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Sticky Sweet Chili Chicken Thighs in Air Fryer Recipe

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  • Author: admin
  • Prep Time: 0h 15m
  • Cook Time: 0h 20m
  • Total Time: 0h 35m
  • Yield: 6 servings
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: Asian Fusion

Description

These Sticky Sweet Chili Chicken Thighs are perfectly cooked in the air fryer, delivering a crispy, golden-brown exterior with a sticky, flavorful sweet chili glaze. Marinated with a delicious blend of sweet chili sauce, soy sauce, honey, garlic, and ginger, this recipe is quick to prepare and ideal for a weeknight dinner or casual gathering.

Ingredients

Scale

Chicken

  • 6 chicken thighs

Marinade

  • 1/2 cup sweet chili sauce
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil

Instructions

  1. Preheat the air fryer: Set your air fryer to 400°F (200°C) and let it preheat for 5 minutes to ensure even cooking.
  2. Prepare the marinade: In a bowl, combine sweet chili sauce, soy sauce, honey, minced garlic, grated ginger, salt, and black pepper. Stir the mixture thoroughly until all ingredients are well blended.
  3. Add oil to marinade: Pour in the vegetable oil to the marinade and mix well to help the chicken retain moisture and develop a crispy exterior.
  4. Marinate the chicken: Place the chicken thighs into a large zip-top bag and pour the marinade over them. Seal the bag securely.
  5. Massage to coat: Gently massage the marinade into the chicken through the bag to ensure each piece is evenly coated.
  6. Refrigerate the chicken: Let the chicken marinate in the refrigerator for at least 30 minutes. For deeper flavor, marinate overnight.
  7. Prepare for cooking: Remove the chicken thighs from the marinade, shaking off any excess to avoid sogginess.
  8. Arrange in air fryer: Place the chicken thighs in a single layer inside the air fryer basket to allow optimal air circulation.
  9. Cook first side: Air fry the chicken at 400°F (200°C) for 10 minutes until the underside is golden and crispy.
  10. Flip and finish cooking: Turn the chicken thighs over and cook for another 8 to 10 minutes, or until they reach an internal temperature of 165°F (74°C) and are cooked through.
  11. Rest the chicken: Remove the chicken from the air fryer and let it rest for a few minutes, allowing juices to redistribute and the texture to settle.
  12. Serve: Plate the sticky sweet chili chicken thighs with your favorite sides and enjoy a deliciously sticky and flavorful meal.

Notes

  • Marinating overnight intensifies the flavors for a more delicious chicken.
  • Ensure the chicken pieces are not overcrowded in the air fryer basket to achieve the best crispiness.
  • Check the internal temperature with a meat thermometer to ensure safe cooking.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.

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Find it online: https://quickhomedishes.com/sticky-sweet-chili-chicken-thighs-in-air-fryer-recipe/