Eosinophilic Esophagitis Friendly Air Fryer Honey Garlic Chicken
Total time35 min
Prep time10 min
Cook time25 min
4.7(5)
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the honey garlic sauce
- ⅓ cup honey
- 3 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp apple cider vinegar
- ¼ tsp red pepper flakes (optional)
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the air fryer to 400°F (200°C) for 3 minutes. Pat the chicken thighs completely dry with paper towels.
- 2
In a small bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the mixture evenly over all sides of the chicken thighs.
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