Turns out the absolute best way to achieve the crispiest skin on chicken thighs is using your air fryer! The quick cook time achieves the crispiest, juiciest chicken that we devoured in mere minutes. The marinade doubles as a sticky glaze that is *just* spicy enough.
INGREDIENTS 1/3 c. low-sodium soy sauce 1/4 c. extra-virgin olive oil 2 tbsp. honey 2 tbsp. chili garlic sauce Juice of 1 lime 2 cloves garlic, minced 2 tsp. freshly grated ginger 4 bone-in, skin-on chicken thighs (about 2 lb.) Thinly sliced green onions, for garnish Toasted sesame seeds, for garnish
In a large bowl, combine soy sauce, oil, honey, chili garlic sauce, lime juice, garlic, and ginger. Reserve ½ cup of marinade. Add chicken thighs to bowl and toss to coat. Cover and refrigerate for at least 30 minutes.
Remove 2 thighs from marinade and place in basket of air fryer. Cook at 400° until thighs are cooked through to an internal temperature of 165°, 15 to 20 minutes. Transfer thighs to a plate and tent with foil. Repeat with remaining thighs.
Meanwhile, in a small saucepan over medium heat, bring reserved marinade to a boil. Reduce heat and simmer until sauce thickens slightly, 4 to 5 minutes.
Brush sauce over thighs and garnish with green onions and sesame seeds before serving.
Recipe by Delish