Name: Sticky Sweet Chili Chicken Thighs Recipe
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: Asian
Ingredients: 8 bone-in chicken thighs; 1 tablespoon avocado oil; 1 teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon pepper; ½ cup sweet chili sauce; 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon sesame oil

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Introduction

Sticky Sweet Chili Chicken Thighs are a deliciously caramelized and flavorful dish that’s perfect for an easy weeknight meal. The combination of sweet chili sauce and savory soy-based glaze creates a crispy, sticky coating that will have everyone asking for seconds.

A white scalloped bowl holds a dish with three glossy, caramelized grilled chicken thighs showing charred edges, resting on a bed of fluffy white rice. The chicken has a rich reddish-brown glaze and is garnished with small green chopped scallions. To the right side of the bowl, there is a fresh salad made of thinly sliced radishes, cucumber, and halved cherry tomatoes, all bright and colorful. The bowl sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 bone-in chicken thighs
1 tablespoon avocado oil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
½ cup sweet chili sauce
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil

Instructions

Step 1: Preheat your air fryer to 375°F (190°C). Pat the chicken thighs dry with a paper towel to ensure crispy skin.
Step 2: Season the chicken thighs with avocado oil, garlic powder, salt, and pepper.
Step 3: Place the chicken thighs skin side down in the air fryer and cook at 375°F for 15 minutes.
Step 4: Meanwhile, mix together sweet chili sauce, soy sauce, oyster sauce, and sesame oil in a small bowl to make the sticky glaze.
Step 5: Baste the chicken with the sticky glaze several times during cooking, about 3 times, to build a thick, caramelized coating.
Step 6: Continue cooking the chicken for an additional 10 minutes or until it reaches an internal temperature of 165°F (74°C).
Step 7: For extra crispiness, broil the chicken for 2 to 3 minutes at the end, watching carefully to avoid burning.
Step 8: Remove the chicken from the air fryer and let it rest for a few minutes before serving.
Step 9: Serve your Sticky Sweet Chili Chicken Thighs over jasmine rice or alongside your favorite vegetables.

Tips & Variations

Use a pastry brush to apply the glaze evenly and build layers of flavor.
Substitute boneless thighs if preferred, adjusting cooking time accordingly.
Add a sprinkle of toasted sesame seeds or chopped green onions for garnish.
If you don’t have an air fryer, you can bake the chicken in a preheated oven at 400°F (200°C) for about 25-30 minutes.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to maintain crispiness. Avoid microwaving to prevent the skin from becoming soggy.

How to Serve

The image shows several white bowls and a white plate arranged on a white marbled surface. In the largest bowl at the bottom is raw chicken with pale pink skin and slight fat visible. Above it, three small white bowls hold different sauces: the left one with a red chili sauce that has visible seeds, the middle one with a dark brown soy sauce, and the right one with a small amount of another dark sauce. To the right side, a white plate is divided into four sections holding fine powdered spices: greenish powder, white salt, light pink salt, and a beige powder. Next to the plate is a small square glass bottle with light yellow oil. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless thighs can be used. Reduce the cooking time slightly and monitor the internal temperature to ensure they are fully cooked.

What if I don’t have an air fryer?

You can bake the chicken in a conventional oven at 400°F (200°C) for 25-30 minutes, turning and glazing the chicken a few times to achieve a sticky, caramelized finish.