Ingredients:
- 2 bone-in, skinless chicken thighs (or boneless if preferred)
- 1/4 cup soy sauce (low sodium for a healthier option)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- Cooking spray
Instructions:
- Prepare Marinade:
- In a bowl, combine soy sauce, honey (or maple syrup), rice vinegar, grated ginger, minced garlic, sesame oil, black pepper, and red pepper flakes (if using). Mix well.
- Marinate Chicken:
- Place the chicken thighs in a resealable plastic bag or shallow dish.
- Pour the marinade over the chicken, ensuring each piece is well-coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat Air Fryer:
- Preheat your air fryer to 400°F (200°C).
- Cook Chicken:
- Remove the chicken from the marinade and let any excess drip off.
- Arrange the chicken thighs in a single layer in the air fryer basket. If needed, cook in batches to avoid overcrowding.
- Lightly spray the chicken with cooking spray.
- Cook at 400°F (200°C) for 15-18 minutes, flipping the chicken halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
- Serve:
- Serve the chicken thighs hot, garnished with sliced green onions or sesame seeds if desired. Pair with steamed rice, vegetables, or a fresh salad.
Tips:
- Uniform Size: Ensure the chicken thighs are of similar size for even cooking.
- Marination: The longer you marinate the chicken, the more flavorful it will be.
- Crispy Skin: For extra crispiness, pat the chicken dry with paper towels before spraying with cooking spray.