Air Fryer Soy Balsamic Chicken Thighs
This super flavorful sauce caramelizes beautifully in your air fryer for a quick, easy weeknight dinner.
or read on for step-by-step instructions with photos
How to minimize marinating time?
There’s no question that marinating meat for a few hours or overnight adds a lot of flavor. Unfortunately, I don’t always have time for that and I’m sure you don’t either.
Don’t fret because this recipe works great without needing to marinate for long. Here’s how it works:
The ingredients are quite intense which allows them to impart flavor quickly.
They also caramelize easily, creating a glaze as the chicken cooks.
The high heat and air circulation of the air fryer aid in the concentration and caramelization of the sauce.
A high-heat oven or grill would work well for this recipe as well. No matter which cooking method you choose, this sauce comes together in minutes with ingredients you probably already have in your pantry. A delicious upgrade to roasted chicken thighs!
What you’ll need
Ingredients
10 bone-in skin-on chicken thighs
2 cloves garlic, minced
6 sprigs fresh thyme, picked
¼ cup balsamic vinegar
¼ cup soy sauce
2 tablespoons olive oil
salt & pepper, to taste
Equipment
Knife and cutting board or garlic press
Bowl or zip-top bag
Air fryer, high-heat oven, or grill
Makes: 10 chicken thighs
Prep: 5 min Cook: 24 min
How to make it
Step 1
Combine all the ingredients.
Add minced garlic, thyme, balsamic vinegar, soy sauce, olive oil, salt, pepper, and chicken thighs to a bowl or zip-top bag, then toss well to coat the chicken evenly.
Step 2
Cook chicken in a preheated air fryer.
Preheat the air fryer to 380F. Arrange the chicken thighs skin-side down on non-stick aluminum foil or parchment paper lined trays, then place in the air-fryer once it comes up to temp.
The air fryer I used has 2 trays and 10 bone-in chicken thighs fit quite nicely. If yours has a smaller capacity, you can either scale this recipe down to fit in your air fryer or cook it in multiple batches
Step 3
Turn the chicken every 6 min until cooked.
After 6 minutes, turn the chicken thighs skin-side up. Rotate the trays and place them back into the air fryer so the bottom tray is on top and vice versa.
Repeat every 6 minutes until chicken is fully cooked, slightly charred, and well browned - about 24 minutes total.
My tips
Don’t overcrowd the tray - you need lots of air circulation for the sauce to caramelize and reduce to the consistency of a glaze.
Turn once - If you have a single-tray air fryer, turn the chicken once at the 12-minute mark instead of every 6 minutes.
Use non-stick materials - this sauce can get very sticky, so be sure to use parchment paper or non-stick aluminum foil. Using regular aluminum foil could turn into a burnt-on disaster!
Substitutions
Protein - this sauce could work great with skinless, boneless thighs or other cuts of chicken like wings, drumsticks, or breasts. I haven’t tried this yet, but I think it would be delicious on tofu or mushrooms as well.
Aromatics - I prefer fresh, but powdered garlic could be substituted here. Try other herbs such as rosemary or dried oregano instead of fresh thyme. Other spices such as smoked paprika, lemon-pepper seasoning, or Montreal steak spice would also be delicious.
Acid - the balsamic vinegar gives this sauce a rich dark color and sweetness. If you want to substitute it for a lighter taste, try lemon juice, apple cider vinegar, or red wine vinegar. Since these other acids don’t have the sweetness of balsamic, add a tablespoon of honey, maple syrup, or sugar to help with caramelization.
Soy sauce - use tamari for a gluten-free alternative with the same great flavor as soy sauce. Miso paste or fermented black bean paste would also work great.
Air fryer - this recipe would also work with other high-heat cooking methods such as a conventional oven, toaster oven, or barbecue grill. Cook at 400F, turning the chicken every few minutes until the sauce is caramelized and the chicken is cooked through.
Storage
Leftover chicken thighs can be refrigerated in an airtight container for up to 3 days.
The marinade can be made ahead of time and stored for 1 week in the fridge or 3 months in the freezer.
Marinated raw chicken can be stored for 24 hours in the fridge before cooking or up to 3 months in the freezer.
Dietary Notes: Dairy-free, Egg-free, Low-carb, High-protein
That’s it, enjoy!
I love this recipe because while the chicken’s going in the air fryer, you have time to whip up a quick side dish. Your whole dinner can come together in under 30 minutes!
Try my easy corn polenta or bacon-fat Brussels if you’re unsure what to have with your chicken.
Delicious food doesn’t have to be complicated! With pantry staples like balsamic vinegar and soy sauce, you can develop bold flavors that the whole family will love.
Summary
Air Fryer Chicken Thighs Recipe
Upgrade your weeknight dinners with this easy air fryer recipe featuring a quick and flavorful soy balsamic marinade.
Makes: 10 chicken thighs
Prep: 5 min Cook: 24 min
Ingredients
10 bone-in skin-on chicken thighs
2 cloves garlic, minced
6 sprigs fresh thyme, picked
¼ cup balsamic vinegar
¼ cup soy sauce
2 tablespoons olive oil
salt and pepper, to taste
Instructions
Combine. Mix the ingredients in a bowl or zip-top bag. Toss until chicken is evenly coated.
Preheat air fryer. Preheat air fryer to 380F. Arrange chicken thighs skin-side down on non-stick foil or parchment-lined trays.
Cook chicken. Place in air fryer, turn chicken every 6 minutes until fully cooked, charred, and browned—about 24 minutes total.
Top Tips
Adjust recipe based on air fryer size - scale down or cook in batches for smaller fryers. For single-tray models, turn chicken once at 12 minutes.
Don’t overcrowd the tray for proper caramelization.
Experiment with different proteins like tofu or mushrooms for a vegan twist.
What’s your favorite way to use your air fryer? For veggies, proteins, or just for reheating crispy foods? Let me know in the comments below!
Enjoy!
