Chicken recipes

Air Fryer Chicken Thighs

Turns out the absolute fine way to obtain the crispiest skin-on chicken thighs is using your air fryer! The quick cook dinner time achieves the crispiest, juiciest bird that we devoured in mere mins. The marinade doubles as a sticky glaze this is *just* spicy enough.

Air Fryer Chicken Thighs

Air Fryer Chicken Thighs


1/3 c. low-sodium soy sauce
1/4 c. extra-virgin olive oil
2 tbsp. honey
2 tbsp. chili garlic sauce

Juice of 1 lime

cloves garlic, minced
2 tsp. freshly grated ginger
bone-in, skin-on chicken thighs (about 2 lb.)

Thinly sliced green onions, for garnish

Toasted sesame seeds, for garnish


  1. 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 the bowl and toss to coat. Cover and refrigerate for at least 30 minutes.
  2. Remove 2 thighs from marinade and place in the 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.
  3. 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.
  4. Brush sauce over thighs and garnish with green onions and sesame seeds before serving.

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