Description
A zesty, crispy chicken dish with a tangy-chili glaze, perfected in the air fryer for a quick, flavorful meal. Juicy thighs are marinated in citrusy, smoky spices and finished with a sticky glaze for bold Caribbean-Latin-inspired flavors.
Ingredients
2 pounds boneless skinless chicken thighs, about 6–8 thighs
½ cup lime juice, fresh or store-bought
¼ cup honey
2 tablespoons chopped cilantro
2 tablespoons garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon onion powder
1 teaspoon kosher salt
½ teaspoon cayenne pepper
2 tablespoons vegetable oil
Instructions
In a large bowl, whisk lime juice, honey, cilantro, garlic, chili powder, cumin, onion powder, salt, cayenne, and oil until combined. Add chicken thighs, coat fully, and refrigerate for 20 minutes to 4 hours.
Preheat air fryer to 380°F and grease the basket lightly with oil.
Place chicken in the air fryer basket, ensuring pieces aren’t overlapping. Cook for 10–12 minutes, flipping halfway, until internal temperature reaches 165°F and skin is crisp.
Mix 1–2 tablespoons honey with 1 tablespoon lime juice to create a glaze. Brush onto chicken for a glossy finish.
Serve immediately with rice, quinoa, or salad.
Notes
For a fresher taste, use hand-squeezed lime juice. Adjust cayenne to taste. If unavailable, substitute cilantro with parsley or omit.
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 350
- Sugar: 10g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 80mg