Air Fryer Honey Balsamic Chicken Thighs with Broccoli & Peppers

Sticky, glossy, and packed with flavor, these Air Fryer Honey Balsamic Chicken Thighs are now a complete dinner. Crisp-tender broccoli and sweet red peppers cook right alongside the chicken and pick up that same tangy-sweet glaze, so you get your protein and vegetables from one basket with almost no extra work.

Chicken thighs are my favorite cut for the air fryer because they stay juicy even when the skin gets crispy. If you love a good glaze, you’ll also want to try my Air Fryer Balsamic Glazed Chicken Thighs, which takes the balsamic flavor in a slightly different direction.

Why You’ll Love This Recipe

It’s a one-basket meal. The chicken and vegetables share the same marinade and finish at the same time, so dinner comes together without juggling pans.

The glaze does double duty. Honey and balsamic caramelize on the chicken skin and give the broccoli and peppers light charred, sweet edges.

It’s easy to prep ahead. Mix the marinade and cut the vegetables in the morning, and dinner takes about 25 minutes that evening.

Ingredients You’ll Need

• Chicken thighs: Bone-in, skin-on thighs stay moist and soak up the marinade beautifully.
• Honey: Adds sweetness and helps the glaze caramelize in the air fryer.
• Balsamic vinegar: Brings rich, tangy depth that balances the honey.
• Olive oil: Keeps the chicken moist and helps the vegetables crisp up.
• Garlic: Fresh minced garlic gives the marinade its savory backbone.
• Dijon mustard: Adds a little sharpness and helps the marinade cling to the chicken.
• Broccoli: Florets get crispy tips and tender stems in just a few minutes.
• Red bell pepper: Turns soft and sweet with a little char, adding color and flavor.
• Salt and pepper: Simple seasoning that brings everything together.

How to Make Air Fryer Honey Balsamic Chicken with Vegetables

Step 1: Make the marinade. Whisk together the honey, balsamic vinegar, olive oil, garlic, Dijon, salt, and pepper. Before adding the chicken, set aside 3 tablespoons of the marinade in a separate bowl for the vegetables.

Step 2: Marinate the chicken. Add the chicken thighs to the remaining marinade and turn to coat. Let them marinate for at least 30 minutes, or up to 24 hours in the refrigerator.

Step 3: Prep the vegetables. Cut the broccoli into bite-size florets and slice the red pepper into strips or chunks. Toss them with the reserved marinade and a pinch of salt.

Step 4: Preheat the air fryer. Heat your air fryer to 375°F (190°C) for 3 to 5 minutes.

Step 5: Cook the chicken. Pat the chicken lightly with paper towels, then place it skin-side down in a single layer in the basket. Air fry for 10 minutes, then flip.

Step 6: Add the vegetables. Scatter the broccoli and peppers around the chicken and continue cooking for 8 to 12 minutes, shaking the vegetables once, until the chicken reaches 165°F (74°C) and the broccoli tips are crisp. If your basket is small, cook the vegetables separately for 8 to 10 minutes while the chicken rests. Let the chicken rest for 5 minutes, then serve with the vegetables and a drizzle of any glaze left in the basket.

Recipe Tips

Reserve the vegetable marinade first. Never toss vegetables in marinade that has touched raw chicken unless you boil it for a full minute first.

Keep the vegetables in bigger pieces. Small broccoli florets can scorch before the chicken is done, so aim for pieces about 1 1/2 inches across.

Don’t crowd the basket. Air needs to circulate for the chicken skin to crisp and the vegetables to roast instead of steam.

Use a meat thermometer. Air fryers vary, and bone-in thighs can take a few extra minutes. The chicken is ready at 165°F.

Watch the glaze. Honey can brown quickly, so check the chicken in the last few minutes if your air fryer runs hot.

Frequently Asked Questions

Can I use boneless chicken thighs or chicken breasts? Yes. Boneless thighs cook a few minutes faster, so add the vegetables right after flipping. For chicken breasts, choose pieces of even thickness and start checking the temperature at 15 minutes.

Can I use other vegetables? Absolutely. Zucchini, red onion, green beans, and asparagus all work well. Cut them to a similar size so they cook evenly.

Can I use frozen broccoli? You can, but it releases more water and won’t get as crispy. Cook it straight from frozen and add a couple of minutes.

What if I don’t have balsamic vinegar? Red wine vinegar or apple cider vinegar will work, though the glaze will be thinner and less sweet. Add an extra teaspoon of honey to balance it.

How do I store leftovers? Refrigerate chicken and vegetables in an airtight container for up to 3 to 4 days. Reheat in the air fryer at 350°F for 4 to 5 minutes to bring back some of the crispness.

Can I freeze the marinated chicken? Yes. Freeze the chicken in its marinade in a freezer bag for up to 3 months, then thaw overnight in the refrigerator before cooking. Prep the vegetables fresh on cooking day.

What to Serve with Honey Balsamic Chicken

With the broccoli and peppers already on the plate, all you need is a starch. Crispy Air Fryer Potato Wedges are great for soaking up extra glaze, and Air Fryer Roasted Fingerling Potatoes make it feel a little fancier. For something sweeter that pairs nicely with balsamic, try Air Fryer Roasted Sweet Potatoes.

More Air Fryer Chicken Recipes to Try

If this one becomes a regular in your house, try Air Fryer Crispy Honey Mustard Chicken for another sweet-and-tangy dinner, or Air Fryer Buffalo Chicken Kebabs when you want some heat. For game day, my Air Fryer Dry Rubbed Chicken Wings are always a hit.