Air Fryer Asian Glazed Boneless Chicken Thighs
Juicy and flavorful boneless chicken thighs cooked to perfection in the air fryer with a delicious Asian glaze. Perfect for a quick and healthy weeknight meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Marinade
- 0.25 cup low sodium soy sauce
- 0.0625 cup balsamic vinegar
- 1 tablespoon honey
- 3 cloves garlic, crushed
- 1 teaspoon Sriracha hot sauce
- 1 teaspoon fresh grated ginger
Chicken
- 8 pieces boneless, skinless chicken thighs fat trimmed (approximately 32 oz total)
Garnish
- 1 scallion green only, sliced
Instructions
Preparation Steps
- In a small bowl, combine the balsamic vinegar, soy sauce, honey, crushed garlic, Sriracha, and grated ginger. Mix well to create the marinade.
- Pour half of the marinade (approximately 1/4 cup) into a large bowl with the chicken thighs. Ensure all the meat is coated. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
- Reserve the remaining marinade in a separate container for later.
- Preheat your air fryer to 400°F (200°C).
- Remove the chicken thighs from the marinade and place them in the air fryer basket. Avoid overcrowding; cook in batches if necessary.
- Cook for 14 minutes, turning the chicken halfway through the cooking time, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- While the chicken is cooking, place the reserved marinade in a small saucepan. Cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes. Be careful not to overcook.
- Once the chicken is cooked, drizzle the thickened sauce over the chicken thighs. Garnish with sliced scallions before serving.
Notes
Serve this air fryer chicken with brown rice and steamed vegetables for a complete meal. For easier cleanup, consider using air fryer parchment liners.