Sweet Chili Air Fryer Chicken (Printable)
Juicy chicken thighs coated in sweet chili glaze, air fried until crispy and golden. Ready in just 30 minutes.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
→ Marinade and Sauce
02 - 1/3 cup sweet chili sauce
03 - 2 tablespoons soy sauce
04 - 1 tablespoon olive oil
05 - 1 tablespoon honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Garnish
10 - 2 tablespoons chopped green onions
11 - 1 teaspoon toasted sesame seeds
# How-To Steps:
01 - Pat the chicken thighs thoroughly dry with paper towels to ensure proper browning and crisping during cooking.
02 - In a mixing bowl, whisk together the sweet chili sauce, soy sauce, olive oil, honey, minced garlic, grated ginger, salt, and black pepper until fully combined.
03 - Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, turning each piece to coat evenly. Marinate for at least 10 minutes, or up to 4 hours refrigerated for deeper flavor penetration.
04 - Preheat the air fryer to 380°F for 3 minutes.
05 - Place the chicken thighs skin-side up in a single layer in the air fryer basket. Brush the tops generously with the remaining marinade.
06 - Cook for 20 minutes, flipping the thighs halfway through and basting with any leftover marinade. Continue cooking until the skin is golden and the internal temperature registers 165°F.
07 - Let the chicken rest for 3 minutes to allow juices to redistribute. Transfer to a serving plate, garnish with chopped green onions and toasted sesame seeds, and serve immediately.
# Expert Suggestions:
01 -
- The air fryer does all the hard work, giving you shatteringly crispy skin while the meat stays incredibly juicy underneath.
- That sweet chili glaze balances tangy, sweet, and savory so well that even picky eaters clean their plates.
02 -
- Crowding the air fryer basket is the fastest way to end up with steamed instead of crispy chicken, so cook in batches if needed.
- If you want extra crunch, give the chicken an additional two to three minutes at the end and watch it closely so the sugars do not burn.
03 -
- Reserve a spoonful of marinade before it touches the raw chicken so you can brush it on during cooking without any worry.
- Letting the cooked chicken rest those three minutes is not optional because cutting in too early means losing half the juices to the cutting board.