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Air Fryer Asian-Glazed Boneless Chicken Thighs

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These Air Fryer Asian-Glazed Boneless Chicken Thighs come out so juicy and delicious, I’m simply obsessed with this recipe!

These Asian Glazed Chicken Thighs come out so juicy and delicious in the air fryer! Perfect with brown rice and steamed veggies on the side.
Air Fryer Chicken Thighs

When you think of air fryers you typically think of air fryer french fries or air fryer chicken nuggets and recipes with breading. This chicken thigh recipe uses boneless chicken thighs, no breading at all. The air fryer does so much more as it’s essentially an oven on steroids! These thighs come out so juicy, they are perfect over brown rice with steamed veggies like bok choy or snap peas.

Asian Glazed Chicken Thighs Asian Glazed Chicken Thighs sliced up on a plate.

Because a lot of you bought my latest cookbook, Skinnytaste Air Fryer Cookbook (thank you!) and the Skinnytaste Vremi Air Fryer I promised I would share more air fryer recipes each week. If you don’t have an air fryer, cook this in the oven or on the grill, adjusting the cook time to make sure they are cooked through in the center.

Chicken Thigh Marinade Ingredients

  • soy sauce, for savory unami
  • balsamic vinegar, for sweetness and acidity
  • honey, for sweetness
  • garlic, for flavor
  • Sriracha, for heat
  • ginger, for spiciness and warmth

Reasons I love air frying:

  • Food comes out so much crispier than it does in my oven.
  • It takes only three minutes to preheat, it doesn’t heat up the kitchen.
  • It’s safer and healthier than deep frying and it doesn’t smoke up the whole house.
  • The air fryer has now replaced my oven on most weekdays and nights, whether making hard boiled eggs, whipping up a side dish, heating up leftovers, or making dinner.

Asian Chicken Thighs on a plate with rice and chop sticks. chicken thighs in soy sauce marinade. chicken thighs in air fryer.

More Air Fryer Recipes:

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Air Fryer Asian-Glazed Boneless Chicken Thighs

4.90 from 127 votes
These Asian Glazed Chicken Thighs come out so juicy and delicious in the air fryer! Perfect with brown rice and steamed veggies on the side.
Course: Dinner
Cuisine: Asian
Prep: 5 minutes
Cook: 30 minutes
Marinate Time: 2 hours
Total: 2 hours 35 minutes
Yield: 4 servings
Serving Size: 2 thighs (8 oz)


  • 8 boneless, skinless chicken thighs, fat trimmed, 32 oz total
  • 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.

Last Step:

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Serving: 2 thighs (8 oz), Calories: 297 kcal, Carbohydrates: 5 g, Protein: 45.5 g, Fat: 9.5 g, Saturated Fat: 2.5 g, Cholesterol: 214 mg, Sodium: 835 mg, Fiber: 0.5 g, Sugar: 2 g


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282 comments on “Air Fryer Asian-Glazed Boneless Chicken Thighs”

  1. I love all of your recipes, and this was another winner. I don’t use my air fryer much, but I changed my opinion.

  2. Delicious. We did double the sauce, and added chili paste instead of Sriracha. We served it with rice and roasted carrots on the side. Will definitely make again.

  3. Amazing, quick and delicious! Beware however, only use low sodium soy sauce. I did it both ways, and regular soy sauce makes the dish too salty! Served with jasmine rice and grilled veggies!

  4. Adding this to our rotation! So easy to make and it was delicious! Served with steamed broccoli and rice. Hubby loved it too

  5. We absolutely love this recipe! Make it several times each month. It is so so good. Thank you so much, Gina!!

  6. delicious!

    I actually made it in the instant pot by pouring the full marinade over the thighs. high pressure and 4 minutes. 10 minutes natural release. i did the rice at the same time

    i put extra sirracha in there after and i also added some corn starch to the sauce after to thicken it

    so good!

  7. I had to make a few minor adjustments since a member of my family has a soy allergy- switched soy sauce for coconut aminos- and WOW!!!! This recipe was AMAZING. I will absolutely be making this recipe again!!! So easy to make, and we paired it with rice noodles and broccoli- come to think of it, I think it would work as a great stir fry if you have left overs!!! So delicious!!!

