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Craving something bold for a weeknight meal? These air fryer Sticky Sweet Chili Chicken Thighs totally hit the spot. You get juicy, tender meat topped with a crispy skin and that glossy, finger-licking glaze. It's an easy way to shake up your usual chicken with hardly any work.
When I whip these up for movie night, they're gone before I even put the plates out. My kids can't get enough; they're always back in the kitchen for more. That sticky glaze just makes everyone sneak seconds.
Irresistible Ingredients
- Sesame oil: Toasted is best for a classic nutty punch and richness
- Oyster sauce: Adds depth and makes the glaze stick better Look for a thick kind that’s pretty glossy on a spoon
- Soy sauce: Evens out the sweet with a salty layer Use low sodium if you don’t want it too salty
- Sweet chili sauce: Makes everything sticky and sweet Pick one with chili and garlic high up on the ingredient list
- Pepper: A little hit of background warmth Crack it fresh if you want more bite
- Salt: Brings flavors forward I like kosher because it’s easy to pinch
- Garlic powder: Gives a quick, even pop of garlic through every bite
- Avocado oil: Keeps skin crisp thanks to its high smoke point Cold pressed is a nice bonus
- Bone in chicken thighs: The juiciest, most delicious Go for ones that look firm and have a healthy pink color
Simple Steps
- Time to Serve:
- Let the chicken hang out for a few minutes before digging in. Serve it hot with rice or your veggies. Want heat? Toss on some fresh sliced chilis.
- Turn on the Broiler:
- If you’re using the oven, crank the broiler for the last stretch. Watch the chicken so it doesn’t burn—just get it shiny and deep in color.
- Brush on the Glaze:
- Start slathering that sweet glaze on your chicken. Put it back in to finish cooking. Baste a couple more times so each layer gets sticky and caramelized. Keep going until the chicken’s cooked through—165 on a meat thermometer is good.
- Mix Up the Glaze:
- Grab a bowl and whisk together sweet chili, soy, oyster sauce, and sesame oil. You want it silky and smooth.
- Cook the Thighs:
- Lay the thighs in the air fryer basket (skin side down), or pop them on a parchment lined sheet tray. Spread them out a little. Air fry at 375 for 15 minutes, or roast in the oven at 400 for 20.
- Season Everything:
- Mix avocado oil, garlic powder, salt, and pepper. Rub that magic on the chicken—get it all over, even under the skin if you can.
- Prep the Chicken:
- Dry your chicken thighs well with a paper towel. That way, you’ll get the crispiest skin and everything will stick perfectly.
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I'm always in it just for the glaze. Sweet chili sauce gets even better when it caramelizes. My youngest once tried licking the sheet tray before we even ate. The whole kitchen gets this cozy smell that makes me think of fun nights in with family.
Keep It Fresh
Stash any extras in a sealed container in the fridge—they’ll be good for up to three days. The glaze gets thicker once it chills. To get some crunch back, warm it gently in the oven or air fryer. If you want that snappy skin, don’t use the microwave.
Switch Ups
Boneless thighs or drumsticks both work—just cook them a bit less or more based on size. No avocado oil? You can use light olive or canola oil. Need gluten free? Swap in tamari and double check your sweet chili sauce label for hidden wheat.
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Ways to Serve
These chicken thighs go best with jasmine or brown rice to soak up all that juicy glaze. I like them with quick-steamed broccoli or crunchy cucumber salad too. Toss on some cilantro and sesame seeds for a little fancy finish.
Background Story
The combo of sticky, sweet, and spicy comes from Asian food traditions—think Thai chili sauce mixed with classic home cooking tricks. It’s a simple way to bring bold, traditional flavors to your weeknight with super modern air fryer speed.
Common Questions
- → How do I make the chicken skin super crispy?
Dry off the thighs really well first. After cooking, broil for a couple minutes so the skin gets crisped and the glaze bubbles up.
- → Can I swap in boneless chicken thighs?
Absolutely, boneless works great. Just reduce the cook time so they don’t turn out dry, since they’ll be done faster.
- → Which sides go well with these chicken thighs?
Try with fluffy jasmine rice and your favorite veggies, like broccoli or bok choy sautéed or roasted—the combo’s awesome.
- → Is it possible to prep the sticky glaze in advance?
Yep! Mix the glaze earlier and stash it in your fridge—it’ll keep fresh for about three days.
- → Should I turn the chicken while it cooks?
You should flip it. That way the skin crisps up all over, and after flipping, slather on more glaze for awesome flavor.
- → Is this dish pretty spicy?
The chili sauce gives a gentle kick, but it’s not really hot. If you like more or less heat, just swap chili sauces or add more, your choice!