Teriyaki Glazed Chicken Thighs

This recipe is for a boneless chicken thigh. But I use bone in and carefully filet the bone from the meat and it turns out perfect. You want to make sure that you keep the skin on intact. I guess you don’t have to, but if you’re like me and loooove that crispy skin- keep it on girl!

Ingredients:

8 Chicken Thighs, Skin On-Deboned

1/2 Cup Soy Sauce

1/2 Cup Rice Vinegar

2 tsp minced or chopped garlic

1/2-1 tsp Red Pepper Flakes ( I like it SPICY!)

1 tsp Sesame Oil

1/4 tsp White Pepper

-You will need to add roughly 4 or 5 TBSP of marinade to the thighs before continuing to the next set of ingredients-

3 TBSP Honey

S&P to taste

For your starch flurry:

You can use arrowroot or corn starch. I just put some corn starch in a dish and make a slurry with water.

Instructions:

Debone your chicken thighs very carefully. Making sure to keep the skin in tact.

In a mixing bowl, mix the sauce ingredients together (except honey).

Take 4-5 TBSP marinade and pour over your chicken thighs

Let the marinade sit on your chicken for about 15 min while you whisk in the honey and salt/pepper.

Place your thighs in the air fryer. I use my air fryer setting on my stove at 425 degrees. Skin down for 12 minutes. Flip and fry another 12 minutes.

While those are cooking, I will pour my marinade in a skillet and add my cornstarch slurry.

On low-medium heat, gently stir until the sauce thickens.

Once thickened, and chicken is fully cooked, chop and add to your sauce.

I like to serve over a white rice with any green vegetable: Brocolli, Brussel sprouts, zucchini etc.

Enjoy!