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Easy Honey Ginger Air Fryer Chicken Thighs

These Honey Ginger Air Fryer Chicken Thighs are a quick, flavorful, and perfectly caramelized dinner that's crispy on the outside, juicy on the inside, and ready in under 30 minutes!
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Struan

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp low-sodium soy sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder (or 1 teaspoon minced garlic)
  • 1 tsp freshly grated ginger
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp red pepper flakes (optional)

Instructions

  • Make the Marinade:
    In a medium bowl, whisk together the olive oil, honey, soy sauce, smoked paprika, garlic (powder or minced), ginger, salt, pepper, and red pepper flakes (if using). You’ll 
    Pro Tip: If you love bold flavors, grate the ginger super finely and let the garlic sit in the marinade for a few minutes to mellow out.
  • Coat the Chicken:
    Add the chicken thighs to the bowl, turning them several times to ensure they’re fully coated. The marinade should cling nicely. If you can spare 10 to 15 minutes, let the chicken sit—it’s worth it for the extra flavor!
    Shortcut: Short on time? Even a quick 5-minute soak works, thanks to the bold ingredients.
  • Preheat the Air Fryer:
    Set your air fryer to 380°F (193°C). Preheating helps the chicken start cooking immediately, giving you that perfect crispiness.
  • Arrange the Chicken:
    Place the thighs in a single layer in the air fryer basket, smooth side down. This positioning helps the chicken cook evenly and get those gorgeous caramelized edges.
    Avoid Overcrowding: If you’re doubling the recipe, cook in batches. Airflow is the secret to crispy perfection!
  • Air Fry to Perfection:
    Cook for 15 to 16 minutes, flipping the thighs halfway through (around the 8-minute mark). You’ll know they’re done when the internal temperature reaches 165°F (74°C) and the edges look caramelized and slightly crispy.
    No Meat Thermometer? Cut into the thickest part—if the juices run clear, you’re good to go.
  • Rest & Serve:
    Once cooked, let the chicken rest for 3 to 5 minutes. This locks in the juices and keeps every bite tender.