Sweet Chili Glazed Chicken Thighs (Air Fryer)
These Sweet Chili Glazed Chicken Thighs cooked in the air fryer offer a quick and flavorful dinner option with a perfect balance of sweet, tangy, and mildly spicy glaze on tender chicken. The air fryer method ensures crispy skin without extra oil, making it an easy and delicious weeknight meal.
Equipment
- Air Fryer
- Small Bowl
- Brush
- Paper Towels
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/3 cup sweet chili sauce store-bought or homemade
- 1 tablespoon soy sauce use low sodium if preferred
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar or apple cider vinegar
- sesame seeds optional, for garnish
- chopped green onions optional, for garnish
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and smoked paprika. Drizzle olive oil over the thighs and rub it in to coat well.
- In a small bowl, mix together the sweet chili sauce, soy sauce, honey, and rice vinegar until the honey is fully incorporated and the glaze is smooth.
- Preheat the air fryer to 375°F (190°C) for about 5 minutes. Place the chicken thighs skin-side down in a single layer in the air fryer basket. Cook for 12 minutes, then flip skin-side up and cook for an additional 8 minutes.
- Brush the sweet chili glaze generously over the skin of each chicken thigh. Return to the air fryer and cook for 3-5 more minutes until the glaze is caramelized and sticky. Watch carefully to avoid burning.
- Remove the chicken thighs from the air fryer and let rest for 5 minutes. Garnish with sesame seeds and chopped green onions if desired. Serve hot with preferred sides.
Notes
Dry the chicken thoroughly for crisp skin. Do not overcrowd the air fryer basket. Adjust glaze sweetness to taste. Use bone-in, skin-on thighs for best flavor and juiciness. Check internal temperature to ensure it reaches 165°F (74°C). Variations include adding cayenne for heat, fresh garlic for flavor, herbs for freshness, or using tamari for gluten-free option. If no air fryer is available, bake at 425°F (220°C) for 30-35 minutes with glazing and broiling at the end. Store leftovers in an airtight container in the fridge up to 3 days and reheat gently.