Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken thighs (trimmed of excess fat)
- 3 tablespoons Honey
- 2 tablespoons Sriracha (adjust for heat preference)
- 1 tablespoon Soy sauce (low sodium preferred)
- 1 tablespoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Olive oil or avocado oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- Garnish: Toasted sesame seeds and sliced green onions
Instructions
- Start by patting the chicken thighs dry with a paper towel. This step is crucial for helping the sauce stick and getting a good sear. In a large mixing bowl, whisk together the honey, Sriracha, soy sauce, rice vinegar, minced garlic, grated ginger, and olive oil. Set aside about two tablespoons of this sauce in a small ramekin to use for basting later. Place the chicken thighs in the bowl with the remaining sauce, season with salt and pepper, and toss until every piece is thoroughly coated. For maximum flavor, let it marinate for 10 minutes.
- Preheat your air fryer to 380°F (195°C) for about 3 minutes. Lightly grease the air fryer basket with a hit of cooking spray. Place the chicken thighs in the basket in a single layer, ensuring they do not overlap. If your air fryer is small, work in batches. Air fry for 15 to 18 minutes. Flip the chicken thighs halfway through the cooking time to ensure even browning on both sides.
- During the last 2 minutes of cooking, brush the reserved sauce onto the tops of the chicken thighs. This creates a thick, glossy glaze. Once the internal temperature reaches 165°F (74°C), remove the chicken from the air fryer. Let the meat rest for 3 to 5 minutes to lock in the juices. Transfer to a serving platter, sprinkle with toasted sesame seeds and fresh green onions, and serve alongside steamed jasmine rice or roasted vegetables.
- Cook Time: 30 minutes