Description
A quick and easy air fryer recipe for Sticky Sweet Chili Chicken Thighs, featuring crispy skin and a flavorful glaze.
Ingredients
Scale
- 8 bone-in chicken thighs
- 1 tbsp avocado oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- ½ cup sweet chili sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
Instructions
- Preheat the air fryer to 375°F (190°C).
- Dry the chicken thighs thoroughly with a paper towel.
- Rub the thighs with avocado oil and season with garlic powder, salt, and pepper.
- Place the thighs skin side down and air fry at 375°F for 15 minutes.
- In a bowl, mix sweet chili sauce, soy sauce, sesame oil, and oyster sauce to make the glaze.
- Baste the chicken a few times with the glaze while cooking, at least three times.
- Cook for an additional 10 minutes or until the internal temperature reaches 165°F (74°C).
- For extra crisp skin, broil for the last 2-3 minutes, watching closely.
- Let the chicken rest for a few minutes before serving.
Notes
Serve over jasmine rice or with vegetable side dishes. Store in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 thigh
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg