Honey Butter Chicken

1.5 pounds chicken thighs boneless, skinless

2 T soy sauce

1 T honey

1 tsp garlic powder

¼ tsp salt

Freshly cracked black pepper

Honey Butter Sauce:

¼ cup soy sauce

¼ cup honey

4 garlic cloves minced

¼ cup water

3 T butter

1 tsp cornstarch

In a large bowl, add chicken thighs, soy sauce, honey, garlic powder, salt and pepper. Marinate for 10 mins (or up to overnight).

Preheat air fryer to 425⁰F for a few mins. Add chicken thighs (don’t overcrowd and cook in batches as needed) and air fry for 11-14 mins until browned and cooked through (internal temperature should be 165⁰F or more)

While the chicken is cooking, combine soy sauce, honey, garlic, water, and cornstarch in a cup or bowl and set aside. In a medium shallow pan on medium heat, add butter and let it melt down then add the sauce and cook down for 1-2 mins, until thickened. Remove and set aside.

Once chicken is done, pour the sauce over the chicken and coat evenly (save a little sauce for dipping later). Serve chicken with fluffy white rice, veggies, and other sides you desire.

If you don't have an air fryer, you can pan-fry the chicken on each side for 4-6 mins or bake them in the oven at 400⁰F for 20-25 mins. Make sure the internal temperature reaches 165⁰F.