Sticky Sweet Chili Chicken Thighs
Enjoy crispy, air-fried chicken thighs coated in a savory-sweet chili glaze, perfect for a quick weeknight dinner or meal prep.
Ingredients
Chicken Thighs Ingredients
- 8 pieces bone-in chicken thighs
- 1 tbsp avocado oil substitute: neutral oil or olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Glaze Ingredients
- ½ cup sweet chili sauce store-bought or homemade
- 3 tbsp soy sauce use low-sodium if preferred
- 1 tbsp oyster sauce for umami; replace with hoisin for vegetarian option
- 1 tbsp sesame oil adds nutty aroma; optional
Instructions
Preparation
- Preheat the air fryer to 375°F (190°C) for 3–5 minutes.
- Pat the chicken thighs very dry with paper towels.
- Rub each thigh with avocado oil and sprinkle garlic powder, salt, and pepper evenly over both sides.
Cooking
- Place thighs skin-side down in a single layer in the air fryer basket. Cook at 375°F for 15 minutes.
- Meanwhile, whisk together sweet chili sauce, soy sauce, oyster sauce, and sesame oil in a small bowl to make the sticky glaze.
- After 15 minutes, flip the thighs skin-side up and baste each thigh with glaze.
- Continue cooking for about 10 more minutes, basting two more times (roughly every 3–4 minutes) until the thickest part reaches 165°F (74°C).
- For an extra-crisp finish, broil under the oven's broiler for 2–3 minutes, watching closely to avoid burning.
Serving
- Remove thighs and let rest for 3–5 minutes before serving.
- Serve over steamed jasmine rice or coconut rice to soak up the glaze.
- Add quick sides like steamed broccoli, sautéed bok choy, or a crisp cucumber salad.
Notes
Patting skin dry is crucial for crispiness. Baste multiple times for a sticky finish. If using boneless thighs or breasts, adjust cooking time accordingly.