Air-fried Huli Huli Chicken Thighs

• masa aktif: 10 minutes
• jumlah masa: 40 minutes

Bahan-bahan

Marinade:

1 Cup light soy sauce

6 Clove garlic, minced

1 (2-inch) piece fresh ginger, minced

8 boneless, skinless chicken thighs

Sauce:

1 Cup pineapple juice

1/3 Cup light soy sauce

1/4 Cup honey

1/4 Cup gochujang

4 Clove garlic, minced

1 (1-inch) piece fresh ginger, minced

1 Whole lime, juiced

For the grill:

1/2 Whole pineapple, peeled, cored, and cut into thick spears

1/2 onion, sliced

Garnish:

1 Whole scallion, thinly sliced

1 Tablespoon toasted sesame seeds

1 Bunch chopped fresh cilantro

Arahan

Step 1

Marinate the thighs: In a medium bowl, whisk the soy sauce, garlic, and ginger. Add the thighs and toss to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.

Step 2

Make the sauce: Combine all the sauce ingredients in a saucepan and whisk together until smooth. Bring to a simmer over medium heat, then let the sauce bubble away and reduce for 15 to 20. Set aside. (The sauce may be made up to a day ahead; cover and refrigerate and reheat gently to serve.)

Step 3

When ready to cook, set air fryer to 400F.

Step 4

Place the pineapple spears and onions in the air fryer basket. Cook the pineapple and onion, turning them occasionally, until lightly charred on all sides, about 10 minutes. Transfer to a cutting board and cut into 1-inch pieces.

Step 5

Reserve 1/2 cup of the sauce separately. Place the chicken thighs in the air fryer basket skinned side down (discard the marinade). Cook, brushing the chicken with the sauce occasionally and flipping the thighs once about halfway through cooking, until tender and cooked through (about 170°F on an instant read thermometer), 20 to 25 minutes.

Step 6

Transfer the thighs, onions, and pineapple to a platter or plate and drizzle with some of the reserved sauce or chop up the chicken and serve over rice. Sprinkle the scallions, sesame seeds, and cilantro over the pineapple and chicken and serve. Enjoy!