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Ingredients
- 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
Steps
Balsamic vinegar, soy sauce, honey, garlic, sriracha, and ginger should all be mixed well in a small bowl.
Place the chicken in a large basin, add 1/4 cup of the marinade, and toss to coat. Let the chicken sit in the marinade for at least 2 hours or even overnight.
Save the leftover sauce for another time.
Set the air fryer to 400F for frying.
Chicken should be taken out of the marinade and placed in the air fryer basket.
Cook in batches for 14 minutes, turning halfway, or until the center is fully cooked.
In the meantime, put the remaining sauce in a small pot and simmer it over medium-low heat for 1 to 2 minutes, or until it slightly reduces and thickens.
When ready to serve, pour the sauce over the chicken and sprinkle scallions on top.