Ingredients
Scale
6-8 pieces of boneless skinless chicken thighs
Marinade:
3 tbsp balsamic vinegar
3 tbsp olive oil
3 minced garlic cloves
1 tbsp Dijon mustard
2 tbsp sweetener (I used honey)
1-2 tbsp of fresh thyme
1/2 tsp salt
1/2 tsp pepper
Garnish:
drizzle of Balsamic Reduction
chopped parsley
Instructions
- Preheat the air fryer to the roast setting for 15 minutes
- In a large bowl with a lid, mix all the marinade ingredients.
- Mix the chicken thighs well.
- Line the air fryer rack with parchment paper (optional)
- In a single layer, place the marinated chicken on the rack and air fry at 350 degrees for 15 minutes, flipping halfway to great get color on both sides.
- When finished, broil for 1-2 minutes until you get the perfect caramelization.
- The internal temperature should be 165 degrees F.
- Plate and then drizzle some balsamic reduction and chopped parsley.
Notes
OVEN COOKING TEMPERATURE:
Set oven to preheat to 375 degrees.
Line the baking tray or sheet pan with parchment paper for easy clean-up.
Cook for 30-40 minutes flipping halfway. The chicken should be ready when the instant-read thermometer reads 165 degrees.