Air Fryer Chicken Thighs

We love air fryer recipes just as much as you do, so of course we had to create a basic, delicious air fryer chicken thighs recipe! This is the perfect quick lunch or dinner, and makes for a great protein portion of your meal prep. Minimal hassle with lots of flavor!

Air Fryer Chicken Thighs
A sweet and spicy Asian chicken thigh recipe made in the air fryer for your convenience.

¾ 4 medium skin on, bone in chicken thighs (5oz each thigh)
¾ 2 tbsp soy sauce/coconut aminos
¾ 8-10 drops liquid stevia
¾ 2 cloves garlic, minced
¾ 1 tsp Sriracha
¾ 1 tsp fresh grated ginger
¾ 1/4 tsp pink Himalayan salt
¾ 1/4 tsp xanthan gum (if making glaze)
US Customary – Metric
1 In a small bowl combine the tamari, stevia, garlic, sriracha, ginger and salt and mix well.
2 Add the chicken thighs to a zip top bag and pour the marinade over top. Shake and coat thoroughly.
3 Marinate in the fridge for 1-2 hours, or as long as overnight.
4 Preheat the air fryer to 400°F for two minutes. Remove the chicken from the marinade and transfer to the air fryer basket, skin side up.
5 Cook in batches if necessary for 14 minutes, turning halfway until cooked through in the center. If you prefer a crispy skin (like we do!) flip the chicken thighs over when there is 2-3 minutes remaining so the skin is face up.
6 If making the glaze: Meanwhile, pour the marinade from the bag into a small sauce pan, and cook over medium heat for 1-2 minutes.
7 Add the xanthan gum and whisk until fully Incorporated and cook for an additional 1-2 minutes until sauce has reduced and thickened. Remove from heat and transfer to a small bowl.
8 Place the cooked thighs onto a plate and if desired top with the glaze or serve alongside.
9 Best stored in an air tight container in the fridge up to 5 days.
10 Note: If you want to up the fat on this recipe you can add 1/4 cup avocado oil to the marinade recipe!


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