Honey Butter Chicken
Honey Butter Chicken is an air-fryer recipe featuring tender, caramelized chicken thighs coated in a sticky-sweet honey-butter-soy glaze. It cooks in under 20 minutes and requires minimal prep.
⚡Air Fryer
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Honey Butter Chicken is an air-fryer recipe featuring tender, caramelized chicken thighs coated in a sticky-sweet honey-butter-soy glaze. It cooks in under 20 minutes and requires minimal prep.
Delivery in as fast as one hour.*
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In a medium bowl, combine the chicken thighs, 2 tbsp soy sauce, 2 tbsp honey, garlic powder, and salt. Mix until the chicken is evenly coated.
Arrange the marinated chicken in a single layer in the air fryer basket.
Air fry at 380°F (190°C) for 15-20 minutes, flipping halfway, until the chicken is cooked through and slightly charred.
While the chicken cooks, prepare the sauce. In a small bowl or measuring cup, combine 1/4 cup soy sauce, 1/4 cup honey, minced garlic, and water.
In a small skillet over medium heat, melt the butter.
Pour the sauce mixture into the skillet and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce has reduced and thickened into a glaze.
Remove the cooked chicken from the air fryer and place it on a plate or in a bowl.
Pour the hot honey butter glaze over the chicken, tossing to coat.
Serve immediately over cooked rice with steamed vegetables, like baby bok choy.
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven for 5–7 minutes or microwave on low to avoid drying out.
air fryer
Yes, but reduce cooking time to 12–14 minutes. Thighs stay juicier; breasts tend to dry out faster in the air fryer.
Internal temperature should reach 165°F (74°C) at the thickest part. Thighs may look slightly pink near the bone even when fully cooked.
Yes, mix the honey, butter, soy sauce, garlic, and water up to 24 hours in advance and store in an airtight container in the fridge.
Only if you use tamari or gluten-free soy sauce instead of regular soy sauce.
Keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5–7 minutes or on low microwave power.
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