A delicious recipe for Sticky Sweet Chili Chicken Thighs made in an air fryer, featuring a flavorful marinade and crispy skin.
Author:Isabella
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 pounds bone-in, skin-on chicken thighs
1 cup sweet chili sauce
2 tablespoons soy sauce
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon ground ginger
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoon rice vinegar
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Chopped green onions and sesame seeds for garnish
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the sweet chili sauce, soy sauce, honey, minced garlic, ground ginger, vegetable oil, sesame oil, rice vinegar, black pepper, and red pepper flakes (if using). Mix well to create the marinade.
Add the chicken thighs to the bowl, ensuring they are well coated in the marinade. Cover and let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Place the marinated chicken thighs on a baking sheet lined with parchment paper, skin side up.
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy. Baste with the remaining marinade halfway through cooking for extra flavor.
Once done, remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped green onions and sesame seeds before serving.
Notes
For a healthier option, use skinless chicken thighs or chicken breasts.
Serve with steamed rice or quinoa and a side of stir-fried vegetables for a complete meal.