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Mia

Sticky Sweet Chili Chicken Thighs in Air Fryer: Quick and Delicious!

A quick and delicious recipe for Sticky Sweet Chili Chicken Thighs made in an air fryer, perfect for a flavorful meal.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds bone-in skin-on chicken thighs
  • 1/2 cup sweet chili sauce
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame seeds optional, for garnish
  • 2 green onions sliced (optional, for garnish)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, minced garlic, ground ginger, and black pepper until well combined.
  3. Add the chicken thighs to the bowl and toss to coat them evenly in the marinade. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
  4. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs skin-side down and sear for about 5 minutes until the skin is golden brown.
  5. Flip the chicken thighs over and pour any remaining marinade over them. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  6. If desired, broil the chicken for an additional 2-3 minutes to crisp up the skin.
  7. Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with sesame seeds and sliced green onions if desired.

Nutrition

Serving: 1chicken thighCalories: 350kcalCarbohydrates: 10gProtein: 24gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 18gCholesterol: 100mgSodium: 800mgSugar: 10g

Notes

  • For a spicier kick, add 1-2 teaspoons of sriracha or red pepper flakes to the marinade.
  • Serve the chicken over steamed rice or quinoa to soak up the delicious sauce.

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