Ingredients

The following ingredients have 4 Servings
  • 1/3 cup fresh orange juice
  • 1 tablespoon + 2 teaspoons balsamic vinegar
  • 1 tablespoon + 2 teaspoons honey
  • 3/4 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 8 (about 28 oz.) boneless, skinless chicken thighs (trimmed)
  • 1 tablespoon minced flat-leaf parsley

Instruction

  • In a glass or ceramic bowl, whisk together the orange juice, balsamic vinegar, honey, Dijon mustard, salt and pepper. Set aside ¼ cup of the sauce.
  • Add the chicken to the bowl with the remaining marinade. Toss to coat the chicken. Cover, refrigerate and marinate the chicken for at least an hour and up to overnight.
  • Preheat the air fryer to 400 degrees F.
  • Arrange half of the chicken in a single layer in the air fryer basket. Cook until the chicken is cooked through, turning halfway through, about 10 minutes total. Repeat with the remaining chicken.
  • While the chicken is cooking, pour the ¼ cup reserved marinade into a small saucepan set over medium heat. Cook, stirring frequently, until the glaze reduces slightly, 3 to 4 minutes.
  • Drizzle the glaze over the chicken and garnish with the parsley. Serve.