Tender, juicy, and coated in a sticky-savory glaze—these Air Fryer Balsamic Chicken Thighs are the ultimate weeknight protein.
With just a handful of pantry staples and bold flavor from garlic, ginger, and Sriracha, it’s a no-fuss dish you’ll crave on repeat!
Why You’ll Love This Recipe
Fast & flavorful—air fryer magic in under 15 minutes.
Sticky-sweet glaze with garlic, soy, and balsamic.
Minimal ingredients with max flavor.
Great for meal prep—stays juicy and reheats like a dream.
Easy to scale up for family dinners or leftovers.
Ingredient Highlights
Boneless, skinless chicken thighs – Naturally juicy and tender, ideal for quick cooking.
Low sodium soy sauce – Deep umami base that doesn’t overpower.
Balsamic vinegar – Adds tangy depth and sweetness when reduced.
Honey – Balances the acidity and helps caramelize the glaze.
Garlic – Crushed for bold, aromatic flavor throughout.
Sriracha – Brings just enough kick to wake things up.
Fresh grated ginger – Adds warmth and zing to the marinade.
Scallions – Sliced green tops add color and fresh bite at the end.
Pro Tips Before You Start
Trim excess fat for cleaner bites and even cooking.
Marinate overnight for deeper, more developed flavor.
Preheat your air fryer to ensure even browning.
Reduce the glaze gently—don’t boil too long or it may turn bitter.
Slice scallions just before serving for max freshness.
How to Make Air Fryer Balsamic Chicken Thighs
Step 1: Make the Marinade
Whisk together soy sauce, balsamic vinegar, honey, crushed garlic, Sriracha, and ginger in a small bowl.
Step 2: Marinate the Chicken
Pour half the marinade over the chicken in a bowl.
Cover and marinate in the fridge for at least 2 hours or overnight.
Step 3: Air Fry the Chicken
Preheat the air fryer.
Place marinated chicken into the basket and cook in batches, flipping halfway, until fully cooked and browned.
Step 4: Reduce the Glaze
Simmer the reserved marinade in a small pot over medium-low heat until slightly thickened.
Step 5: Finish and Serve
Drizzle the warm glaze over the cooked chicken and garnish with sliced scallions.
What to Serve It With
Coconut rice or jasmine rice
Stir-fried snow peas or green beans
Sesame slaw with lime dressing
Thai iced tea or sparkling water with lime
Variations / Substitutions
Swap maple syrup for honey if needed.
Use chili garlic sauce instead of Sriracha.
Try with chicken breast or drumsticks (adjust cooking time).
Replace soy sauce with tamari for a gluten-free option.
Add a splash of orange juice to the glaze for a citrus twist.
Storage & Leftovers
Fridge – Store leftovers in a sealed container for up to 4 days.
Freezer – Freeze fully cooled chicken in an airtight bag for up to 2 months.
Reheat – Warm in the air fryer at 350°F or gently microwave until heated through.
Meal prep tip – Portion with rice and veggies for grab-and-go lunches.
FAQs
Can I use chicken breasts instead?
Yes, but keep a close eye—they’ll cook faster and may dry out if overcooked.
How spicy is it?
Mild to medium. You can adjust the Sriracha to suit your heat tolerance.
Can I bake it instead of air fry?
Absolutely! Bake at 425°F for about 20–22 minutes, flipping halfway.
Do I need to marinate overnight?
Not required, but overnight marinating enhances flavor and tenderness.
What if I don’t have fresh ginger?
You can use 1/4 tsp ground ginger as a quick substitute.
How do I thicken the glaze?
Just simmer the reserved marinade for 1–2 minutes to reduce.
Is the leftover glaze safe to eat?
Yes, as long as it was not mixed with raw chicken and has been simmered.
Final Thoughts
This Air Fryer Balsamic Chicken is one of those recipes I always come back to—simple, bold, and beautifully balanced.
The sweet-tangy glaze makes every bite pop, and it’s perfect whether you’re cooking for one or feeding the whole family. Quick, easy, and totally crave-worthy.
Air Fryer Balsamic Chicken Thighs
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 part only, thinly sliced for garnish
Instructions
- In a small bowl, mix soy sauce, balsamic vinegar, honey, garlic
- Sriracha, and ginger until well combined.
- Place the chicken thighs in a large bowl and cover with half the marinade (about 1/4 cup).
- Toss to coat, cover, and marinate for at least 2 hours or overnight.
- Reserve the remaining marinade.
- See full steps with tips & photos → https://mischacrossing.com/air-fryer-balsamic-chicken-thighs/
Notes
- Make sure to reserve marinade before adding it to raw chicken to safely use it as a glaze.
- This recipe works great with boneless chicken breasts too—adjust cook time accordingly.
- Add steamed veggies or rice on the side for a complete meal.
