These Air Fryer Boneless Skinless Chicken Thighs are tender and juicy with a light and crisp coating and served with a homemade honey garlic sauce. The chicken is tossed with cornstarch and spices and topped with a little oil before air frying. This results in a thin and crisp coating that helps the sauce cling to the chicken. As for the sauce, you need just 8 ingredients and it comes together in 10 minutes while the chicken is air frying. If you need a quick and simple recipe to add to your dinner rotation, this chicken thigh recipe is absolutely delicious and ready in just 30 minutes.
While I sometimes cook boneless chicken thighs in a skillet on the stove top, I love that the air fryer is a quicker method and you can use less oil but still get a crispy texture (similar to these crispy air fryer chicken cutlets).
If I’m being honest though, my favorite part about this recipe is the homemade honey garlic sauce that generously coats the chicken. It’s a quick and easy recipe that perfectly balances sweet and savory ingredients. The flavor of honey and garlic really shine through with just a hint of molasses and soy sauce.
When I make this chicken recipe, I normally serve it with basmati rice and steamed broccoli but it works with so many other side dishes like these garlic and herb air fried carrots or herby air fried baby potatoes.
Table of contents
Key ingredients for the chicken and sauce
Below are just a few of the key ingredients and notes on substitutions. Scroll to the recipe card at the end of this post for all of the ingredients and specific quantities used.
- Chicken thighs – You’ll need 6 boneless skinless chicken thighs for this recipe, or about 1.5 – 2 pounds, depending on the size of the thighs. I like to trim any excess fat before getting started.
- Cornstarch – This pantry staple works its magic to lightly crisp up the chicken and to thicken the sauce. While flour can work for both as well, I haven’t tested this recipe using it.
- Seasonings – The chicken is seasoned with a simple mix of salt, pepper, garlic powder and paprika. I like to keep it simple so the seasoning doesn’t overwhelm the flavor of the sauce.
- Sweeteners – To sweeten the honey garlic sauce, we’re using a mix of honey, granulated sugar and a little fancy molasses. (Avoid blackstrap as it isn’t very sweet).
- Garlic – Fresh minced garlic is the way to go here for the best flavor in the sauce.
How to make air fryer honey garlic chicken thighs
The sauce can be made while the chicken thighs are air frying, so it can all be ready in just 30 minutes!
Storing leftovers and reheating
I think this saucy chicken is best served right away. If you have any leftovers, store covered in the fridge and enjoy within 2-3 days.
If you’re planning ahead for leftovers, delay adding the sauce to the chicken until you’re ready to serve.
To reheat, you can warm the sauce covered chicken in the microwave for 1 1/2 – 2 minutes or heat it in the oven on 350F for 10-12 minutes.
If you’ve left the sauce off the chicken, you can reheat the chicken in the air fryer on 400F for 3-5 minutes and heat the sauce on the stove top or in the microwave.
Leanne’s tips for recipe success
- Pat chicken dry. Before you get started, patting the chicken dry with paper towels removes moisture from the surface and helps the chicken crisp up.
- Coat well with cornstarch. Make sure the chicken is evenly coated with the cornstarch and seasoning mixture. The cornstarch helps absorb moisture and contribute to a light and crisp texture. While I coated the chicken by using my hands, you can also add everything to a large resealable bag and shake until the chicken is coated all over.
- Use spray oil. Spraying both sides of the chicken with oil (after the cornstarch layer) will also help create a golden brown and crisp surface on the chicken.
- Don’t overlap chicken. To ensure the chicken cooks evenly on all sides, it should be placed in the air fryer basket in a single layer with a little space around each piece.
- Sauce consistency. If you prefer a honey garlic sauce that’s thinner, just add more water. If you prefer a thicker sauce, use more cornstarch slurry.
Recipe FAQs
The chicken isn’t going to turn out as crispy as if you used a breading, but it should have a thin crisp layer. If the surface of the chicken still had moisture on it or didn’t have enough cornstarch coating on it, this could prevent it from crisping. You also need to spray the chicken with oil before air frying. The other reason could be that the chicken wasn’t cooked long enough. Even if the chicken has reached 165F, you can air fry it a little longer to crisp it up. Chicken thighs will not get tough and rubbery like chicken breast if they’re overcooked a bit.
Adding a thin, crisp coating to the chicken before adding the sauce adds texture and helps the sauce cling to the chicken better.
Yes, but you’ll need to increase the air frying time by about 8-10 minutes.
More air fryer chicken recipes
- Air Fryer Breaded Chicken Bites
- Crispy Air Fryer Cornflake Chicken Strips
- Air Fryer Chicken Schnitzel
If you make this recipe, I’d love to hear what you think in the comments below!
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Description
These Air Fryer Boneless Skinless Chicken Thighs are tender and juicy with a light, crisp coating and tossed in a homemade honey garlic sauce. Dinner is ready in just 30 minutes!
Ingredients
For the chicken:
- 6 boneless, skinless chicken thighs (about 1 1/2 – 2 pounds), excess fat trimmed
- 2 tablespoons cornstarch
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
For the sauce:
- 1/4 cup (85g) honey
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons water
- 1 tablespoon fancy molasses
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon granulated sugar
- 5 garlic cloves, minced
- cornstarch slurry
- 1/4 cup water
- 1 tablespoon cornstarch
Instructions
- Pat the chicken dry with a paper towel.
- In a small bowl, mix together the cornstarch, paprika, garlic powder, salt and pepper. Coat the chicken on all sides.
- Spray both sides of the chicken thighs with oil and place in a single layer in the air fryer basket.
- Air fry at 400F for 12-15 minutes or until lightly crisp and golden, stopping after 7-8 minutes to flip the pieces over. The internal temperature should be at least 165F but it’s okay if it goes to 175F.
- While the chicken air fries, add the honey, soy sauce, water, molasses, vinegar, sugar and garlic to a small sauce pan. Stir together over medium heat until it starts to bubble.
- Make a cornstarch slurry by whisking together the cornstarch and 1/4 cup of water. Whisk into the honey mixture and stir until thickened. Remove from heat.
- Transfer the air fried chicken to a serving dish and pour the warm sauce over the chicken. Serve with sliced green onions and/or chopped fresh parsley along with your favorite side dishes.
Notes
- Make sure the chicken is evenly coated with the cornstarch and seasoning mixture. The cornstarch helps absorb moisture and contribute to a crispy texture. While I coated the chicken by using my hands, you can also add everything to a large resealable bag and shake until the chicken is coated all over.
- To ensure the chicken cooks evenly on all sides, it should be placed in the air fryer basket in a single layer with a little space around each piece. I used a 5.8 quart air fryer, which fit 6 boneless, skinless chicken thighs. If you have a smaller air fryer, you will need to air fry in batches or half the recipe.
- If you prefer a honey garlic sauce that’s thinner, just add more water. If you prefer a thicker sauce, use more cornstarch slurry.
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