AIR FRYER ASIAN-GLAZED BONELESS CHICKEN THIGHS

32  ounces		8 boneless, skinless chicken thighs, fat trimmed, total
1/4  cup		low sodium soy sauce
2-1/2  tablespoons		balsamic vinegar
1  tablespoon		honey
3		cloves garlic,s crushed
1  teaspoon		Sriracha hot sauce
1  teaspoon		fresh grated ginger
1		scallion, green only sliced for garnish

Tip: Click on the ingredient links to learn the nutritional information for all the AIR FRYER ASIAN-GLAZED BONELESS CHICKEN THIGHS ingredients. The serving size for any ingredient in AIR FRYER ASIAN-GLAZED BONELESS CHICKEN THIGHS may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Marinate 2 hours
In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well.
Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight.
Reserve the remaining sauce for later.
Preheat the air fryer to 400F.
Remove the chicken from the marinade and transfer to the air fryer basket.
Cook in batches 14 minutes, turning halfway until cooked through in the center.
Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes.
In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well.
Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight.
Reserve the remaining sauce for later.
Preheat the air fryer to 400F.
Remove the chicken from the marinade and transfer to the air fryer basket.
Cook in batches 14 minutes, turning halfway until cooked through in the center.
Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes.

To serve, drizzle the sauce over the chicken and top with scallions.