Sweet Chili Air Fryer Chicken (Print version)

Crispy glazed chicken thighs with sweet chili and soy, cooked in the air fryer for a quick weeknight dinner.

# What goes in:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (about 2 lbs)

→ Marinade & Glaze

02 - 1/3 cup sweet chili sauce
03 - 2 tablespoons soy sauce
04 - 1 tablespoon honey
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon olive oil
07 - 2 garlic cloves, minced
08 - 1 teaspoon freshly grated ginger
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish

11 - 2 tablespoons chopped fresh cilantro
12 - 1 tablespoon toasted sesame seeds
13 - 1 lime, cut into wedges

# Cooking steps:

01 - Pat the chicken thighs thoroughly dry with paper towels to ensure maximum crispiness during air frying.
02 - In a mixing bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, olive oil, minced garlic, grated ginger, salt, and black pepper until well combined.
03 - Place the chicken thighs in a large zip-top bag or shallow dish. Pour 2/3 of the marinade over the chicken, reserving the remaining portion for glazing. Marinate for at least 20 minutes or up to overnight in the refrigerator.
04 - Preheat your air fryer to 390°F.
05 - Remove the chicken from the marinade, shaking off any excess. Place the thighs skin-side down in the air fryer basket in a single layer, ensuring they are not overcrowded.
06 - Air fry for 12 minutes, then flip the chicken and brush generously with the reserved marinade. Continue air frying for another 10 minutes until the skin is crispy and the internal temperature reaches 165°F.
07 - Remove the chicken from the air fryer and let it rest for 3 minutes. Garnish with chopped cilantro, toasted sesame seeds, and a squeeze of fresh lime juice before serving.

# Tips from flavorandfeast:

01 -
  • The glaze caramelizes in the air fryer into a lacquered, sticky crust that rivals any takeout version you have tried.
  • Bone in, skin on thighs stay incredibly juicy inside while the outside gets shatteringly crisp.
  • Most of the work is waiting while the marinade does its thing, so active cooking time is under fifteen minutes.
02 -
  • Skipping the drying step will leave you with flabby skin no matter how hot the air fryer gets, so take those extra seconds to pat thoroughly.
  • Reserving part of the marinade for glazing rather than using it all at once prevents cross contamination and gives you that layered, glossy finish.
03 -
  • If your air fryer basket is small, cook in batches rather than crowding, because overlapping chicken means steamed skin instead of crispy skin.
  • Brush on the reserved glaze right after flipping while the surface is still hot, and it will bake into a shell that does not wipe off on your fingers.

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