Sweet Chili Air Fryer Chicken (Printable)
Sticky sweet chili glazed chicken thighs, air-fried to crispy golden perfection in just 30 minutes.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
→ Marinade & Glaze
02 - 1/3 cup sweet chili sauce
03 - 1 tablespoon soy sauce (or tamari)
04 - 1 tablespoon honey
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon salt
→ Garnish
09 - 1 tablespoon chopped fresh cilantro
10 - 1 teaspoon sesame seeds
11 - Lime wedges, for serving
# How-To:
01 - Preheat your air fryer to 380°F for 3-5 minutes.
02 - In a medium bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, garlic powder, black pepper, and salt until well combined.
03 - Pat the chicken thighs dry with paper towels to ensure crispy skin.
04 - Add the chicken thighs to the bowl and toss until evenly coated. Reserve 2 tablespoons of the marinade for glazing later.
05 - Arrange the thighs skin-side down in the air fryer basket in a single layer, working in batches if needed. Air fry for 10 minutes.
06 - Flip the thighs skin-side up and brush generously with the reserved marinade.
07 - Continue air frying for another 8-10 minutes, or until the internal temperature reaches 165°F and the skin is golden and crispy.
08 - Let the chicken rest for 3 minutes. Garnish with fresh cilantro, sesame seeds, and serve with lime wedges.
# Expert Tips:
01 -
- The glaze caramelizes in the air fryer into something that tastes like you spent hours reducing a sauce on the stove.
- Bone-in thighs stay incredibly juicy while the skin gets that shattering crunch you usually only get from deep frying.
02 -
- If you skip drying the chicken thoroughly, the glaze will slide right off and you will end up with soggy skin instead of the crackling kind.
- Reserving that small amount of marinade before the raw chicken goes in is the difference between a glossy finish and a food safety concern.
03 -
- Lightly oiling the air fryer basket before placing the chicken down prevents the skin from tearing when you flip.
- If your sweet chili sauce is on the thinner side, add an extra half tablespoon of honey to help the glaze cling and caramelize properly.