Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons Sriracha sauce
- 3 tablespoons honey
- 1 tablespoon soy sauce (low sodium preferred)
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnish: sliced green onions and toasted sesame seeds
Instructions
- Start by patting the chicken thighs dry with a paper towel to ensure the best possible sear. In a large mixing bowl, whisk together the Sriracha, honey, soy sauce, olive oil, minced garlic, grated ginger, lime juice, salt, and pepper. Reserve about two tablespoons of this marinade in a small ramekin for later use. Place the chicken thighs into the bowl with the remaining marinade and toss thoroughly until every piece is evenly coated. For the best flavor, let the chicken sit for at least 10 minutes while you preheat your air fryer.
- Preheat your air fryer to 380°F (193°C) for about 3 minutes. Lightly grease the air fryer basket with a small amount of oil or cooking spray. Place the marinated chicken thighs in the basket in a single layer, making sure they do not overlap. Cook the chicken for 18 to 20 minutes. At the halfway mark (around 9 or 10 minutes), open the basket and use tongs to flip each piece of chicken. This ensures that both sides develop a beautiful, caramelized crust and cook evenly throughout.
- Check the internal temperature of the chicken using a meat thermometer; it should read 165°F (74°C). Once cooked, remove the chicken from the air fryer and let it rest on a cutting board for 3 to 5 minutes to allow the juices to redistribute. Brush the reserved marinade over the tops of the chicken thighs for an extra glossy finish and a fresh burst of flavor. Transfer the chicken to a serving platter and garnish generously with sliced green onions and toasted sesame seeds. Serve immediately while hot and crispy.
- Cook Time: 30 minutes