asian chicken thighs

These Asian Glazed Chicken Thighs come out so juicy and delicious in the air fryer! Perfect with brown rice and steamed veggies on the side.

Air Fryer Asian-Glazed Boneless Chicken Thighs

chicken thighs, fat trimmed

soy sauce

balsamic vinegar

honey

garlic (crushed)

Sriracha hot sauce

ginger

scallion (green only sliced for garnish)

In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well.

Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight.

Reserve the remaining sauce for later.

Preheat the air fryer to 400F.

Remove the chicken from the marinade and transfer to the air fryer basket.

Cook in batches 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.

These Asian Glazed Chicken Thighs come out so juicy and delicious in the air fryer!
PRINT RECIPE:  https://www.skinnytaste.com/air-fryer-asian-glazed-boneless-chicken-thighs/

Looking for an easy chicken dinner? This Honey Garlic Chicken bomb.

Honey Garlic Chicken

c. low-sodium soy sauce

tbsp. honey

garlic,

lime

Sriracha

cornstarch

chicken breasts

Kosher salt

black pepper

Sesame seeds,

green onions,

What cut of chicken are you eating most often?

I made this tonight. It's easy and delicious. I did add a little more honey to the sauce but that was just a personal preference. Thanks for the great recipe! I will be making this often

Delicious! Had ours over mashed potatoes. Perfect!

Didn't have any soy sauce, substituted balsamic vinegar instead and no seseme oil used avocado oil instead, turned out amazing!  Great recipe for playing around with different ingredients!

Any calorie value for this recipe before I enter it into calorie mammas to get it myself??? This would be so helpful with other recipes on this website, thanks

Chicken was awesome.  Used Louisiana hot sauce (didn't have siracha) and it was still delicious! Thanks for the recipe.

Even just the smell of it ... deliciosooooo 🤩

I was wondering if you could make the sauce and stick it in the fridge to use the next night if you were having to crunch time; or even marinate the chicken with the sauce and then cook it like that.

Great recipe, how many calories per serving?

This is so so delicious!!!! I left the siracha out as I don’t like anything spicy. Hubby and kids loved it and want me to make it again!!

https://streaming.hearstdigitalstudios.com/77ed0150-593f-4f17-b2da-d33f175ca241/video_rover_16x9_1080p_hd_1586894002_12909.mp4

This amazing dish comes together in almost no time!

Honey Garlic Chicken Is SO Flavorful

Sambal Chicken thighs are spicy, sticky and slightly sweet and ready in less than 30 minutes!

Sambal Chicken

Chicken Thighs (Bone In-Skin On)

Kosher Salt

Black Pepper

tbsp Coconut Oil

Soy Sauce (low sodium)

Honey

tbsp Sambal Oelek

tbsp Rice Wine Vinegar

tsp Fish Sauce

cloves

tbsp Ginger (1" piece, peeled/grated)

Water

tsp Corn Starch

Spring Onions (green part only, sliced)

Sesame Seeds

Lime

Preheat your broiler and move the rack to 6 inches below the heat.

Season the chicken thighs on all sides with kosher salt and back pepper.Place a heavy bottom pan on the stove over medium-high heat and add in the coconut oil. When the pan is hot, place the chicken, skin side down in the pan, working in batches if necessary. Continue to cook the chicken skin side down for about 8-10 minutes, or until the skin is crisp and releases from the pan. Adjust the heat as necessary to prevent burning.Turn the chicken over and cook for an additional 5 minutes

While the chicken is cooking, whisk all of the glaze ingredients together in a bowl, making sure the cornstarch is well blended in. Set aside.

When the chicken has cooked on both sides, remove it from the pan to a clean plate and set aside.

Add the glaze to the pan and whisk, allowing it to come to a boil quickly. It will thicken fast, 1-2 minutes.Place the chicken back into the pan, skin side up, and spoon the glaze over top. Place the pan under the preheated broiler for 3-5 minutes or until the chicken is just starting to get dark and crisp. **STAY CLOSE BY** The internal temperature of the chicken should be 165°F.°

Top 3 asian chicken thighs recipes from across the web

The most viewed asian chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Air Fryer Asian-Glazed Boneless Chi...

Honey Garlic Chicken

Sambal Chicken

Top 3 asian chicken thighs recipes from across the web

The most viewed asian chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Asian-Glazed Boneless Chi...

Honey Garlic Chicken

Sambal Chicken

The most viewed asian chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine