Air Fryer Asian-Glazed Chicken Thighs – Fast, Juicy & Packed with Flavor!
Got 30 minutes and a craving for something sweet, savory, and seriously delicious? These Air Fryer Asian-Glazed Chicken Thighs are your new go-to!
You get crispy edges, a sticky garlicky glaze, and tender, juicy chicken, and the air fryer does all the hard work with very little oil.
Serve them over rice for an easy dinner that’s finger-licking good. You’ll be making these on repeat!
Why You’ll Love This Recipe
There’s so much to love about these chicken thighs, but that sticky, garlicky glaze might be my favorite part. Soy sauce, balsamic, honey, ginger, and a little Sriracha make it sweet, savory, and just a touch spicy.
They’re also quick and easy. The air fryer gives you crispy edges and juicy meat in just 14 minutes of cooking.
And they’re perfect for meal prep, since they reheat beautifully.
Let’s cook!
Ingredients You’ll Need
These air fryer chicken thighs use a handful of simple ingredients.
- Boneless, Skinless Chicken Thighs – trimmed, they stay tender and juicy.
- Low-Sodium Soy Sauce – the savory base of the marinade.
- Balsamic Vinegar – adds tangy depth.
- Honey – brings sweetness and helps the glaze turn sticky.
- Garlic and Ginger – fresh and bold.
- Sriracha – a little heat.
- Scallion – for garnish.
Step-by-Step Instructions
First, make the marinade. Whisk together the soy sauce, balsamic vinegar, honey, garlic, Sriracha, and ginger.
Next, marinate. Pour half the marinade over the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight. Reserve the rest.
Now air fry. Preheat the air fryer to 400°F (200°C). Place the chicken in a single layer and cook for 14 minutes, flipping halfway, until fully cooked. Cook in batches if needed.
Then make the glaze. Simmer the reserved marinade in a small saucepan for 1-2 minutes until slightly thickened.
Finally, serve. Drizzle the glaze over the chicken and garnish with sliced scallions.
That’s it! Sticky, juicy chicken in no time.
Expert Tips
Don’t skip the marinating time. At least 2 hours gives the best flavor.
Cook in a single layer. Crowding the basket keeps the edges from crisping.
Keep the glaze separate. Reserve half the marinade before it touches the raw chicken.
Check the temperature. Chicken thighs are done at 165°F.
Recipe Variations
I love these as they are, but they’re easy to change up.
No air fryer? Bake at 425°F until cooked through, then broil for a minute for color.
Use chicken breasts, adjusting the cook time so they don’t dry out.
Add more Sriracha for heat, or leave it out for a kid-friendly version.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat in the air fryer for a few minutes to bring back the crispy edges.
Serving Suggestions
Serve over steamed rice or noodles with steamed broccoli or bok choy.
They’re also great sliced over salads or in lettuce wraps.
Recipe FAQs
1. How long should I marinate the chicken?
At least 2 hours, or overnight for the most flavor.
2. Can I use bone-in thighs?
Yes, but they’ll need a longer cook time.
3. Is it spicy?
Just a little from the Sriracha. Adjust it to taste.
4. Can I make it gluten-free?
Use tamari or coconut aminos instead of soy sauce.
5. Can I cook it in the oven?
Yes. Bake at 425°F until the chicken reaches 165°F.
You May Also Love
If these air fryer chicken thighs have you craving more quick, flavorful dinners, here are a few more favorites I think you’ll enjoy. They’re all easy and perfect for weeknights.
- Quick and Crispy Air Fryer Chicken Thighs – crispy, juicy thighs in just 12 minutes.
- Crispy Air Fryer Chicken Wings – golden, crispy wings without frying.
- Air Fryer Chicken Tenders – juicy tenders with no breading.
- Grilled Huli Huli Chicken – sweet, smoky, and perfect for summer.
- Hibachi Chicken – a Benihana-style favorite at home.
Save a few of these for later, and you’ll always have something delicious to make!
Air Fryer Asian-Glazed Boneless Chicken Thighs
Ingredients
- 8 boneless, skinless chicken thighs (trimmed, 32 oz total)
- ¼ cup low-sodium soy sauce
- 2 ½ tbsp balsamic vinegar
- 1 tbsp honey
- 3 cloves garlic, crushed
- 1 tsp Sriracha sauce
- 1 tsp freshly grated ginger
- 1 scallion (green part only, sliced for garnish)
Instructions
- Prepare the Marinade:In a small bowl, whisk together the soy sauce, balsamic vinegar, honey, garlic, Sriracha, and ginger until well combined.
- Marinate the Chicken:Pour half of the marinade (¼ cup) over the chicken in a large bowl. Toss to coat evenly.Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.Reserve the remaining marinade for later.
- Cook in the Air Fryer:Preheat the air fryer to 400°F (200°C).Remove chicken from the marinade and place in the air fryer basket in a single layer.Cook in batches if needed, for 14 minutes, flipping halfway through, until the chicken is fully cooked.
- Prepare the Glaze:While the chicken cooks, heat the reserved marinade in a small saucepan over medium-low heat.Simmer for 1-2 minutes, stirring occasionally, until slightly thickened.
- Serve & Garnish:Drizzle the warm glaze over the cooked chicken.Garnish with sliced scallions and serve hot with your favorite sides.
