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Honey Butter Chicken Thighs are air-fried boneless chicken thighs brushed with a luscious honey butter glaze.
Easy and delicious Honey Butter Chicken Thighs
Get dinner on the table in just half an hour with our quick and easy Honey Butter Chicken Thighs! This is one of those chicken recipes you’ll want to add to your regular rotation of meals. Not only is it incredibly easy to make, it’s also very delicious.
You’ll simply brush boneless, skinless chicken thighs with a seasoned honey butter glaze, then bake in an air fryer or convection oven for ten minutes. Flip each piece of chicken, brush with more glaze, then bake until done. Serve with more honey butter on the side or for dipping.
The seasoned honey butter is really the star of the show in this dish. It’s thick and luscious with nicely balanced sweet and savory flavors. (You might be tempted to eat it with a spoon – it’s that good!)
Key Ingredients & Substitutions
- Boneless Skinless Chicken Thighs – Trim any excess fat from the thighs. You can also use bone-in chicken thighs (with or without the skin), or boneless chicken breasts but the cooking time will vary.
- Sauce – Honey, butter (salted or unsalted), salt, pepper, garlic powder, onion powder, and paprika.
Tips & Tricks
- We baked our chicken thighs in a countertop oven with an air fryer setting, but you could also make this recipe in a standalone air fryer or a convection oven if that’s what you have.
- If using salted butter, cut back a little on the salt used in the sauce.
- At the very end of the cooking time, we broiled our chicken thighs just to brown them up a bit. If you are using a standalone air fryer, you probably won’t need to broil them at all.
- If you don’t have a convection oven or air fryer, simply bake the chicken. (The cooking time may be different.) Broil at the end to brown/caramelize the top of the chicken.
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Honey Butter Chicken Thighs
Honey Butter Chicken Thighs are air-fried boneless chicken thighs brushed with a luscious honey butter glaze.
Ingredients
1 1/2 – 2 pounds boneless skinless chicken thighs
6 tablespoons salted or unsalted butter
6 tablespoons honey
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Instructions
- Preheat air fryer or convection oven to 400 degrees F.
- If using a convection oven, line a pan with foil, tear off another equal size piece and crumple it up. Then unfold and place it in the pan. This will stop the chicken from steaming in its own juices. If using an air fryer, skip to the next step.
- Pat chicken dry and place each piece, bottom side up.
- Place all sauce ingredients in small saucepan and heat and whisk to melt butter and to combine ingredients.
- Brush onto the chicken and bake for ten minutes. Flip, brush the other side and bake for ten more minutes.
- Remove and pour juices into the sauce.
- Heat the sauce to a boil and cook a few minutes to thicken.
- Brush the chicken again and broil just long enough to brow/caramelize. If using an air fryer, skip this step as it should already be brown.
- Serve with the thickened sauce over each piece and on the side.
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Frequently Asked Questions
- Can I make Honey Butter Chicken ahead of time? Make the sauce ahead, but the recipe cooks up quickly, so no need for pre-prep.
- How do I store leftovers? Store refrigerated for up to three days.
- How do I reheat leftovers? Gently reheat in the microwave but be sure not to overheat.
- Can I freeze? Yes, the cooked chicken can be frozen in an air-sealed bag.
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