Sweet Chili Air Fryer Chicken Thighs (Print version)
Crispy skin, juicy meat, and a sticky-sweet chili glaze make this air fryer chicken irresistibly delicious.
# What you'll need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 2 pounds)
→ Marinade & Glaze
02 - 1/2 cup sweet chili sauce
03 - 2 tablespoons soy sauce
04 - 1 tablespoon honey
05 - 1 tablespoon rice vinegar
06 - 2 cloves garlic, minced
07 - 1 teaspoon grated fresh ginger
08 - 1/2 teaspoon crushed red pepper flakes
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Garnish
11 - 2 tablespoons chopped fresh cilantro or green onions
12 - 1 teaspoon toasted sesame seeds
# Method:
01 - Pat chicken thighs completely dry using paper towels. Season both sides lightly with salt and black pepper.
02 - In a medium bowl, whisk together sweet chili sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes until fully incorporated.
03 - Add seasoned chicken thighs to the bowl, turning to coat thoroughly in the glaze. Let marinate for at least 10 minutes, or refrigerate up to 2 hours for deeper flavor penetration.
04 - Preheat air fryer to 400°F for 3 minutes before cooking.
05 - Place marinated chicken thighs in the air fryer basket skin-side up, arranging in a single layer without overcrowding. Reserve remaining marinade for glazing.
06 - Air fry chicken for 14 minutes at 400°F to render fat and begin crisping the skin.
07 - While chicken cooks, transfer reserved marinade to a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer for 2-3 minutes until slightly thickened and reduced.
08 - Brush chicken thighs generously with the thickened glaze. Return to air fryer for an additional 4 minutes until skin is crispy and caramelized, and internal temperature reaches 165°F.
09 - Remove chicken from air fryer and let rest for 2-3 minutes to allow juices to redistribute. Garnish with chopped cilantro or green onions and toasted sesame seeds before serving.
# Expert advice:
01 -
- The skin gets impossibly crispy while the meat stays juicy inside
- That sticky glaze caramelizes into something youll want to put on everything
- From marinade to table in under 30 minutes with almost zero cleanup
02 -
- Never overcrowd your air fryer basket or the skin will steam instead of crisp
- Always boil leftover marinade before using it as a glaze
- A meat thermometer is your friend, aim for 165°F internally
03 -
- Line your air fryer basket with foil for easier cleanup
- Let the chicken rest after cooking so the juices redistribute