  8. This recipe has great reviews but fell far short in my opinion. I’m 46 and have been cooking since my early teens, so I think it’s fair to say I’m experienced – I followed the recipe as written. It’s sour and soy heavy – the small amount of honey doesn’t offset the heavy vinegar presence. Also as written there is no way there is enough to both marinade with and to thicken up for a sauce. Had to make a second batch of sauce just to thicken. Wasn’t worth it in the least, they just tasted awful. I have used skinnytaste recipes before with success but nobody in my family like this recipe.

  9. Doubled the sauce, put in an extra teaspoon of honey and a little bit of Ketchup because it was too sour. Amazing!

  10. I don’t have an air fryer, are there modifications for cooking in a pan on the stove or in the oven?

  11. I think this is one of the best ST recipes I have made so far! The flavor is absolutely delicious!!!! The thighs are even delicious cold!!

  12. How are you getting 1/4c as half the marinade when the total ingredients is barely on over 1/4c? Am I reading the recipe correctly? I am using the whole marinade for the chicken and make another batch for the reducing.

  13. Delicious, I didn’t use the air fryer, left it cooking low on the stove while I went to the grocery store. This recipe is a keeper. Next time I’ll try the
    Air Fryer we loved it.

  14. Absolute delicious! Made this last night
    The chicken thighs came out so juicy in the air fryer and the sauce was outstanding just need to double the sauce for additional dipping
    Thanks again for another great recipe

  15. can i still reduce the left over marinade even though i marinated the chicken in it? i forgot to keep half spare!

  16. Winner, winner, chicken dinner! My husband raved about this dish the entire time he was eating. He is an excellent cook himself so he’s a bit of a food snob. I used coconut aminos instead of soy sauce and hoisin sauce instead of balsamic vinegar. Cooked in my oven air fryer. They cooked beautifully and were so tender and delicious! This will definitely be in our dinner rotation! Thank you so much for sharing

  17. This was delicious! I served it over brown rice with roasted carrots, and some edamame and dress with the sauce over everything.

  18. This looks amazing! I’m always excited to find highly rated, delicious looking recipes that is safe for my son’s food allergies. I’ve never worked with bok choy and would love to try with this meal. Can you share how you prepared this side? Also, what rice is best? Jasmine or short grain (Korean) rice? Thanks !

  19. I have made this several times in the air fryer.
    Has anyone grilled these on a grill? If so how did they turn out? Going to a cookout and would like to do these to grill

  20. How can 2 thighs totaling 8 ounces with the sauce have only 297 calories when 8 ounces of chicken thighs WITHOUT the sauce has 436 calories? (according to MFP and Lose-it APP).

    1. I’m wondering the same. I am tracking my macros closely and want to make this recipe but it appears a serving size would be 4 oz of chicken for the calories listed.

    2. 8 oz of boneless skinless chicken thigh from Costco is 260 cals on myfitnesspal. You’re probably looking at chicken thighs with skin on if it’s up over 400. Yours is obviously going to vary based on what you’re actually using. If you’re tracking cals your best bet is to create a recipe using whatever app you use, and inputting the ingredients and amounts you’re actually using.

    1. I just made this tonight and next time I’m going to omit the balsamic for hoisin sauce. Good to hear it’s a tasty addition!

  21. Avatar photo
    Linda Hamilton

    I’ve never been a fan of chicken thighs, but this recipe changed my mind! It has the flavors I love, is quick and easy, and my husband loves it too! To make it even easier, when I buy the thighs, I make the marinade, add the thighs and freeze. When I want to make this, I thaw, air fry the chicken and boil the marinade! Quick weeknight meal, good for company, too! Love this with Jasmine rice and frozen Oriental vegetables!

  22. Avatar photo
    John M (in the uk)

    Not made it yet but deffo will at the weekend. Love Asian food and flavourings. Also always on the lookout for new air fryer recipes. Ticks both boxes. Thank you.

  23. This is one of my all time favorites. The chicken is so delicious and comes out amazing in the air fryer. Juicy but with crispy edges. My favorite way to use boneless skinless chicken thighs.

  24. I didn’t put it in the air fryer because I was short on time and couldn’t wait so I cooked it on my stove top. Once again the receipe did not fail!

  25. This is one of our go to recipes for air frying thighs. It’s so good and simple to make. Very flavorful.

  26. Avatar photo
    Claudine Muccini

    This is such an amazing quick easy dinner. One of our favorites and my family loves it with steamed bok choy!

  27. Great flavor!!! Will definitely make again. Very easy and chicken was juicy and quick to cook. We had it with the Edamame Fried Rice.

