Description
Juicy chicken thighs with a crispy skin and a sticky, tangy cranberry glaze, perfect for a quick and easy dinner.
Ingredients
- 4-6 bone-in, skin-on chicken thighs
- Salt and black pepper
- 1 tsp garlic powder or 2 cloves minced garlic
- 1 tsp paprika (optional)
- Cooking spray or oil for brushing
- 1 cup cranberry sauce, cranberry preserves, or canned whole berry cranberry sauce
- 1 tbsp vinegar or lemon juice
- 1 tbsp honey or brown sugar (optional)
- Pinch of chili flakes (optional)
Instructions
- Dry the chicken by patting with paper towels, focusing on the skin.
- Season both sides with salt, pepper, garlic, and paprika.
- Preheat the air fryer at 380°F for 3-5 minutes if possible.
- Air fry the thighs skin side down for 10 minutes, then flip skin side up and cook another 8-12 minutes until browned.
- Make the cranberry glaze by stirring together cranberry sauce with vinegar or lemon juice; add honey if too tart.
- Glaze the chicken by brushing with the cranberry mixture when nearly done, air frying 2-3 minutes, then glaze again for an extra 1-2 minutes if desired.
- Rest the chicken for 5 minutes before serving.
Notes
Avoid overcrowding the air fryer for crispy skin. Thin glaze layers work better than a thick one.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American