Air Fryer Asian-Glazed Boneless Chicken Thighs
These Air Fryer Asian-Glazed Boneless Chicken Thighs emerge incredibly tender and flavorful! They pair wonderfully with brown rice and a side of steamed vegetables for a satisfying meal.
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Ingredients
- 8 boneless, skinless chicken thighs, fat trimmed
- 3 cloves garlic
- 1 teaspoon Sriracha hot sauce
- 1 teaspoon fresh grated ginger
- 1 scallion
- 2 1/2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup low sodium soy sauce
Instructions
- 1
In a mixing bowl, whisk together the balsamic vinegar, soy sauce, honey, minced garlic, sriracha, and grated ginger until well combined.
- 2
Transfer half of the prepared marinade (1/4 cup) into a large bowl containing the chicken thighs, ensuring all pieces are thoroughly coated. Allow the chicken to marinate for a minimum of 2 hours, or refrigerate overnight for enhanced flavor.
- 3
Set aside the leftover marinade for future use.
- 4
Preheat your air fryer to 400°F (200°C).
- 5
Take the marinated chicken out of the bowl and place it in the air fryer basket.
- 6
Cook the chicken in batches for 14 minutes, flipping the pieces halfway through the cooking time to ensure even cooking until the center is no longer pink.
- 7
While the chicken is cooking, pour the reserved marinade into a small saucepan and heat it over medium-low heat. Cook for about 1 to 2 minutes, or until the sauce thickens slightly.
- 8
For serving, drizzle the reduced sauce over the cooked chicken and garnish with sliced scallions.