These Asian glazed boneless Air Fryer Chicken Thighs are tender on the inside and slightly crispy on the outside. They’re smothered with a sweet Asian glaze and then topped with crunchy sesame seeds and green onions. It’s the perfect quick and easy Asian-inspired chicken recipe!
Juicy Air Fryer Chicken Thighs Recipe
Embrace the flavors of the East with our Asian Glazed Boneless Air Fryer Chicken Thighs. Delicately crispy on the outside and succulent on the inside, the luscious, sweet Asian glaze just takes them over the top! It’s the perfect chicken recipe for those busy nights when you want a delicious meal without the fuss. And thanks to the air fryer, we can do that swiftly and easily.
I’ve said it before, and I’ll say it again. I love my Air Fryer. I’m starting to wonder how I ever survived without it. With summer and warmer days just around the corner, you will want this little appliance. It doesn’t heat the whole house and cooks food that turns out juicy and crispy. I know this summer, it will be my go-to for air fryer chicken recipes when I don’t feel like standing in front of a hot stove.
How Long To Cook Boneless Chicken Thighs In Air Fryer
- Boneless skinless chicken thighs should be cooked at 400˚F for 8 minutes; flip over the chicken thighs and cook for 6 more minutes or until cooked through.
- Bone-in skin-on chicken thighs should be cooked at 400˚F for 8 minutes; flip over the chicken thighs and continue to cook for 8 to 10 more minutes or until cooked to an internal temperature of 165˚F.
Ingredients For Chicken Thighs
This chicken recipe has all of the Asian flavors you love, and if you cook in this style often, you’ll likely have everything on hand.
- boneless, skinless, chicken thighs
- low sodium soy sauce or Tamari
- chopped fresh parsley
- dried oregano
- sesame seeds and chopped green onions, for garnish, optional
How to Marinate Chicken Thighs
- Marinating chicken is a process that plays a critical role in ensuring a tender and flavorful outcome in any chicken recipe. For this dish, begin by creating a blend of soy sauce, honey, garlic, ketchup, parsley, and oregano for the marinade.
- Add the chicken to this savory concoction in a large bowl, ensuring all pieces are thoroughly coated. Cover the bowl and allow the chicken to marinate for at least 30 minutes or for up to 8 hours for an even deeper flavor. If you’re marinating beyond 2 hours, the chicken should be refrigerated.
- Before moving on with the recipe, set aside a 1/4-cup of the marinade, as it’ll serve as a glaze later on in the process.
How to Cook Boneless Chicken Thighs in Air Fryer
These Asian-glazed Air Fryer Chicken Thighs are both easy to make and tasty. They’re juicy on the inside with a light crisp on the outside, coated in a savory Asian glaze, and finished with sesame seeds and green onions.
- Prep: Preheat the air fryer to 400˚F.
- Cook: Remove the chicken from the marinade and transfer the chicken thighs to the air fryer basket. Cook for 8 minutes. Then, flip the chicken over and continue to cook it for 6 more minutes.
- Sauce: In the meantime, pour the reserved sauce in a small pan or pot and cook it over medium low heat for about 2 minutes or until it thickens and it’s slightly reduced.
- Serve: Remove chicken from the air fryer and transfer to a plate. Brush the reserved sauce over the chicken.
- Garnish the chicken with sesame seeds and green onions, and serve.
Tips for the Best Air Fryer Chicken Thighs
- Ensuring your chicken thighs are not touching in the air fryer basket is crucial for even cooking. You’ll probably need to cook them in batches for optimal results. Typically, I find that my air fryer accommodates four chicken thighs comfortably without overlapping.
- If you’re new to the air fryer and you’re not 100% sure the chicken is cooked through, use an instant read meat thermometer to make sure the chicken’s internal temperature registers at 165˚F.
- Flip Halfway Through: For an even crisp, flip the chicken thighs halfway through the cooking time.
- Preheat the Air Fryer: Preheating your air fryer before adding the chicken can help achieve a crispy and well-cooked result.
- Rest Before Cutting: Allow your chicken to rest for a few minutes after cooking. This allows the juices to redistribute throughout the chicken, making it more flavorful and moist.
- You could use this same technique with a different marinade or glaze. I’m thinking of an Italian theme, curry, or BBQ.
- I absolutely love this chicken served over Jasmine rice, or cauliflower rice if you’re a low-carb pal. If you’re feeling fancy, try it with a fried rice recipe.
- On the side, I suggest broccolini, string beans, or snap peas. All go great with Asian flavors. I’d even add the sauce right over the veggies, too.
- If you love this chicken but don’t want to go for a full-on Asian feast, you could serve roasted potatoes or smashed potatoes on the side instead of rice.
How to Store and Reheat Leftovers
- To store your leftover chicken thighs, place them in an airtight container and pour the glaze over them. This will keep the chicken from drying out. Then, you can store them in your fridge for 3 to 4 days.
- If you choose to freeze them, just make sure your airtight container is freezer safe and store them in the freezer for about 3 months.
- To reheat, simply place the chicken and sauce on a baking sheet and heat in the oven until heated through.
More Air Fryer Recipes
- Air Fryer Fried Chicken
- Air Fryer Chicken Thighs
- Crispy Air Fryer Chicken
- Air Fryer Salmon
- Crispy Air Fryer Buffalo Shrimp
Boneless Air Fryer Chicken Thighs
- 8 boneless, skinless, chicken thighs
- ½ cup low sodium soy sauce
- ¼ cup honey
- 4 cloves garlic, finely minced
- 1 tablespoon ketchup
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- sesame seeds, for garnish, optional
- chopped green onions, for garnish, optional
- In a mixing bowl, whisk together soy sauce, honey, garlic, ketchup, parsley, and oregano; whisk until completely incorporated. Reserve 1/4-cup of the marinade in a small bowl and set aside for later. Pour the remaining marinade into a large bowl.
- Add chicken to the marinade; cover and marinate for 30 minutes or up to 8 hours. Refrigerate the chicken if you are not planning to cook it within 2 hours.
- Preheat the air fryer to 400˚F.
- Remove chicken from marinade and transfer 4 chicken thighs to the air fryer; you’ll have to cook in batches. Cook for 8 minutes; flip the chicken over and continue to cook for 6 more minutes. Remove and set aside.
- Continue with the rest of the chicken.
- In the meantime, pour the reserved sauce into a small pan or pot and cook over medium-low heat for about 2 minutes or until it thickens and is slightly reduced.
- Remove the chicken from the air fryer and transfer to a plate. Brush the warm glaze over the chicken thighs.
- Garnish with sesame seeds and green onions, and serve.
- Avoid Overcrowding: Give the chicken thighs ample space in the air fryer for even cooking and crispiness.
- Use a Thermometer: Check chicken doneness with a meat thermometer – chicken is done when its internal temperature reaches 165°F.
- Flip the chicken halfway through cooking for an evenly crispy exterior.
- Marinate/Season: Maximize flavor by marinating for at least 30 minutes.
- Preheat: Start with a preheated air fryer for optimal crispness.
- Rest Post-Cooking: Allow thighs to rest a few minutes after cooking for juicier results.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.