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Air Fryer Asian-Glazed Boneless Chicken Thighs Recipe

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This recipe for Air Fryer Asian-Glazed Boneless Chicken Thighs, by , is from The Stark Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ashley Stark


32 ounces 8 boneless, skinless chicken thighs, fat trimmed
1/4 cup low sodium soy sauce
2 1/2 tablespoons balsamic vinegar
1 tablespoon honey
3 cloves garlic, crushed
1 teaspoon Sriracha hot sauce
1 teaspoon fresh grated ginger
1 scallion, green only sliced for garnish

In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well.
Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight.
Reserve the remaining sauce for later.
Preheat the air fryer to 400F.
Remove the chicken from the marinade and transfer to the air fryer basket.
Cook in batches 14 minutes, turning halfway until cooked through in the center.
Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes.
To serve, drizzle the sauce over the chicken and top with scallions.

Preparation Time:
Preparation Time:
2 hours, 30 minutes




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