Name: Air-Fryer Brown Sugar-Balsamic-Glazed Bone-In Chicken Breast
Total time: 30 min
Ingredients: 1 (10- to 12-ounce) bone-in split chicken breast , trimmed; 1 teaspoon extra-virgin olive oil; ⅛ teaspoon table salt; ⅛ teaspoon ground black pepper; 2 tablespoons packed brown sugar; 2 teaspoons balsamic vinegar; 1 small garlic clove , minced to paste

Why This Recipe Works

Bone-in chicken air-fries quickly and takes very little prep. We rubbed the breast with a little oil and sprinkled on salt and pepper. Starting the chicken skin side down helped the fat render. We roasted the chicken at 350 degrees, instead of 400, which we often use to quickly air-fry proteins. The lower temperature helped minimize moisture loss. For added flavor, we glazed one side of the breast with a mixture of brown sugar, balsamic vinegar, and garlic.

Before You Begin

If you plan to discard the chicken skin before serving, reserve the glaze and brush it on the chicken after removing the skin. This recipe is written to serve 1 but can be easily scaled to serve up to 4 people.

Instructions

Pat chicken dry with paper towels, rub with oil, and sprinkle with salt and pepper. Arrange breast skin side down in air-fryer basket. (Space additional breasts evenly apart, alternating ends.) Place basket into air fryer, set temperature to 350 degrees, and cook for 10 minutes.

Microwave sugar, vinegar, and garlic in small bowl until mixture is fluid, about 30 seconds, stirring halfway through microwaving. Flip and rotate breast, then brush with glaze. Return basket to air fryer and cook until chicken is well browned and registers 160 degrees, 15 to 20 minutes. Discard skin, if desired. Let chicken rest for 5 minutes before serving.