Sweet Chili Air Fryer Chicken Thighs (Printable)
Crispy, juicy chicken thighs coated in a sweet and spicy glaze, cooked to perfection in the air fryer.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 2 lbs)
→ 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
# How-To Steps:
01 - Pat chicken thighs dry with paper towels and season lightly with salt and black pepper.
02 - Whisk together sweet chili sauce, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes until well combined.
03 - Add chicken thighs to the bowl and toss to coat thoroughly. Let marinate for at least 10 minutes or up to 2 hours in the refrigerator for deeper flavor.
04 - Preheat air fryer to 400°F for 3 minutes.
05 - Arrange chicken thighs skin-side up in the air fryer basket in a single layer. Reserve remaining marinade.
06 - Air fry for 14 minutes.
07 - While chicken cooks, transfer reserved marinade to a small saucepan. Bring to a boil, then simmer for 2–3 minutes until slightly thickened.
08 - Brush chicken thighs with thickened glaze. Air fry for an additional 4 minutes, or until the skin is crispy and the internal temperature reaches 165°F.
09 - Remove chicken and let rest for 2–3 minutes. Garnish with cilantro or green onions and sesame seeds before serving.
# Expert Tips:
01 -
- The glaze caramelizes into a candy-like shell while keeping the meat juicy
- Everything comes together in under 30 minutes with almost zero cleanup
02 -
- I once skipped the step of boiling the leftover marinade and ended up with a watery glaze that never properly thickened
- Crowding the air fryer basket creates steam instead of crispiness, so cook in batches if necessary
03 -
- Patting the chicken completely dry before marinating is the secret to that restaurant-quality crispy skin
- Let the glaze cool slightly before brushing so it sticks better instead of running right off