Air Fryer Asian-Glazed Boneless Chicken Thighs
This one’s for all my air fryer fans out there! As I’ve already confessed, I was a late adapter to the air fryer. I was reluctant to add another one-hit-wonder to my kitchen counter and knew it was only a small convection oven. Well these days, the air fryer is fighting the panini press for top billing in my “most used” kitchen arsenal. When people ask, “What do you cook in your air fryer?” I’m likely to answer, “What don’t I?” With only three people at home most nights, I roast many of my vegetables in the air fryer (I have an XL capacity model) and I cook salmon fillets in it on the regular. I make our French fries (regular and sweet potato) in the air fryer, as well as cook frozen fries when I don’t feel like slicing up my own. While we are on the subject of frozen foods, when I want to cook breaded cod for fish tacos or chicken tenders for a quick weeknight meal…yup, the air fryer. What I like most about it is that it’s fast and efficient. But if the food wasn’t as good or better than cooking in an oven, that wouldn’t be enough for me. The air fryer reliably turns out items that are crisp on the outside and tender on the inside–which happens to be how I prefer most of my food. Who knew?
This recipe for Air Fryer Asian-Glazed Chicken Thighs is from SkinnyTaste. You make a quick marinade, reserve some to heat for the glaze, and marinate the boneless skinless chicken thighs for a minimum of 2 hours and as long as overnight. Before you ask, I am sure that you can used chicken tenders or breasts, you would just have to adjust the cooking time (refer to another air fryer chicken recipe from a reliable source for instructions). The chicken cooks in the air fryer for a total of 14 minutes, flipping the pieces midway and is topped with the reduced glaze just prior to serving. Enjoy!
Air Fryer Asian-Glazed Chicken Thighs
Ingredients
- 8 boneless, skinless chicken thighs, fat trimmed about 2 lbs
- 1/4 c low sodium soy sauce
- 2.5 Tbls balsamic vinegar
- 1 Tbls honey
- 3 cloves garlic crushed
- 1 tsp Sriracha hot sauce
- 1 tsp fresh grated ginger
- 1 scallion, sliced for garnish
Instructions
- In a large bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well. Add the chicken pieces, toss to completely coat all of the pieces, cover and marinate in the refrigerator for at least 2 hours, or as long as overnight.
- Pour half of the marinade (1/4 cup) into a small saucepan. Set aside.
- About 20 minutes before cooking, remove the chicken from the refrigerator. About 3 minutes before cooking, preheat the air fryer to 400F. Remove the chicken from marinade and transfer to the air fryer basket. Cook in batches, if necessary, for 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.