Air Fryer Chicken Thighs with Asian Glaze

We love trying new recipes in our Air Fryer. Even more if they consist of tasty variations of the more typical recipes such as chicken thighs. This Air Fryer Chicken Thighs recipe is a great way to step out of the ordinary and bring a different kick to your kitchen. The asian-glaze marinade is usually a favorite among our family and friends. So we try to incorporate it in as many ways as possible! We usually get tired of the same recipes over and over, which is why we love anything with a marinade. It’s one of our favorite ways to have an almost brand-new recipe with the same easy ingredients we know and love. Besides, it feels like anything we make with sesame oil and soy sauce becomes instantly amazing. Remember to marinade your chicken well for the best results. We hope you enjoy this recipe. If you give it a try, let us know in the comments!

DifficultyBeginner

Yields6 Servings
Prep Time20 minsCook Time1 hr 30 mins

 ¼ cup Soy sauce (preferably low-sodium)
  cup Rice vinegar
 2 tbsp Sesame oil
 3 tbsp Honey
 1 tbsp Sriracha (Optional)
 10 Garlic cloves, minced
 ½ tsp Salt
 12 Boneless Chicken Thighs
 (Optional) Green Onions, chopped, for garnish
 (Optional) Lemon Wedges, for garnish

1

In a small bowl, combine soy sauce, vinegar, sesame oil, honey, and Sriracha. Stir until honey dissolves.

2

Pour the mixture in a ziplock bag together with the chicken, and seal. Allow it to marinade for at least an hour, or overnight.

3

Remove the chicken from the bag, keeping the marinade.

4

Preheat the air fryer at 400 °F for 5 minutes.

5

To prevent the chicken from sticking to your fryer, line your basket or rack with a perforated parchment paper prior to cooking, but only after pre-heating the air fryer.

6

Transfer the marinated chicken into the parchment paper-lined basket and sprinkle some salt on top.

7

Cook for 14 minutes, flipping halfway through the cooking time until chicken is cooked through the center. To ensure your chicken is fully cooked, you can use a food thermometer and check if the internal temperature is at 165°F.

8

While the chicken is cooking, pour the remaining marinade sauce into a small saucepan and simmer over medium-low heat until it reduces and thickens (about 1 to 2 minutes).

9

To serve, drizzle the sauce over the chicken and top it with chopped green onions and lemon wedges if desired.

Ingredients

 ¼ cup Soy sauce (preferably low-sodium)
  cup Rice vinegar
 2 tbsp Sesame oil
 3 tbsp Honey
 1 tbsp Sriracha (Optional)
 10 Garlic cloves, minced
 ½ tsp Salt
 12 Boneless Chicken Thighs
 (Optional) Green Onions, chopped, for garnish
 (Optional) Lemon Wedges, for garnish

Directions

1

In a small bowl, combine soy sauce, vinegar, sesame oil, honey, and Sriracha. Stir until honey dissolves.

2

Pour the mixture in a ziplock bag together with the chicken, and seal. Allow it to marinade for at least an hour, or overnight.

3

Remove the chicken from the bag, keeping the marinade.

4

Preheat the air fryer at 400 °F for 5 minutes.

5

To prevent the chicken from sticking to your fryer, line your basket or rack with a perforated parchment paper prior to cooking, but only after pre-heating the air fryer.

6

Transfer the marinated chicken into the parchment paper-lined basket and sprinkle some salt on top.

7

Cook for 14 minutes, flipping halfway through the cooking time until chicken is cooked through the center. To ensure your chicken is fully cooked, you can use a food thermometer and check if the internal temperature is at 165°F.

8

While the chicken is cooking, pour the remaining marinade sauce into a small saucepan and simmer over medium-low heat until it reduces and thickens (about 1 to 2 minutes).

9

To serve, drizzle the sauce over the chicken and top it with chopped green onions and lemon wedges if desired.

Air Fryer Asian-Glazed Chicken Thighs

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