  28. I made this for dinner for me and my sister, and we loved it. Easy and delicious, certainly a keeper.

  29. The chicken was easy and delicious.
    Not sure how using 1/4 cup of soy sauce and of the a few tablespoons of other ingredients can have 1/4 cup to reserve for making the glaze. I used all of the marinade and put it in an oversized FoodSaver bag with the chicken Carefully sealed the bag and refrigerated it for 30 minutes. (BTW – I had to add 1 halved chicken breast to the thighs so I’d have leftovers.) It was still perfect. I did some research and I discovered that I could use the reserved the marinade. I simmered it down to a glaze consistency for about 20 minutes. Jasmine rice and garlic roasted broccoli – OH YUM. Took the leftovers to work for lunch.

  30. This was an easy meal to prepare. The chicken marinated all day and cooked quickly in the airfare while the rice steam. I served it with steamed green beans and pan seared boo choy done in my cast iron pan. 10 out of 10.

  31. This recipe is the best marinade! My husband and I love it. The chicken is soooooo flavorable and moist. The plus is how easy it is to assemble. Thank you!!

  32. It’s easy, I usually have all the ingredients on hand, and it is absolutely devoured in my house. I usually make a double batch and put half in the freezer for later.

  33. This looks amazing buttttt no air fryer !! Oven temp
    And time please if possible 
    I use sooooooo many and share your recipes!! Please keep um coming M’am 
    Thank y’all 

  34. I never comment on recipes but this is a weekly staple at our house! It’s so easy, cooks so quick and tastes like it’s from a restaurant. We serve it with rice and green beans and TJ potstickers and it’s amazing! I double the marinade to have more sauce as it isn’t enough for 8 thighs.

  35. Avatar photo
    Tanya in Nova Scotia, Canada

    What are some suitable substitutions for sriracha sauce? It’s very hard to find in my local stores right now.

  36. Avatar photo
    Margaret Gonzalez

    Great recipe! Adding it to the rotation! Love that most of your recipes use ingredients I always have on hand. 

  37. Wait…. what? Hardboiled eggs in an air fryer?! Do tell.
    Hubby won a Ninja at a work raffle and we love making chicken thighs in it. I usually do boneless, skinless.
    You have to try air fried bananas. Split them, leaving the peel on, then add toppings.
    I think we do 4 minutes with sugar and cinnamon and butter. Daughter, 13, handles this.

  38. I only had chicken breasts, and these were awesome! It’s hard to find something that all 3 of my kids will eat, so all of them gobbling it up days a lot. Thanks for the easy, delicious recipe. I’ll definitely make it again!

  39. This is a great recipe! The marinade/sauce was spot on. I added sesame oil to the sauce/marinade because I wanted to grill it and did not want the chicken to stick t the grill. Otherwise, followed it a T! And it was totally yummy! Adding it to the rotation. My husband
    gave it high marks as well!

    1. I am diabetic as well. The amount of honey in this shouldn’t bother your husband’s sugar level. You could try maple syrup instead.

  40. So delicious! I made this for the first time last week and it was already requested that I make it again this week! I agree with other reviews that advise to double the sauce and cook it for longer and 1-2 minutes. I simmered it for about 10 minutes (about the length of time the chicken was in the air fryer). Before I started simmering, I also whisked a couple tablespoons of the sauce with 1 tbsp corn starch to thicken the sauce. It made a very nice sticky teriyaki sauce that was so flavorful! Used my Instant Pot brand air fryer.

    I served the chicken with white rice and roasted vegetables. I also toasted some sesame seeds to top the meal in addition to the green onions. We loved the sauce, and almost could have made more to drizzle over the rice and veggies!

    I’m making it tonight with boneless, skinless chicken breasts because that’s what was available at the store. I cut them in half because they were HUGE and they are marinating now. Planning to cook them for 6-7 minutes per side and serve with steamed broccoli and white rice.

    I know I’ll keep making this one! Yum, thank you!

  41. I’ve made this before and we love, love, love it!
    I bought thighs the other day so I could make this again, but accidentally bought bone-in, skin-on.
    Is it okay to use those in this recipe and if so, do I need to make adjustments?  Thank you in advance!

  42. Our new favorite ! Wow are these amazing, and I don’t even like thighs. I followed exactly, but used the grill instead, about 6 min each side. These will be made weekly this summer. TY! 

