Sweet Chili Air Fryer Chicken Thighs (Print Version)

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

# Directions:

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 the glaze adheres properly and the skin crisps during cooking.
04 - Add the chicken thighs to the bowl with the glaze and toss until evenly coated on all sides. Reserve 2 tablespoons of the marinade for basting later.
05 - Arrange the chicken thighs skin-side down in the air fryer basket in a single layer. Work in batches if necessary to avoid overcrowding. Air fry for 10 minutes.
06 - Flip the chicken thighs skin-side up and brush generously with the reserved marinade using a basting brush.
07 - Continue air frying for another 8-10 minutes 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 alongside lime wedges.

# Expert Tips:

01 -
  • The glaze gets lacquered and gorgeous without you hovering over a stove or deep frying anything.
  • It transforms basic chicken thighs into something that tastes like you ordered takeout from your favorite spot.
  • Cleanup is almost nothing since the air fryer basket catches most of the mess.
02 -
  • Skipping the drying step will leave you with rubbery skin no matter how long you cook it, so grab those paper towels.
  • Reserving some marinade before the raw chicken goes in means you have a safe glaze for brushing mid cook.
03 -
  • Lightly scoring the skin in a crosshatch pattern before marinating helps the glaze penetrate deeper and crisps up more evenly.
  • Use tamari instead of soy sauce and double check your sweet chili sauce label to keep this entirely gluten free.

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