Dinner
Air Fryer Asian-Glazed Boneless Chicken Thighs
Juicy chicken thighs soak up a sticky sweet and savory glaze of soy, honey, and ginger, then finish with a glossy coat that clings to each tender bite. Bright scallion slices add a fresh snap against the rich, spicy-sweet coating.
- Total
- 21 min
- Prep
- 5 min
- Cook
- 16 min
- Serves
- 4
Nutrition per Serving
- Calories
- 297
- Protein
- 46g
- Carbs
- 5g
- Fat
- 10g
- Fiber
- 1g
- Sugar
- 2g
- Sodium
- 835mg
Ingredients
- 8 boneless, skinless chicken thighs, fat trimmed (32 oz total)
- 1/4 cup low sodium soy sauce
- 2 1/2 tbsp balsamic vinegar
- 1 tbsp honey
- 3 clove garlic (crushed)
- 1 tsp Sriracha hot sauce
- 1 tsp fresh grated ginger
- 1 scallion (green only sliced for garnish)
Instructions
- In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well.
- Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight.
- Reserve the remaining sauce for later.
- Preheat the air fryer to 400F.
- Remove the chicken from the marinade and transfer to the air fryer basket.
- Cook in batches 14 minutes, turning halfway until cooked through in the center.
- Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes.
- To serve, drizzle the sauce over the chicken and top with scallions.