  43. Avatar photo
    Angela @ NurseNapNest

    I just got an air fryer and skinny taste was my first stop! So excited on how quick it is to make meat and this recipe didn’t disappoint. So tasting, and the glaze works so well over a bed of rice. Saving!

  44. Hi Gina!
    I have all of your books and my family and I love your recipes….
    However, I currently do not have a printer and when I find a recipe that I want make I do not know which cookbook to refer to. 
    Is there a possibility that you could indicate which book to refer to in your recipes?

  45. This recipe is great and the chicken turns out delicious.. the only issue I have is I can’t seem to get the sauce to thicken. And tips?

  46. This is great!  I’ve made several times. I was on keto awhile back and made it then with monk fruit sweetener instead of honey, worked out great too.  It’s become one of our faves 

  47. I rarely review recipes but I absolutely had to for this one. This chicken is INRCREDIBLE and SO JUICY! Gina please make more air-fryer chicken thigh recipes

  48. This was a tasty recipe – I don’t have an air fryer (yet) – so I cooked in a convection oven @ 400 degrees for 25 mins. Made one substitution because I didn’t have sriracha – I subbed red chili paste in the marinade and it was still good !  I made it sheet pan style with broccoli and small potatoes on the same pan. Your recipes have not disappointed – keep them coming !  👍🏻

  49. Exceptional! Hubby took one bite and said ‘this is good’. Easy to prep. Easy to cook. Doesn’t heat up kitchen. I usually have a balsamic vinegar on hand that I use on so many things from salads to ice cream but, of course, as I was measuring it out (doubling as many suggested) I realized I was almost out. After a quick Google search I added about a tablespoon of apple cider vinegar. I’ll definitely be making this often – maybe freezing chicken thighs in the marinade so they will be ready to thaw and air fry. TY Gina!

  50. Delicious, have made it multiple times now and whole family likes it. Definitely double the sauce! I use tamari instead of soy and tastes delicious.

  51. Hi I put this recipe into the ww app and the points said 11 for blue. Aren’t the 2 chicken thighs per serving 8oz and 8 points? Just wondering if I input something wrong 

    1. Hi Sally. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

    2. I think you might have entered “cooked” chicken thighs to get 8 points.
      However, 8 oz. of uncooked, boneless, skinless thighs are only 5 points on Blue.

  52. I made this for Super Bowl and it was awesome. My husband hates leftovers but what did we have for lunch today? That’s right. I have never tried a recipe from Skinnytaste that was not good and satisfying. Thank you.

  53. Avatar photo
    Melissa Nicole

    Can we use an Instant Pot or Oven for this recipe too?
    If so, what would be the cooking time for each version?
    Thank you much for posting, creating, visualizing, photographing and writing such amazing recipes.

  54. Best ever chicken thighs! Thank you for this superb recipe! I have made this at least a half a dozen times and never get tired of it. I serve it over instant pot brown jasmine rice and steamed broccoli. 

  55. I used 6 thighs, it took a little longer than the 14 minutes however I doubled the sauce ingredients and I had the perfect amount to reheat for additional sauce. Flavor was awesome! I recommend with some sort of rice and green beans!

  56. Avatar photo
    Shelly Bailey

    I fixed this for dinner tonight, I’ll I can say is WOW!  This is definitely a keeper. 

  57. Avatar photo
    Sara M. @NJMomCooks

    Just got an air fryer for Christmas & this was the first recipe I made! Marinated the chicken overnight. It turned out so moist & juicy! Served with “fried” cauliflower rice & roasted sweet potatoes. I agree, it does need more sauce, next time I will double it, but otherwise a stellar recipe. My whole family devoured it. Kid approved!!

  58. I could only find bone-in thighs, so cooked for ~6 minutes longer, but it turned out great and quite delicious!

  59. Loved this! Made the 8 thighs and marinated overnight. I agree with most and doubled the sauce. It was SO good!

  60. These were so good !!! 
    I used bone in thighs. I just added extra cooking minutes like it said in the previous comments and i also used a thermometer.  The sauce after was also very good. 
    I served it with spicy green been and cilantro lime rice. 
    Will definitely do again .. 

  61. This was good! I used all the marinade for the thighs (did 8 thighs) and made extra for sauce. Only marinated for an hour and it was still delicious!

