Sure, a soft pulled chicken in barbecue sauce is great, but what if you and your child want barbecue chicken flavor AND crispy skin? And what if you want to give your child–and yourself–some practice eating whole pieces of chicken? We got you, and it doesn’t get any easier. Dry spice rub. Air fryer cooking. You’ll have this bad boy barbecue chicken for toddlers on the table within 25 minutes of starting dinner.
(Check out all our great chicken recipes for kids!!)
What if I don't have an air fryer? You can easily make these in a standard oven. Simply increase the cook time to 30–40 minutes at 375°F until the internal temperature reaches 165°F and the skin is golden.
Why do I need to poke holes in the skin? Poking small holes allows the fat underneath the skin to render out more efficiently. This results in a crispier texture and helps the dry rub adhere to the meat.
Is cumin too strong for a toddler? In this small amount, cumin adds a mild, earthy warmth that mimics traditional barbecue without being spicy or overwhelming for young palates.
How do I serve this to a child who isn't ready for a whole thigh? Aim for the center of the piece. Cut a couple of uniform bites that include a small amount of the seasoned skin so they get the full flavor profile in a manageable size.
Can I use this rub on other proteins? Absolutely. This "beginner BBQ" rub works well on pork chops or even roasted chickpeas for a crunchy, high-protein snack.
What is the best way to store leftovers? Store in an airtight container for up to 3 days. To maintain the "crunch," reheat them in the air fryer for 3–4 minutes rather than using the microwave.
And check out all our great toddler dinner recipes!
These oven-roasted barbecue chicken thighs are slow-cooked until they are tender enough to shred with a fork, making them perfect for toddlers and young kids. It is a simple, hands-off meal that delivers big flavor with almost zero prep time.
If your child is ready to hold and eat whole pieces of chicken, just hit it with a squirt of lemon and tell him or her where to bite in; if not–and, at least as of the time we developed this recipe, our child is one of those kids–cut from the center of a chicken piece, aiming to get a couple of relatively uniform bites of chicken with a little skin. Serve with barbecue sauce, as needed.
Like the idea of the chicken but aren’t sure your child will like the taste? Lots of different routes you can take here: substitute the paprika for garam masala and add a few pinches of each ginger turmeric and you’ve got chicken tikka; cut down the cumin and add some lemon zest and you’ve got lemon pepper; remove the cumin and add onion powder and some peanut dust from the bottom of a jar of peanuts and you’ve got suya.
Servings 5
Serving Size one chicken thigh
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
