These Asain Glazed Chicken Thighs is a quick throw together dinner with the best honey soy sauce. They can be made in the oven, stovetop, or the air fryer.
Chicken thighs are so juicy and flavorful, even baked in the oven. These Asian Glazed Chicken thighs produce the best juices when you cook them, it creates the best tasting sauce. I absolutely love the way these taste out of the air fryer it leaves such a nice crisp exterior and keeps juicy inside. If you don’t have an airy fryer you could also make these in the oven or stovetop too!
For this recipe I used boneless chicken thighs, it works best for this recipe. Truly this Asain Glazed Chicken Thighs recipe is one of my favorites! Yes, you can bake or airy fry these chicken thighs. Personally I prefer the air fryer for the crispy char it gives the outside of this chicken however baked is just as delicious!! To get a nice char when baking these Asian Glazed Chicken Thighs broil for 5 minutes.
Love easy chicken dinners, also try:
- Jalapeño Popper Chicken
- Chicken and Broccoli Stir Fry
- Shredded BBQ Chicken & Coleslaw + Quick Pickles Cucumbers
- Honey Chipotle BBQ Chicken
- Instant Pot Shredded Mexican Chicken
Asian Glazed Chicken Thighs
These Asain Glazed Chicken Thighs is a quick throw together dinner with the best honey soy sauce. They can be made in the oven or the air fryer.
Ingredients
- 1/4 cup soy sauce
- 2 tbsp avocado oil
- 1 tbsp sesame oil
- 1 tsp crushed gingerÂ
- 5 garlic cloves, minced
- 4 tbsp honey
- 1 tsp sriracha
- 1 tbsp apple cider vinegarÂ
- 2 and 1/2 pound chicken thighs, boneless and skinless
- green onions, diced, for serving
Instructions
Air Fryer
- In a medium bowl combine soy sauce, avocado oil, sesame oil, ginger, garlic, honey, apple cider vinegar, and sriracha.
- Reserve half the sauce for later use. Add your chicken to the remaining sauce in the bowl. Coat the chicken and let marinate for 30 minutes to overnight.
- Preheat the air fryer to 370 degrees.
- Remove chicken from the marinade and place it in the air fryer basket, may need to do this in batches.
- Cook for 18 minutes flipping halfway through.
- While the chicken is cooking heat your reserved marinade in a small saucepan on low for about 2 minutes. Use the sauce to glaze the chicken thighs.
- Serve with green onions, enjoy!
Baked
- In a medium bowl combine soy sauce, avocado oil, sesame oil, ginger, garlic, honey, apple cider vinegar, and sriracha.
- Pat chicken dry and trim excess fat. Transfer chicken to marinade bowl and let marinate 3 hours to overnight.
- Preheat oven to 425 degrees F.
- Transfer chicken to a baking dish or cast-iron skillet with the marinade. Bake for 30 minutes flipping twice so the top does not dry out.
- Broil for 5 minutes to char the edges of the chicken.
- Serve chicken with the sauce it's baked in over some rice and veggies. Garnish with green onions, enjoy!
Stove Top
- In a medium bowl combine soy sauce, avocado oil, sesame oil, ginger, garlic, honey, apple cider vinegar, and sriracha.
- Heat a large skillet over medium-high heat and add 1 tbsp of cooking oil. Add the chicken to the skillet and season with salt and pepper. Cook chicken 3-4 minutes per side, or until cooked through at 165 degrees and brown on each side.
- Pour in the sauce and coat the chicken, let it come to a simmer and thicken.
- Serve chicken with sesame seeds and green onion, enjoy!
