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
Preparation
Step 1In 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. Step 2Remove 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.Step 3Meanwhile, 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. Step 4Brush sauce over thighs and garnish with green onions and sesame seeds before serving.
