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In a large bowl, combine soy sauce, oil, honey, chili garlic sauce, lime juice, garlic, and ginger. Reserve ½ cup of marinade. Add chicken thighs to bowl and toss to coat. Cover and refrigerate for at least 30 minutes. Remove 2 thighs from marinade and place in basket of air fryer. Cook at 400° until thighs are cooked through to an internal temperature of 165°, 15 to 20 minutes. Transfer thighs to a plate and tent with foil. Repeat with remaining thighs. Meanwhile, in a small saucepan over medium heat, bring reserved marinade to a boil. Reduce heat and simmer until sauce thickens slightly, 4 to 5 minutes. Brush sauce over thighs and garnish with green onions and sesame seeds before serving.