Air fryer chicken thighs with honey, chilli and soy glaze

1. 1

   To make the marinade, whisk together the honey, soy sauce, lime zest and juice, sesame oil, chilli flakes and ginger in a large bowl. Pour half the mixture into a small saucepan and set aside.

2. 2

   Add the chicken to the bowl, stirring to make sure the meat is well covered with the marinade and season well with salt and pepper. Chill in the fridge for 30 minutes.

3. 3

   Preheat the air fryer to 200C.

4. 4

   Place the chicken thighs skin-side down in the air fryer basket, spreading them out so they don’t quite touch. You may need to cook them in two batches depending on the size of your air fryer. Air fry for 22-25 minutes or until cooked through, turning them skin-side up after 10 minutes.

5. 5

   Once cooked, remove the chicken from the basket and onto your serving plates.

6. 6

   To make the glaze, bring the remaining marinade to the boil on the hob, then immediately remove from the heat and whisk in the butter.

7. 7

   Drizzle the glaze over the chicken thighs and top with the sliced spring onions, sesame seeds and fresh coriander to serve.

1 serving ≈ 195 g

Nutrition values are estimates. - means data is unavailable.