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.
Juice of 1 lime
Thinly sliced green onions, for garnish
Toasted sesame seeds, for garnish
- 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.
- 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.
- 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.