  62. Made this tonight and it was delicious – and so easy. I’m not a big meat/poultry eater and have a tendency to overcook meat/poultry. The cooking time directions were such a help as were the comments. Based on the directions and comments I doubled the sauce (so good!) and shaved a couple minutes off the cooking time (because the thighs I had were on the small side). I stir fried some asparagus, made a pot of Jasmine rice and voila! a deconstructed stir fry. I will be making this dish regularly. TY Gina!

  63. I thought this was a great little recipe! I marinated the thighs overnight (only 4, I’m one person and didn’t want to be eating this for five days). Even with the reduced number of chicken breasts there could have been more sauce (for drizzling over veg and rice). It wasn’t that there wasn’t ENOUGH just, I wanted more so I do suggest doubling it, continuing with the 1/4 cup over the chicken for marinade and reserving the bulk of it for sauce. I did reduce it for quite a bit longer than instructed, I wanted it thicc. I will definitely be making this again, for how tasty it was it was quite easy and quick especially if you prep ahead. I will probably add more sriracha next time– I like a bit of heat and I thought that flavor really carried the marinade for me. I could see it being a bit lackluster without it. This went in the “keeper” pile!!

  64. This was a hit! I marinated the chicken overnight and doubled the glaze. I ended up baking it at 425 for 25-30 mins. Very good!

  65. Hmmm….all the reviews make it sound so good, but I don’t agree. It was just ok. I used 4 thighs instead of 8, and still didn’t seem to have enough sauce. Found the flavor to be pretty bland.

  66. So delicious!! Someone wrote it tastes like bourbon chicken in food courts and I completely agree! Going on my regular

  67. Can you provide an oven or instapot version? This looks delicious but I don’t have an air fryer.


  68. These were delectable!  I grilled them because the weather was perfect, but can’t wait to try them air fryer style once it cools down here!  Substituted Cholula for Sriracha and it was delish!

  69. These are so delicious! Reminded me of the bourbon chicken at mall food courts, which is a good thing. 🙂 Might double the sauce for next time. I know these would be good in the air fryer but we were already grilling a steak on the grill outside so threw the thighs out there as well.

  70. Absolutely delicious! I expected it to be good (I am constantly talking about the amazing food I make from this site), what I didn’t expect was for it to be such a standout dish. I added a little extra sriracha since I love it spicy and doubled the marinade.
    Next time, I’ll quadruple it – it’s that good. Thanks so much Gina!

      1. My daughter just started a keto diet and I would love to make her this dish, but honey is a not allowed on a keto diet. What can I sub it for?

      1. I don’t do honey either so I swapped it out for granulated Splenda. It was amazing. 

  71. Bok Choy – I was looking for a recipe as well. I am Chinese and usually stir fry the bok choy. BUT some people turned me onto roasting it. I think that is how SkinnyTaste gets it brown. Try roasted bok choy, it is life-changing, but it does require the oven. I put it on the bottom rack of a 400 degree oven with just EVOO and salt for 10-15 min,. Here is a website:

    1. I place the bok choy cut side down. I like to purchase the small baby bok choy from the asian food store. Dry your bok choy, maybe even use a salad spinner. For clarification, I don’t cover during the roasting process. I like the leaves to get crispy, similar to kale chips.

  72. Avatar photo
    Erica LaBarre

    I love this recipe. I’ve recently gone Keto, and this is marked for keto. But contains honey. Do you have a keto approved substitute for this recipe? It’s so delicious 

  73. Hi! I have an Instant Pot Duo Crisp which has the air fryer capability. By frying in batches, does this mean don’t cook more than one layer of thighs at a time? The IP frying basket has a second shelf for more food; not sure if I can use it to cook all the thighs at one time? Thanks so much!

  74. EXCELLENT RECIPE!! It doesn’t matter if I doube or triple the recipe, my family knocks it out every time I make it! We have never had left-overs. My son said this his very favorite meal I prepare for the family. Also, it’s SUPER easy. The first time I made it I only marinated the chicken for 2 hours. It was still awesome. The next time we marinated over-night, and didn’t notice that much difference. We always make extra sauce after marinating the chicken so it can be used on whatever else we serve with the chicken.

  75. This was great!  I had to make this in two batches so I started my brown rice first, then made the first batch.  Then I put the first batch in the warming drawer while the second batch finished.  By the time my rice was done, all of the chicken was in the warming drawer.  Very tasty, the kids loved it. 

  76. Has anyone made this with chicken breast? We aren’t bone in meat people! I am going to give it a shoot in the air fryer tonight but curious for timing! 

