Sweet Chili Air Fryer Chicken (Printable)
Crispy air-fried chicken thighs coated in sweet chili glaze for a quick, delicious meal.
# Ingredient List:
→ 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 (use gluten-free if needed)
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 (optional)
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 (optional)
# Directions:
01 - Pat chicken thighs dry with paper towels. Season lightly with salt and black pepper.
02 - In a medium bowl, 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 for glazing.
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 - After 14 minutes, 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 gets this gorgeous tacky finish that makes every finger-licking bite feel like restaurant quality
- From marinade to table in under 30 minutes with almost zero cleanup
02 -
- Never skip boiling the leftover marinade, food safety is non-negotiable when its touched raw chicken
- Overcrowding your air fryer will give you steamed rubbery skin instead of the crispy situation you want
03 -
- Pat the skin completely dry before the air fryer touches it, moisture is crispy skins enemy
- Let the chicken rest for at least 3 minutes after cooking, those juices need time to redistribute