Ingredients
- Chicken Thighs: 6-8 medium-sized bone-in, skin-on chicken thighs (about 2.5 – 3 lbs total). Bone-in, skin-on yields the most flavor and the crispiest skin. You can use boneless, skinless, but adjust cooking times (see FAQ) and you’ll miss the crispy skin element. Ensure they are patted thoroughly dry.
- Minced Garlic: 6-8 cloves garlic, finely minced (about 2-3 tablespoons). Fresh garlic provides the best, most pungent flavor. Don’t skimp here! Garlic powder can be substituted in a pinch (use about 2 teaspoons), but fresh is highly recommended.
- Honey: 1/2 cup. This provides the signature sweetness and helps create that sticky glaze. Use good quality liquid honey. Maple syrup or agave nectar can be substitutes, but will slightly alter the flavor profile.
- Soy Sauce: 1/2 cup. Provides saltiness and deep umami flavor. Use low-sodium soy sauce if you prefer to control the salt level more precisely. Tamari or coconut aminos can be used for gluten-free options.
- Apple Cider Vinegar: 2 tablespoons. Adds a crucial touch of acidity to balance the sweetness of the honey and the richness of the chicken. Rice vinegar or white wine vinegar can also work.
- Sesame Oil: 1 teaspoon. Toasted sesame oil adds a wonderful nutty aroma and depth of flavor. A little goes a long way.
- Cornstarch: 1 tablespoon (mixed with 2 tablespoons cold water to make a slurry). This is essential for thickening the sauce into a beautiful glaze during the Air Crisp stage.
- Black Pepper: 1/2 teaspoon, freshly ground. Adds a gentle warmth.
- Chicken Broth or Water: 1/2 cup. Needed to bring the Ninja Foodi up to pressure for the pressure cooking phase. Use low-sodium broth for extra flavor, or water if preferred.
- Optional Garnish: Toasted sesame seeds, thinly sliced green onions or chives. These add visual appeal and fresh flavor accents.
Instructions
- Chicken Thighs: 6-8 medium-sized bone-in, skin-on chicken thighs (about 2.5 – 3 lbs total). Bone-in, skin-on yields the most flavor and the crispiest skin. You can use boneless, skinless, but adjust cooking times (see FAQ) and you’ll miss the crispy skin element. Ensure they are patted thoroughly dry.
- Minced Garlic: 6-8 cloves garlic, finely minced (about 2-3 tablespoons). Fresh garlic provides the best, most pungent flavor. Don’t skimp here! Garlic powder can be substituted in a pinch (use about 2 teaspoons), but fresh is highly recommended.
- Honey: 1/2 cup. This provides the signature sweetness and helps create that sticky glaze. Use good quality liquid honey. Maple syrup or agave nectar can be substitutes, but will slightly alter the flavor profile.
- Soy Sauce: 1/2 cup. Provides saltiness and deep umami flavor. Use low-sodium soy sauce if you prefer to control the salt level more precisely. Tamari or coconut aminos can be used for gluten-free options.
- Apple Cider Vinegar: 2 tablespoons. Adds a crucial touch of acidity to balance the sweetness of the honey and the richness of the chicken. Rice vinegar or white wine vinegar can also work.
- Sesame Oil: 1 teaspoon. Toasted sesame oil adds a wonderful nutty aroma and depth of flavor. A little goes a long way.
- Cornstarch: 1 tablespoon (mixed with 2 tablespoons cold water to make a slurry). This is essential for thickening the sauce into a beautiful glaze during the Air Crisp stage.
- Black Pepper: 1/2 teaspoon, freshly ground. Adds a gentle warmth.
- Chicken Broth or Water: 1/2 cup. Needed to bring the Ninja Foodi up to pressure for the pressure cooking phase. Use low-sodium broth for extra flavor, or water if preferred.
- Optional Garnish: Toasted sesame seeds, thinly sliced green onions or chives. These add visual appeal and fresh flavor accents.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-600