    1. We are going to try this tonight, but the recipe says boneless thighs, so no bone! Thighs have so much more flavor than breast, but everyone has their preference. 🙂

    2. Avatar photo
      Elizabeth MacEwan

      I made it with chicken breast tonight and it was awesome! I did the same amount of time. I actually think it could’ve done with 5-6 min on each side as opposed to 7 but I did cut my breast up into 3 pieces each. This was a wonderful recipe!

  77. Made it tonight and it came out good. Next time I’m doubling the marinade as half of it was not enough to make the sauce.

  78. I’m in self quarantine and do not have any fresh ginger.  Is there any  substitute?  Will it still taste ok without the ginger?  I have everything else!!

  79. This is a keeper! Instead of air frying I seared one side in a cast iron skillet for 2 minutes then baked at 400 for 16 minutes and it was perfect. Also doubled the marinade/sauce because my husband always loves extra .

  80. What are the black seeds used for garnishing?

    I see mention of sesame seeds (light colored) but there are also some black seeds used in the recipe photo. What are those?

    1. You can get “tuxedo” sesame seeds that is the black seeds you see. Which I am a sesame seed lover and personally prefer the mix to just the regular white sesame seed…different flavors go well with the dark ends of the chicken

    1. Janet, Did you ever cook those bone-in thighs?  That is all I have and I was wondering how long you cooked them if you did.  Thanks!

  81. I love these chicken thighs! DELISH! Tender, juicy, and crispy in the air fryer! One of our absolute favorite skinnytaste recipe!

  82. Avatar photo
    Carol Indrisie

    Followed the recipe exactly. Loved the end results. Thighs were tender and juicy. I had stir fry vegetables using 1 teaspoon of olive oil.
    Will be on our menu once a week.

  83. I don’t have an Air Fryer, so I used my Slowcooker. I trimmed the thighs, put them in the SC, poured the sauce over and cooked on low for 5 hrs. Then made a cornstarch slurry and mixed it in. Turned up Slowcooker to high for 20 min to thicken sauce… it was out of the world DELICIOUS , and Soooo easy! Thank you Gina for this wonderful recipe….

  84. Does anyone know how to make the bok choy? I just noticed my original comment was deleted asking the same… weird.

    1. Had the same question (how to prepare the bok choy). I see it’s been asked before but not yet answered.

      I found this video helpful

      1. I made this dish tonight. I was SO surprised how juicy the chicken was. Not what I expected out of an air fryer.

        I used a chili infused balsamic vinegar I picked up at craft fest (yay! FINALLY a use for it 1.5 years on) with a little sambal oelek instead of sriracha. My 17 year old loved it. Just enough heat but not too much to keep grabbing for a drink to quench.

        I prepared the bok choy in cast iron and oh MAN did it smoke, although, the smoke detector never went off despite the fog in the house, and, it came out quite delicious. The vegetable selective 17 year old thought it was great.

        “Not a bad dish, Dad. Even with the weird new vegetable. I’d eat this again.”

        That’s a thumbs up in my book.

      2. Your sons comment made me legit LOL!!! 
        I will now endeavor to use that “weird vegetable” myself!!

    2. I love this bok choy recipe I found, it’s my go to

      1. Thanks for sharing the Bok Choy recipe. I read & re-read this blog & recipe looking for a link or something about the Bok Choy thinking I had missed it. Most appreciated!

  85. Thanks!
    I was wondering if the recipe translated best to pan cooking or baking.
    Looks like it takes both!

  86. I absolutely LOVE this recipe. Making for my second time. Cannot wait. Whole family was happy, and that’s saying alot. Also, very easy.

  87. So good! I forgot to split the sauce so I would have some to reduce, but really it was fantastic without it. My Chicken pieces were not each that big so I reduced time by a few minutes. Love thighs they can get really “done” and still be tender, Great recipe.

  88. Avatar photo

    This was FANTASTIC, my husband went nuts over it. I made it as written with the exception of the sriracha sauce, I didn’t have any so I substituted a pinch of red pepper flakes. Next time, I will double the marinade recipe because the reserved sauce is so good, you will want it for your rice!

    15 mins at a preheated 400 was perfect, turned it twice, sprayed with olive oil on each side but I’m not sure that would be necessary. Really an easy and fast recipe, thank you!

