Air-Fried Chicken Thighs with Spicy Peanut Glaze

Name: Air-Fried Chicken Thighs with Spicy Peanut Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai, Fusion
Ingredients: 6 whole Boneless Chicken Thigh; 1 whole Cooking Spray; 1 bunch Fresh Cilantro; 1 tbsp Fresh Ginger; 1 tsp Granulated Garlic; 1 whole Lime; 0.33 cup Peanut Butter; 1 cup Rice; 0.25 tsp Salt; 1 tbsp Soy Sauce; 1 tbsp Sriracha; 2 tbsp Sweet Chili Sauce; 1 cup Unsalted Peanuts

Dinner 🍽️Lunch 🥪 Thai 🇹🇭Fusion High-Protein 💪Halal 🕌Comfort-Food Anabolic Diet

Air-Fried Chicken Thighs with Spicy Peanut Glaze delivers juicy, tender meat lacquered in a rich peanut sauce brightened with lime and a hint of heat from Sriracha. The balance of sweet chili, soy, and ginger gives it a bold, nutty depth that pairs perfectly with steamed rice and crisp cucumbers or carrots. Ideal for a weeknight dinner when you crave something punchy yet comforting.

Prep15 mins
Cook20 mins
Serves4
DifficultyEasy

1

Combine chili sauce, soy sauce, Sriracha, lime zest, lime juice, granulated garlic, minced ginger, peanut butter, and salt to taste in a large resealable plastic bag. Gently knead and mash the contents in the bag until well mixed.
2

Add chicken to the bag and press out as much air as possible. Move the chicken around in the bag until every piece is coated with the marinade. Marinate in the refrigerator for at least 30 minutes and up to 24 hours.
3

Preheat an air fryer to 350 degrees F (180 degrees C), or as directed by the manufacturer.
4

Coat the air fryer cooking surface with cooking spray.
5

Remove the chicken pieces from the bag and let excess marinade drip back into the bag. Arrange the chicken in a single layer in the air fryer and cook for 20 to 22 minutes, turning halfway through, until an instant-read thermometer inserted near the center reads 165 degrees F (74 degrees C).
6

Meanwhile, add about 1/2 cup water to the unused marinade and stir; transfer to a microwave-safe container. Microwave on High until the marinade comes to a boil, then cook about 1 minute longer, watching carefully so it does not boil over.
7

Serve the chicken over rice with the sauce on the side for dipping. Garnish with chopped cilantro, sliced scallions, julienned cucumbers and carrots, and chopped peanuts, as desired.