Yesterday a friend told me she wished she could cook like me. My food always looks so good and I never have any problems in the kitchen.
This morning I sent her a picture of my lunch I was making. It was supposed to be Mahogany chicken. It is Mahogany in one place but burnt in most others. I told her even the best cook in the world has problems in the kitchen from time to time. We just don’t post them on our blogs or instagram feeds. We quietly learn from our mistakes and try again and post our good looking pictures.
So what did I learn from this mistake? A glaze with so much sugar in it can burn quickly and I should have been checking it more frequently. I knew that but because I don’t use glazes very often it just didn’t occur to me at the time.
I also learned that different air fryers have different wattages and that means some cook quicker than others. It’s a matter of knowing how your particular air fryer works. When I remade the chicken to get a better picture, I dropped the temperature and extended the cooking time. I added the changes I made to the note at the bottom of the recipe.
In case you are wondering what happened to the chicken, only the skin was burned so I removed it and chopped the chicken meat up for a salad which was delicious.
From Easy Air Fryer Magazine
1 1/2 TBS soy sauce
1 1/2. tsp balsamic vinegar
1 tsp grated, peeled fresh ginger
1 garlic clove, crushed
1 TBS honey, divided
2 bone in, skin on chicken thighs, trimmed of excess skin and fat
1/2 lb broccoli florets, cut in half if big
1/2 bunch scallions, cut into 2 inch pieces
1 1/2 tsp olive oil
In a small bowl, combine the soy sauce, vinegar, ginger, garlic and 1 1/2 tsp honey, mix well. Reserve 1 1/2 tsp of the mixture for later use. Add the chicken and turn to coat. Refrigerate for 1 hour. Stir the remaining 1 1/2 tsp honey into the reserved marinade for a glaze.
Place chicken in the air fryer basket, skin side down and air fry at 375 degrees for 12 minutes. Brush chicken with reserved honey/ marinade mixture and flip using tongs. Air fry, brushing twice with the glaze, during the last 3 minutes of cooking., until the chicken is cooked through, about 10 minutes more.