Air Fryer Recipe
Honey Garlic Chicken Thighs
A flavourful and simple honey garlic chicken thighs recipe, perfect for air frying.
Ingredients
- 4 chicken thighs (skin on and bone-in)
- 4 tablespoons honey
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- 4 cloves of garlic, minced
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- Salt, to taste
Method
- In a bowl, mix together honey, soy sauce, olive oil, minced garlic, black pepper, and dried thyme.
- Add the chicken thighs and marinate for at least 30 minutes or up to a couple of hours in the refrigerator.
- Preheat your air fryer to 180°C (356°F) for about 5 minutes.
- Place the marinated chicken thighs in the air fryer basket, skin side down.
- Cook for 12 minutes, then flip and cook for another 10-12 minutes until the skin is crispy and the internal temperature reaches 75°C (167°F).
- Let the chicken rest for a few minutes before serving.
Why this works in an air fryer
Air-fryer convection dries the chicken skin quickly while rendered thigh fat fries it from the surface. Honey and soy sauce brown fast through sugars and amino acids, giving a glossy savoury crust; starting skin-side down protects the honeyed skin from scorching before the final crisping phase.
Equipment notes
Assumes a 5–6 litre basket holding 4 bone-in thighs in one layer with gaps; in a single-drawer model place larger thighs towards the hotter back edge and rotate if browning unevenly, while dual-zone fryers often need 2–4 extra minutes per drawer because each side has less heat mass and airflow.
Common pitfalls
- Skin looks wet and rubbery after the flip: the thighs were too close together or too much marinade went into the basket; leave gaps, shake off excess marinade and cook skin-side up for an extra 3–5 minutes.
- Dark sticky patches appear before the centre reaches 75°C: the honey is scorching; drop to 170°C, loosely shield the darkest area with a small piece of foil, and finish to temperature.
- Garlic tastes bitter or black specks collect in the basket: minced garlic on the surface has burnt; scrape off loose garlic before cooking and brush with fresh reserved sauce only after cooking, not during the hottest stage.
- Meat at the bone is pink and the juices are still rosy despite browned skin: the thighs are large or fridge-cold; add 4–6 minutes at 170–180°C and check the thickest part without touching bone.
Variations & substitutions
- Use boneless skinless thighs: they cook faster, usually 14–16 minutes total, but will not crisp in the same way because there is no skin fat to render.
- Swap light soy for tamari: the cooking is unchanged, but the glaze is slightly less salty-sweet and suitable for many gluten-free diets if the tamari is certified gluten-free.
- Add 1 teaspoon grated ginger or chilli flakes: the glaze browns the same, but ginger can catch on the surface, so knock off thick clumps before air frying.
- Replace half the honey with maple syrup: it gives a darker, less sticky glaze and may brown a little quicker, so check the skin 2 minutes earlier.
Storage & reheating
Keep cooled leftovers covered in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 5–8 minutes until piping hot, adding a minute or two for bone-in pieces.
Nutrition
Calories: 250