  89. Avatar photo
    Cynthia Pastula

    This evening I made “AIR FRYER ASIAN-GLAZED BONELESS CHICKEN THIGHS”. In my freezer I found a bag of frozen Asian vegetable mix. I stir-fried them with a little onion and garlic and near the end added a little of the glaze sauce from the chicken thigh recipe. This was a very yummy dinner!
    I would make this again. A hit!

  90. Avatar photo
    Lynn Hemmelgarn

    I’d love to be able to fix this & several other of your recipes, but since I cook for only one person it’s sometimes difficult to cut the ingredients down. Is there a way you could reduce the number of servings in the recipe? I have seen other recipes where you can do it.

  91. I entered all the ingredients into MyFitnessPal to log but I keep getting 325 calories per servings (2 thighs) and I’m only using 27oz chicken thighs vs. your recipe calling for 32oz. Am I doing something wrong here?

  92. Thank you for such an amazing an easy recipe. I don’t cook a lot but I’m trying to do more with my air fryer. This was super easy and the chicken thighs came out juicy and tender. I doubled the glaze recipe which was the perfect amount. I was afraid the remaking marinade would cook down to nothing as there wasn’t that much left. Look forward to more air fryer recipe.

  93. I  made this recipe with 4 chicken thighs opposed to 8 chicken thighs. I also made this recipe in the crockpot opposed to the air fryer. I didn’t have any fresh ginger but I threw all of the ingredients (without the fresh ginger) into the crockpot and cooked it on low for 5 hours. My husband loved it and told me I’m more than welcome to make it once a week!  He loved it! I thought it was great too!  

    1. You could just Google amount of time and temp for chicken thighs and you would get hundreds of answers. I would also look up temperature the meat needs to be cooked at. Your meat thermometer is the best bet for meat being done.

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    Rachel Ducoing

    This recipe is the best. This is my second time making it. I almost forgot the sesame seedsthis time  cause they aren’t mentioned in the recipe.   The first time I made it I used the sesame because I saw them in the picture. I also happen to love them. It would be great if you could edit and add that maybe? I will remember next time though. I also add half the juice of an orange.  Probably will make extra marinade next time because it’s so good. Thank you. I will look for your cookbook. It’s fun learning how to use an air fryer. 

  95. Delicious! Easy to make. Served with rice and orange cauliflower. Chicken warmed in oven while we air fried cauliflower and made your orange sauce (orange chicken). Love your air fryer! Currently my favorite appliance! Right now, a chicken is marinating in buttermilk for tomorrow’s air fryer delight!

  96. These are amazing! Came out crispy on the outside and tender on the inside. The marinade made the chicken super flavorful.  I served mine with jasmine rice and sugar snap peas. Will be adding to my normal rotation!

  97. This is marked as keto-friendly, but when I put it in my carb manager app, it shows as 8g net carbs. Is there a way to cut the carb content in the marinade?

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    joann karaga

    Delicious! The chicken thighs cooked perfectly in the air fryer with these directions. I marinated them for 6 hours. I used squeeze ground ginger – did not have fresh. The green onions added nice flavor and crunch.
    This will be a regular dinner in my house and definitely special enough for guests while being easy to make.

  99. Amazing! I used chicken breasts because I misread the recipe and they turned out soooo good! Made some bok choy and ride with mine just like the image. So good I’m making it again two nights later. Definitely a keeper!

  100. When I try to cook the remaining marinade, it doesn’t thicken. Tried twice now, and it remains very liquid. Any suggestions to thicken it ?

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      Monique aponte

      How do you know what wattage to use for this recipe or any airfryer recipe 900w, 1500w or 1800w? My temp is 400 degrees.

  101. I made this last night and it was really good!  I do not have an air fryer, so I cooked mine on the BBQ.  I followed the recipe for the marinade exactly.  Next time, I would add a little more sriracha and maybe add some sesame oil.  I did not save any marinade to reduce and baste the chicken, but I will definitely do that next time.  I had a lot of chicken to marinade this time, so didn’t pull any out to use that way.  

  102. I have used this marinade three times on various cuts of chicken and it is truly yummy! My husband chose to grill them outside instead of use the air fryer and he was impressed that it did not flame up like the other marinades I have used with oil in them. It’s a keeper for us! Thanks!

  103. This is my 2nd time making this! The first time a few weeks ago was a hit! There were NO leftovers! All my kids ate it and asked for seconds! Only thing I did diff was double the marinade as I like it extra “wet” I’m sure that added some points but oh well! It was worth it!!