Air Fryer Asian-Glazed Boneless Chicken Thighs Recipe
This Air Fryer Asian-Glazed Boneless Chicken Thighs recipe features tender, flavorful chicken thighs marinated in a savory-sweet blend of soy sauce, balsamic vinegar, honey, garlic, Sriracha, and fresh ginger. Quickly cooked in an air fryer for a crispy exterior and juicy interior, it’s finished with a reduced glaze and fresh scallion garnish for an easy, delicious weeknight meal with an Asian-inspired twist.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian
Ingredients
Chicken
- 8 boneless, skinless chicken thighs, fat trimmed (32 oz total)
Marinade and Sauce
- 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 grated ginger
Garnish
- 1 scallion (green only), sliced for garnish
Instructions
- Prepare the Marinade: In a small bowl, combine the balsamic vinegar, soy sauce, honey, crushed garlic, Sriracha hot sauce, and fresh grated ginger. Mix well to create a balanced, flavorful marinade.
- Marinate the Chicken: Pour half of the marinade (about 1/4 cup) into a large bowl and add the trimmed chicken thighs. Toss to coat all pieces evenly, then cover and refrigerate for at least 2 hours or up to overnight to allow the flavors to deeply penetrate the meat.
- Reserve Remaining Sauce: Set aside the other half of the marinade for later use as a glaze.
- Preheat Air Fryer: Preheat your air fryer to 400°F (204°C) to ensure it reaches the optimal temperature for cooking the chicken with a crispy, caramelized exterior.
- Air Fry the Chicken: Remove the chicken thighs from the marinade, letting excess drip off, and place them in the air fryer basket in a single layer. Cook in batches if necessary. Air fry for 14 minutes total, turning the chicken halfway through the cooking time to promote even browning and thorough cooking.
- Reduce the Sauce: While the chicken cooks, pour the reserved marinade into a small pot. Heat over medium-low heat and let it simmer until it thickens slightly and reduces, about 1 to 2 minutes, to create a sticky glaze.
- Serve: Once the chicken is cooked through and nicely browned, transfer to a serving plate. Drizzle the reduced glaze over the thighs and garnish with thinly sliced scallion greens for a fresh, vibrant finish.
Notes
- Marinating overnight will intensify the flavors and ensure the chicken is very tender.
- Trim excess fat from the chicken thighs to reduce flare-ups and achieve a cleaner cooking process in the air fryer.
- Cooking times may vary depending on your specific air fryer model; ensure internal chicken temperature reaches 165°F (74°C).
- If air fryer basket is small, cook chicken thighs in batches to avoid overcrowding and ensure proper crisping.
- For a spicier kick, add additional Sriracha or serve with extra on the side.
