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Homemade Air Fryer Asian-Glazed Boneless Chicken Thighs photo
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Air Fryer Asian-Glazed Boneless Chicken Thighs

Juicy boneless chicken thighs tossed in a sweet-savory Asian glaze and finished in the air fryer.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 8 boneless skinless chicken thighs fat trimmed (about 32 oz total)
  • 1/4 cup low-sodium soy sauce
  • 2 1/2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 3 cloves garlic crushed
  • 1 teaspoon Sriracha hot sauce
  • 1 teaspoon fresh ginger grated
  • 1 scallion green part only, sliced for garnish

Instructions

  • Whisk together 1/4 cup low-sodium soy sauce, 2 1/2 tablespoons balsamic vinegar, 1 tablespoon honey, 3 crushed garlic cloves, 1 teaspoon Sriracha, and 1 teaspoon grated fresh ginger in a small bowl until combined.
  • Pour half of the marinade (about 1/4 cup) over the chicken in a large bowl, turning to coat all pieces. Cover and refrigerate for at least 2 hours or up to overnight.
  • Reserve the remaining marinade in the small bowl and set aside.
  • Preheat the air fryer to 400°F (200°C).
  • Remove chicken from the marinade, letting excess drip off, and place in a single layer in the air fryer basket (cook in batches if needed).
  • Cook the chicken 14 minutes, flipping once halfway through, until an instant-read thermometer reads 165°F (74°C) in the thickest part.
  • While the chicken cooks, pour the reserved marinade into a small saucepan and simmer over medium-low heat 1–2 minutes, stirring, until it reduces slightly and thickens into a glaze.
  • Drizzle the warmed glaze over the cooked chicken and garnish with sliced green scallion tops before serving.

Equipment

  • Mixing Bowl
  • Small Saucepan
  • Air Fryer
  • Tongs
  • Measuring Spoons
  • Measuring cup

Notes

  • Marinating longer improves flavor.
  • Cook in batches to avoid overcrowding the air fryer.
  • Use a thermometer to ensure chicken reaches 165°F.