Air Fryer Honey Soy Garlic Chicken Thighs (with Rice & Broccoli)

If you're looking for an easy, flavorful dinner that's both comforting and craveable—this Air Fryer Honey Soy Garlic Chicken is the one. The chicken thighs are marinated in a sticky, garlicky soy-honey sauce, then crisped up in the air fryer while you cook the sides. Serve it over fluffy white rice with simple stovetop broccoli, and you've got a balanced meal that’s weeknight-easy but weekend-level delicious.

This recipe is simple but loaded with flavor—the kind of meal your family will ask for on repeat. And the best part? The same sauce you mix up for the marinade becomes the foundation of the entire dish.

Why You’ll Love It

• Easy and flavorful: Everything is built off one simple marinade

• Balanced meal: Protein, carb, veggie = done

• Crispy outside, juicy inside chicken

• Kid-friendly + meal prep–friendly

What You’ll Need

For the chicken marinade:

• Bone-in, skin-on chicken thighs

• Soy sauce

• Honey

• Garlic

• Olive oil

• Paprika

• Black pepper

For the sides:

• Jasmine or white rice

• Fresh broccoli

• Salt, pepper, olive oil or butter

How to Make It

1. Marinate the Chicken

Whisk together soy sauce, honey, olive oil, garlic, paprika, and black pepper. This is your all-in-one sauce and marinade. Coat the chicken well, cover, and marinate for at least 30 minutes (or overnight for best flavor).

Bone-in, skin-on chicken thighs are ideal here—they stay juicy and develop golden crispy skin in the air fryer.

2. Cook the Rice

While the chicken marinates, rinse your rice and get it cooking. Combine with water and a pinch of salt. Simmer covered for 18–20 minutes until fluffy and tender.

3. Air Fry the Chicken

Preheat your air fryer to 375°F. Remove the chicken from the marinade (let the excess drip off). Place it skin-side down in the basket and cook for 15 minutes. Flip, then cook another 15–18 minutes until the internal temp hits 175°F and the skin is golden.

Want crispier skin? Air fry at 400°F for the last few minutes.

4. Cook the Broccoli (Stovetop)

Bring a small pot of water to a boil. Add the broccoli and cook for 2–3 minutes, just until bright green and fork-tender. Drain, then season with olive oil or butter, salt, and pepper.

5. Plate and Serve

Spoon rice onto your plate, add the chicken thighs, and pile on that buttery broccoli. Drizzle over any juices left in the air fryer basket—it’s liquid gold.

Variations & Tips

• Want it spicy? Add red pepper flakes or a dash of sriracha to the sauce.

• You can double the marinade and reserve half to simmer into a glaze (just don’t reuse the raw marinade).

• Feel free to sub in boneless chicken thighs, but reduce air fryer time by about 5–7 minutes.

• Swap white rice for brown, quinoa, or cauliflower rice if you're low-carb.

• Use the sauce on salmon, tofu, or shrimp for an easy protein swap.

• Leftovers reheat beautifully for lunch the next day (hello, meal prep!).

Save This for Your Next Weeknight Dinner!

There’s just something about that sticky-sweet garlic glaze that makes this feel like a takeout treat—but it’s homemade, healthier, and honestly better. If you try this Air Fryer Honey Soy Garlic Chicken, let me know in the comments how it turned out.

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Air Fryer Honey Soy Garlic Chicken Thighs

Yield 3-4

Author Kim Alexander

Sweet, sticky, garlicky chicken thighs cooked to perfection in the air fryer and served with stovetop broccoli and fluffy white rice. The ultimate easy weeknight dinner!

Cook modePrevent screen from turning off

Ingredients

For the Chicken + Marinade:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp soy sauce
• 1½ tbsp honey
• 1 tbsp olive oil
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• ½ tsp paprika
• Black pepper, to taste

For the Sides:

• 1 cup jasmine or white rice
• 2 cups broccoli florets
• 1 tsp olive oil or butter
• Salt & pepper to taste

Instructions

1. In a bowl, whisk together soy sauce, honey, olive oil, minced garlic, paprika, and black pepper.
2. Add chicken thighs and coat well. Marinate for at least 30 minutes (or overnight if prepping ahead).
3. Rinse the rice until water runs clear. In a pot, combine rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 18–20 minutes until fluffy.
4. Preheat air fryer to 375°F.
5. Remove chicken from marinade (letting excess drip off) and place skin-side down in the air fryer basket.
6. Air fry for 15 minutes, flip, and cook another 15–18 minutes, or until internal temp reaches 175°F and skin is golden and crispy.
7. While the chicken cooks, combine soy sauce, honey, water, garlic, and pepper in a small saucepan. Simmer over low heat for 3–5 minutes until slightly thickened.
8. Bring a pot of water to a boil. Add broccoli and cook for 2–3 minutes until bright green and fork-tender.
9. Drain, then toss with a little olive oil or butter, and season with salt and pepper.
10. Brush or drizzle the warm sauce over cooked chicken. Serve with rice and broccoli, and spoon extra sauce over everything if desired.

Notes

For crispier skin, air fry at 400°F for the last 3–4 minutes.

If you want more sauce for drizzling, double the marinade and simmer half of it separately to reduce (never reuse raw marinade).

This makes excellent leftovers for lunch the next day.

Nutrition Facts

Calories

765

Fat

39 g

Sat. Fat

10 g

Carbs

64 g

Fiber

3 g

Net carbs

61 g

Sugar

10 g

Protein

39 g

Sodium

908 mg

Cholesterol

189 mg

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