Sweet Chili Air Fryer Chicken (Print View)

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

# What You Need:

→ Chicken

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

→ 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 Steps:

01 - Set the air fryer to 380°F and allow it to preheat 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 maximum crispiness.
04 - Add the chicken thighs to the bowl with the glaze and toss until evenly coated on all sides. Reserve 2 tablespoons of the marinade for basting 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. Continue air frying for another 8–10 minutes until the internal temperature reaches 165°F and the skin is golden and caramelized.
08 - Let the chicken rest for 3 minutes to allow juices to redistribute. Garnish with fresh cilantro and sesame seeds, then serve with lime wedges alongside steamed jasmine rice or stir-fried vegetables.

# Expert Hints:

01 -
  • The glaze caramelizes in the air fryer into something that tastes like it took hours, not minutes.
  • Bone in, skin on thighs are nearly impossible to overcook, which makes this genuinely stress free.
  • You probably already have every single ingredient in your pantry right now.
02 -
  • If you do not pat the chicken completely dry before marinating, the skin will steam instead of crisp and you will wonder what went wrong.
  • Reserving a portion of the glaze for brushing halfway through is the secret to that glossy, lacquered finish rather than a dull surface.
  • Every air fryer runs differently, so start checking the internal temperature at the 16 minute mark to avoid drying out the meat.
03 -
  • Place the chicken skin side down first so the fat renders into the basket and creates a self basting environment for the flip.
  • Lightly oiling the air fryer basket before adding the chicken prevents the skin from sticking and tearing when you flip.

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