There’s just something magical about the combo of honey and garlic. The smell alone brings me right back to weeknight dinners growing up — sticky fingers, sweet-savory sauce, and rice soaking up every last drop. Once I learned how beautifully this glaze caramelizes in the air fryer, I basically stopped making it any other way!
This is one of those recipes that’ll make you wonder why you ever bothered with the oven. The air fryer helps the honey garlic glaze cling to the chicken and caramelize just right, giving you those sticky, golden edges and juicy, tender thighs in half the time.
The flavor? Out of this world. You get sweet honey, garlicky punch, a little tang from rice vinegar, and a salty undertone from soy sauce. The glaze thickens as it cooks and turns into the kind of sauce you’ll want to drizzle over your rice and veggies too.
The best part? This comes together in about 30 minutes of marinating and less than 15 minutes of cooking. It’s beginner-friendly but impressive enough for a special dinner. So grab those boneless chicken thighs and let’s make magic!
🥕 Ingredients Overview
Here’s what you’ll need for these honey garlic glazed chicken thighs:
- Boneless, skinless chicken thighs – I recommend boneless here because they cook faster and the glaze won’t burn before the chicken is cooked through. If you want to use bone-in, start them earlier without glaze and add glaze near the end.
- Honey – The star of the glaze! Any runny honey works fine — I use clover or wildflower.
- Soy sauce – Adds that salty umami base to balance the sweetness.
- Fresh garlic – 4 cloves minced gives you a really nice garlicky kick. Feel free to add more if you love garlic!
- Rice vinegar – A little tang to round out the flavor. Apple cider vinegar works in a pinch.
Pro Tip: If you’re gluten-free, swap the soy sauce for tamari.
🔥 Step-by-Step Instructions
1. Make the marinade – In a small bowl, whisk together 1/4 cup honey, 2 tablespoons soy sauce, 4 minced garlic cloves, and 1 tablespoon rice vinegar.
2. Marinate the chicken – Place 1.5 pounds of boneless, skinless chicken thighs in a shallow dish or zip-top bag. Pour the marinade over and coat well. Let it sit for 30 minutes at room temp.
3. Preheat your air fryer – Set it to 380°F for a couple of minutes while you prep the chicken.
4. Load the basket – Remove chicken from the marinade and reserve the leftover marinade. Place the thighs in a single layer in the air fryer basket. Pro Tip: Don’t overcrowd the basket — air circulation is key to caramelization.
5. First cook – Air fry at 380°F for 7 minutes.
6. Glaze & flip – Brush the chicken with reserved marinade, flip, and brush the other side too.
7. Finish cooking – Air fry for another 5–7 minutes, until the glaze is caramelized and the internal temp reaches 165°F.
8. Serve & enjoy – Let rest a couple minutes, then plate with rice, veggies, and drizzle extra glaze from the basket.
❌ Common Mistakes to Avoid
- Overcrowding the basket — cook in batches if needed.
- Using bone-in thighs without adjusting the time — they take longer and can burn the glaze.
- Skipping the reserved marinade step — it’s what makes the glaze sticky and shiny.
- Not checking temperature — aim for 165°F for juicy chicken.
🎨 Variations & Add-Ons
- Add a sprinkle of sesame seeds and sliced green onions before serving.
- For a spicy kick, whisk a little sriracha or red pepper flakes into the marinade.
- Try swapping honey for maple syrup for a deeper sweetness.
- Serve over quinoa or cauliflower rice for a low-carb option.
- Make it a meal prep staple — it reheats beautifully!
📦 Make Ahead & Storage
You can marinate the chicken up to 24 hours in advance — just keep it in the fridge. Cooked chicken thighs will keep in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350°F for 3–4 minutes or microwave in short bursts until warm.
You can also freeze cooked glazed thighs — let them cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat.
🥗 Nutrition Highlights
These are high in protein, with a modest amount of natural sugar from the honey. Easily made gluten-free if you use tamari.
Honey Garlic Glazed Chicken Thighs
Ingredients
Equipment
Method
- In a bowl, whisk honey, soy sauce, garlic, and rice vinegar.
- Marinate chicken in mixture for 30 minutes.
- Preheat air fryer to 380°F.
- Remove chicken (reserve marinade) and arrange in basket.
- Air fry for 7 minutes.
- Brush with reserved marinade, flip, and brush other side.
- Air fry for another 5–7 minutes, until caramelized and internal temp reaches 165°F.
- Let rest, then serve.
Notes
An automated tool is used to calculate nutritional information. Accuracy not guaranteed.
If you give these honey garlic glazed chicken thighs a try, let me know how they turned out! They’ve become a weeknight favorite at my house — sticky, sweet, and so satisfying. Don’t be afraid to play with the glaze and make it your own. And if you’re looking for another easy chicken recipe, check out my air fryer teriyaki chicken — it’s another keeper! Happy cooking, and tag me on social so I can see your delicious plates!
