Sweet Chili Air Fryer Chicken (Printable)

Sticky sweet chili glazed chicken thighs air-fried to crispy golden perfection in under 30 minutes.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)

→ Marinade & Glaze

02 - 1/3 cup sweet chili sauce
03 - 1 tablespoon soy sauce (or tamari for gluten-free)
04 - 1 tablespoon honey
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon salt

→ Garnish

09 - 1 tablespoon chopped fresh cilantro
10 - 1 teaspoon sesame seeds
11 - Lime wedges, for serving

# How-To:

01 - Preheat your air fryer to 380°F (195°C) for 3-5 minutes.
02 - In a medium bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, garlic powder, black pepper, and salt until smooth and well combined.
03 - Pat the chicken thighs thoroughly dry with paper towels to ensure proper crisping.
04 - Add the chicken thighs to the marinade bowl and toss until evenly coated on all sides. Reserve 2 tablespoons of the marinade for glazing later.
05 - Place the chicken thighs skin-side down in the air fryer basket in a single layer. Work in batches if necessary to avoid overcrowding.
06 - Air fry at 380°F for 10 minutes until the underside begins to brown.
07 - Flip the thighs skin-side up and brush generously with the reserved marinade using a basting brush.
08 - Continue air frying for another 8-10 minutes until the internal temperature reaches 165°F (74°C) and the skin is golden and caramelized.
09 - Let the chicken rest for 3 minutes to allow juices to redistribute. Garnish with fresh cilantro, sesame seeds, and serve alongside lime wedges.

# Expert Advice:

01 -
  • The glaze caramelizes in the air fryer into something that tastes like it took hours, not minutes.
  • Cleanup is almost embarrassingly easy since nothing sticks the way it does on a baking sheet.
02 -
  • Skipping the preheat means the skin will steam before it has a chance to crisp, leaving you with a rubbery texture that no amount of extra time can fix.
  • Reserving that small portion of marinade before the raw chicken touches it is the difference between a safe glaze and a cross contamination problem.
03 -
  • Lightly scoring the skin in a crosshatch pattern before marinating lets the glaze seep deeper and creates more surface area for caramelization.
  • If your air fryer tends to cook unevenly, rotate the basket halfway through and you will never again end up with one pale thigh hiding in the back.

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