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Plate of Air Fryer Honey Balsamic Chicken Thighs.

Air Fryer Honey Balsamic Chicken Thighs with Broccoli and Red Peppers

5 from 6 votes
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 20 minutes
Marinate Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4 Servings

Description

Juicy air fryer chicken thighs coated in a sticky honey balsamic glaze, cooked in one basket with crispy broccoli and sweet red peppers for an easy, complete dinner.

Ingredients 

  • 4 bone-in, skin-on chicken thighs
  • 3 tablespoons honey
  • 1/3 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon Salt, to taste
  • 1/4 teaspoon black pepper, to taste
  • 2 cups broccoli florets
  • 1 large red bell pepper, cut into strips or chunks

Instructions

  • Whisk together the honey, balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and pepper. Set aside 3 tablespoons in a separate bowl for the vegetables.
  • Add the chicken to the remaining marinade and turn to coat. Marinate for at least 30 minutes or up to 24 hours in the refrigerator.
  • Toss the broccoli and red pepper with the reserved marinade and a pinch of salt.
  • Preheat the air fryer to 375°F (190°C) for 3 to 5 minutes.
  • Place the chicken skin-side down in a single layer in the basket and air fry for 10 minutes. Flip the chicken.
  • Add the vegetables around the chicken and cook 8 to 12 minutes more, shaking the vegetables once, until the chicken reaches 165°F (74°C).
  • Rest the chicken for 5 minutes, then serve with the vegetables and any remaining glaze.

Equipment

  • Air Fryer
  • Meat Thermometer
  • Parchment Paper, optional

Nutrition

Serving: 1ServingCalories: 438kcalCarbohydrates: 23gProtein: 20gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 111mgSodium: 421mgPotassium: 508mgFiber: 2gSugar: 19gVitamin A: 1658IUVitamin C: 94mgCalcium: 46mgIron: 2mg