Sticky Sweet Chili Chicken Thighs
Deliciously tender chicken thighs with a rich, sticky glaze that's both sweet and mildly spicy, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 pieces bone-in chicken thighs Skin-on for extra crispiness
- 1 tbsp avocado oil For seasoning
- 1 tsp garlic powder For flavor
- ½ tsp salt
- ½ tsp pepper
Sauce Ingredients
- ½ cup sweet chili sauce Add more for extra sweetness
- 3 tbsp soy sauce For umami flavor
- 1 tbsp oyster sauce Can substitute with more soy sauce
- 1 tbsp sesame oil Adds nuttiness
Instructions
Preparation
- Preheat the air fryer to 375°F (190°C).
- Pat the chicken thighs dry with a paper towel to ensure crispy skin.
- Season the chicken thighs with avocado oil, garlic powder, salt, and pepper.
Cooking
- Air fry the chicken skin side down at 375 degrees for 15 minutes.
- In a small bowl, mix together the sweet chili sauce, soy sauce, oyster sauce, and sesame oil.
- Baste the chicken a few times with the sauce while cooking for caramelization.
- Add another 10 minutes of cooking time or until the chicken reaches an internal temperature of 165°F (74°C).
- For a crispy finish, broil for the last 2-3 minutes, keeping a close watch.
- Remove the chicken from the air fryer and let it rest for a few minutes.
Notes
Serve over jasmine rice or with favorite vegetable sides. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.