- 32 ounces 8 boneless (skinless chicken thighs, fat trimmed)
- 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.
Serving: 2 Thighs (8 oz)
- Calories: 297kcal
- Carbohydrates: 5g
- Protein: 45.5g
- Fat: 9.5g
*No Air Fryer? No problem! Just throw these on the grill or in the oven.