Air fryer chicken thighs
Crispy, juicy chicken thighs cooked in the air fryer with a simple soy‑butter glaze.
Allergens: contains cereals containing gluten, milk, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 3g carbs · 1g sugars · 0g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|---|
| Chicken thighsuse 1.5kg | 4 × £3.96450g · £0.90 per 100g | 2 × £2.991kg · £0.30 per 100g | £5.501.5kg · £0.37 per 100g | 2 × £3.401kg · £0.34 per 100g |
| Soy sauceuse 30ml | £0.57150ml · £0.38 per 100ml | £0.55150ml · £0.37 per 100ml | £0.55150ml · £0.37 per 100ml | £0.90150ml · £0.60 per 100ml |
| Unsalted butterpack 250g · use 30g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Onionpack 1kg · use 150g | £0.98£0.10 per 100g | £0.95£0.10 per 100g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Basket total (full packs) | £19.24 | £9.33 | £8.85 | £10.50 |
| Cost of what this recipe uses | £13.99 | £4.98 | £6.03 | £5.65 |
| Per serving | £3.50 | £1.25 | £1.51 | £1.41 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh out 1.5 kg of chicken thighs and pat them dry with kitchen paper. Trim any excess skin if you prefer less fat. Roughly chop the 150 g onion into 1‑cm dice. Set a bowl aside for the marinade.
- Melt 30 g unsalted butter in a small saucepan over low heat, then stir in 30 ml soy sauce and the diced onion. Cook for 2‑3 minutes until the onion turns translucent and the sauce is glossy. Remove from heat and let cool slightly.
- Place the chicken thighs in a large zip‑lock bag, pour over the butter‑soy mixture, and add a pinch of salt and black pepper from the pantry. Seal the bag, massage to coat every piece, then let it marinate at room temperature for 10 minutes while you pre‑heat the air fryer.
- Pre‑heat the air fryer to 200 °C (fan‑assisted) for 3 minutes on the high setting. While it heats, line the bottom of the basket with a single sheet of parchment paper lightly brushed with 1 tbsp vegetable oil to prevent sticking.
- Arrange the marinated thighs in a single layer inside the basket, skin side up, leaving a small gap between each piece for air circulation. This should fit about four thighs comfortably; if necessary, cook in two batches.
- Air‑fry the first batch for 12 minutes, then open the drawer, flip each thigh using tongs, and spray lightly with a second drizzle of vegetable oil. Return the basket and cook for a further 10 minutes until the skin is deep golden and the meat reaches 75 °C internal temperature.
- When the timer goes off, check one piece with a meat thermometer; the juices should run clear and the flesh should no longer be pink. If any thigh needs a minute or two more, add them and re‑check.
- Transfer the cooked thighs to a warm plate, cover loosely with foil and let rest for 5 minutes – this keeps them juicy. Serve immediately with a side of steamed veg or rice, and enjoy the buttery‑soy glaze that clings to the crisp skin.
Tips
- For a cheaper version, replace soy sauce with a splash of reduced‑salt stock and a drizzle of honey for sweetness.
- Batch‑cook the thighs, cool within 1‑2 hours, then freeze in portion‑size bags; defrost in the fridge overnight and reheat in the air fryer at 180 °C until steaming hot.
- Reheat leftovers only once, ensuring the centre reaches at least 75 °C and the skin regains a crisp finish by finishing with a 2‑minute blast at high heat.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Soy sauce · about 470ml left
Keeps for months in the cupboard once sealed. Use it in: Egg fried rice, Vegetable stir-fry with tofu, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 220g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).