These juicy, flavorful chicken thighs are coated in a savory-sweet Asian glaze and cooked to perfection in the air fryer. Serve with brown rice and steamed veggies for a balanced meal!
- 8 boneless, skinless chicken thighs (trimmed, 32 oz total)
- ¼ cup low-sodium soy sauce
- 2 ½ tbsp balsamic vinegar
- 1 tbsp honey
- 3 cloves garlic, crushed
- 1 tsp Sriracha sauce
- 1 tsp freshly grated ginger
- 1 scallion (green part only, sliced for garnish)
Prepare the Marinade:In a small bowl, whisk together the soy sauce, balsamic vinegar, honey, garlic, Sriracha, and ginger until well combined. Marinate the Chicken:Pour half of the marinade (¼ cup) over the chicken in a large bowl. Toss to coat evenly.Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.Reserve the remaining marinade for later. Cook in the Air Fryer:Preheat the air fryer to 400°F (200°C).Remove chicken from the marinade and place in the air fryer basket in a single layer.Cook in batches if needed, for 14 minutes, flipping halfway through, until the chicken is fully cooked. Prepare the Glaze:While the chicken cooks, heat the reserved marinade in a small saucepan over medium-low heat.Simmer for 1-2 minutes, stirring occasionally, until slightly thickened. Serve & Garnish:Drizzle the warm glaze over the cooked chicken.Garnish with sliced scallions and serve hot with your favorite sides.