These Air Fryer Honey Garlic Chicken Thighs are the recipe you are going to want on permanent rotation. The two-sauce method is a total game changer: you marinate the chicken in half the sauce for maximum flavor, then save the other half to drizzle over the finished dish so every bite is saucy and satisfying.
The air fryer delivers perfectly cooked, juicy dark meat with gorgeous caramelized edges in under 25 minutes, and the marinade pulls triple duty as both a flavor builder and a basting sauce during cooking. Served over a bowl of fluffy rice with sesame seeds and green onions, this is as close to a takeout-quality meal as you can get from your own kitchen.
Helpful Tips
- Don’t skip the marinating time: A full 30 minutes in the fridge makes a real difference. That rest lets the soy, ginger, and garlic work their way into the chicken so the flavor goes beyond just the surface.
- Don’t overlap the pieces: Arrange the thighs in a single layer with a little space between each one so the hot air can circulate and give you those crispy, caramelized edges. If needed, cook in two batches.
- Use a meat thermometer: Cook times vary a lot depending on the size of your thighs, so the most reliable way to know they are done is to check for an internal temperature of 165°F (75°C). Boneless thighs will cook much faster, so start checking around the 10-minute mark.
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Air Fryer Honey Garlic Chicken Thighs
Ingredients
- 4 bone-in chicken thighs
- 1/4 cup honey
- 3 tablespoons less-sodium soy sauce
- 1 1/2 tablespoons apple cider vinegar
- 1 piece ginger grated
- 4 cloves garlic minced
Instructions
- In a large bowl, whisk together the honey, soy sauce, vinegar, ginger, and garlic.
- Transfer 1/2 of the sauce to another bowl and set aside.
- Add the chicken to the remaining sauce and marinate for 30 minutes in the refrigerator.
- When ready to cook, remove the chicken from the marinade and arrange the pieces in the air fryer basket so they aren’t overlapping.
- Cook at 380°F (195°C) for 20-25 mins, until the internal temperature reaches 165ºF (75°C), flipping halfway through. Brush both sides of the chicken with the leftover marinade twice during cooking, then discard any remaining marinade.
- Garnish with sesame seeds and green onions. Serve over rice with the second half of the sauce you reserved.
Notes
- Cook time will depend greatly on the size of your chicken thighs.
- If you use boneless chicken thighs, they will cook much faster. Start with 10 minutes, then check the internal temperature.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.