Air Fryer BBQ Chicken Breast
Crispy on the outside, juicy on the inside, and smothered in sticky BBQ sauce — this Air Fryer BBQ Chicken Breast is ready in just 20 minutes with minimal prep. A foolproof weeknight dinner the whole family will love!
Ingredients
- 2 lbs Boneless Skinless Chicken Breasts About 2–3 breasts; even thickness works best
- 1 tbsp Olive Oil Or use a refillable oil spray bottle
- 1 tsp Garlic Powder
- 1 tsp Paprika Use smoked paprika for bolder flavor
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- ¼ tsp Cayenne Pepper Optional: skip if heat-sensitive
- ½ cup BBQ Sauce Use your favorite store-bought or homemade
Instructions
- Make the dry rub — In a small bowl, combine garlic powder, paprika, sea salt, black pepper, and cayenne pepper (if using). Stir until evenly mixed.2. Season the chicken — Lightly coat both sides of each chicken breast with oil. Sprinkle the spice mixture evenly over both sides and gently press it into the surface so it adheres well.3. First cook — Lightly oil the air fryer basket. Place the chicken presentation-side down in a single layer. Air fry at 360°F for 10 minutes.4. Flip and continue cooking — Flip each chicken breast and cook for another 8–10 minutes, or until the internal temperature at the thickest part reaches approximately 160°F. Cooking time may vary based on the size of your chicken.5. Apply BBQ sauce — Once the chicken reaches around 160°F, generously brush or spoon BBQ sauce over the top and sides of each breast. Return to the air fryer for 1–2 minutes until the sauce is set and slightly caramelized.6. Rest and serve — Remove the chicken from the air fryer and let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute for maximum tenderness.
Notes
- For even cooking, pound thicker chicken breasts to a uniform thickness before seasoning.
- Let chicken rest at room temperature for 10–15 minutes before cooking for best results.
- Never add BBQ sauce at the beginning — the sugar content will cause it to burn. Always apply in the final 1–2 minutes only.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in the air fryer at 375°F for 3–5 minutes.
- Freezer: Cool completely, double-wrap, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Swap regular paprika for smoked paprika to amplify the BBQ flavor in the dry rub.