Name: Sweet Chili Chicken Thighs in the Air Fryer
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: For the Chicken:; Chicken thighs (bone-in or boneless); 1–2 tbsp avocado oil; 1 tsp lemon pepper; 1 tsp garlic powder; Salt and pepper to taste; For the Sweet Chili Glaze:; ½ cup sweet chili sauce; 1 tbsp soy sauce (or tamari/coconut aminos for gluten-free); 1 tbsp lemon juice (or lime juice); 1 tsp sesame oil; Optional: 1 tsp oyster sauce for extra umami

These sweet chili chicken thighs are air-fried to crispy perfection and glazed in a sticky, tangy-sweet sauce. It’s a fast and flavorful dinner that’s perfect for any night of the week. Sweet Chili Chicken Thighs in the Air Fryer

Why You’ll Love This Recipe

I love this dish for how quickly it comes together with just a handful of ingredients. The air fryer crisps the chicken skin while keeping the meat juicy, and the sweet chili glaze brings everything together with bold, balanced flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken thighs (bone-in or boneless)
Avocado oil
Lemon pepper
Garlic powder
Salt
Pepper

Sticky Sweet Chili Glaze:

Sweet chili sauce
Soy sauce
Lemon juice
Sesame oil
Optional: Oyster sauce for extra depth

Directions

I start by preheating the air fryer or oven to 375°F (190°C).
Then I pat the chicken thighs dry to help the skin get extra crispy.
In a bowl, I mix avocado oil, lemon pepper, garlic powder, salt, and pepper, then rub it all over the chicken.
I place the thighs skin-side down in the air fryer and cook for 15 minutes.
While that’s cooking, I whisk together the glaze ingredients in a separate bowl.
I flip the chicken and air fry for 10 more minutes.
After that, I baste the chicken generously with the glaze and cook for another 10 minutes or until it reaches 165°F (74°C) internally.
For a crispy finish, I broil the chicken for 2–3 minutes at the end.
I let it rest for a few minutes before serving over jasmine rice or with vegetables.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I switch avocado oil with olive or vegetable oil sometimes.
I use lime juice instead of lemon juice for a zestier glaze.
I swap out soy sauce for tamari or coconut aminos for a gluten-free option.
Sometimes I add chili flakes to the glaze for extra heat.

Storage/Reheating

Storage: I refrigerate cooled leftovers in an airtight container within 2 hours of cooking.
Freezing: I wrap portions tightly and freeze in a labeled container.
Reheating: I prefer reheating in the air fryer at 350°F for a few minutes. The microwave works too for convenience.

FAQs

How long should I marinate the chicken thighs?

I don’t marinate these thighs. The quick seasoning and basting with glaze make marinating unnecessary.

What’s the recommended internal temperature for perfectly cooked thighs?

I always cook my chicken thighs to an internal temperature of 165°F (74°C) for safety and juiciness.

How can I achieve a crispy finish on the chicken thighs?

I pat the thighs dry before seasoning and always broil them for a few minutes to caramelize the glaze.

Can I bake these instead of air frying?

Yes, I bake them at 400°F (200°C) for 30 minutes, flipping halfway, and still baste with the glaze for great results.

What sides go well with sweet chili chicken thighs?

I love pairing them with jasmine rice, cucumber salad, or even Asian-style noodles for a balanced meal.

Conclusion

This sweet chili chicken thigh recipe is one of my go-to dishes for a satisfying, stress-free dinner. With its crispy texture, sticky glaze, and simple method, it always hits the spot—whether I’m cooking for myself or for guests.