Go Back
A white plate with steamed broccoli, seasoned white rice, and sliced glazed chicken breast on a marble surface.
Sophie

Air Fryer BBQ Chicken Breast

Juicy chicken breasts cooked in the air fryer with a smoky-soy marinade and slathered in BBQ sauce for a quick, bold weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Equipment

  • Air fryer with basket
  • Meat thermometer (optional but helpful)
  • Small bowl for marinade
  • Brush or spoon to apply BBQ sauce

Ingredients
  

  • 2 boneless skinless chicken breasts (about 6 oz each)
  • ¼ cup barbecue sauce
  • 2 tablespoon soy sauce
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Method
 

  1. Remove chicken from fridge, pat dry with paper towels. If one breast is thick, slice horizontally or pound to even thickness (~1-inch) so both pieces cook evenly.
  2. In a small bowl combine the olive oil, soy sauce, smoked paprika, salt and pepper. Rub this mixture all over the chicken breasts. Let sit for 5–10 minutes if you have time (room temp).
  3. Preheat your air fryer to 370°F (≈190°C). Lightly spray or brush the air fryer basket with olive oil.
  4. Place the chicken breasts in the basket in a single layer, making sure they don’t touch or overlap. Cook for 8–10 minutes. Flip the chicken and cook another 8–10 minutes or until the thickest part reads about 160°F on a meat thermometer.
  5. Brush the barbecue sauce on the top and sides of each breast. Return the chicken to the air fryer and cook for an additional 1–3 minutes or until the internal temp reaches 165°F and the sauce is warmed and lightly caramelised.
  6. Remove the chicken and let it rest for 3–5 minutes before slicing and serving.

Notes

  • If you prefer extra char/edge, after brushing sauce, leave the basket open for the final 30 seconds (if your air fryer allows) to crisp the sauce edge slightly (watch carefully).
  • For larger chicken breasts (>1½ inches thick) increase the first cook to ~12 minutes each side and check internal temperature.
  • Use a lower sugar BBQ sauce or mix half sauce + half tomato puree for less risk of burning if you’re concerned.
  • Leftover slices are perfect for wraps, salads or meal prep lunches — store in the fridge up to 3 days or freeze portions up to 2 months.