Ingredients
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
Instructions
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.