- Air fry for 12-15 minutes skin-side up, then flip skin-side down and continue cooking for another 10-12 minutes, until the internal temperature reaches 165 degrees F and the skin is caramelized and crisp.
- Use an instant-read thermometer to confirm doneness at the thickest part of the thigh, not touching bone.
- Remove from air fryer and let rest for a few minutes to allow juices to redistribute. Serve hot with lemon wedges if desired.
Nutrition
Notes
- Pat the skin completely dry before seasoning. Moisture on the surface works against the caramelization you want from the Honey Brown Sugar blend -- dry skin means better bark.
- Start skin-side up: this lets the seasoning set and the skin color before the flip, giving you more even caramelization across the whole surface.
- Don't overcrowd the basket. Air circulation is everything in an air fryer. If the thighs are touching, the skin steams instead of crisps. Cook in batches if needed.
- The oil is optional but worth it. A light drizzle of olive oil helps the seasoning adhere and accelerates browning, especially on a lean skin-on thigh.
- Reheat leftovers in the air fryer at 350 degrees F for 4-5 minutes to revive the caramelized crust -- far better than any microwave.
- Serve over jasmine rice or mashed potatoes with the pan drippings spooned over the top. Pair with a simple coleslaw or roasted sweet potatoes to complement the sweet-savory profile of the Honey Brown Sugar seasoning. Meal prep: cook a full batch on Sunday and use throughout the week in rice bowls, wraps, salads, or reheated as-is.
- Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350 degrees F for 4-5 minutes to restore the caramelized crust. Avoid the microwave -- it softens the skin. Freeze cooked thighs in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.