In a medium size bowl, combine the liquid smoke and BBQ sauce together. Cover, mix well and set aside. In a separate bowl, mix together the ⅓ Cup Light Brown Sugar, ¼ Cup Smoked Paprika, 1 Tbsp. Black Pepper, 2 Tbsp. Kosher Salt, 1 Tbsp. Garlic Powder, 3 Tsp. Cayenne Pepper (Optional), and 1 Tbsp. Ground Mustard.
Generously apply the rub on all sides of the chicken thighs. If using less than 20 pieces of chicken, season as desired with the rub.Once you have applied the seasoning to the chicken, cover and let marinate for 30 minutes or over night. Place the meat in the air fryer basket skin down, do not overcrowd your basket. It is beset to work in batches so that the chicken can cook properly.
Cook 4 to 6 pieces at a time in the air fryer for 20 minutes at 380F. After 20 minutes, brush the BBQ sauce on all part of the chicken the cook for an additional 5 minutes.Cooking thyme may vary depending on the air fryer you have.If your smoked chicken thighs are not fully cooked, return them back to the air fryer and cook for an additional 5 minutes or until you reach the desired doneness. The smoked chicken thighs are done when internal meat thermometer reads 165F. Serve and enjoy.
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).Calories are estimated per serving only.