Sweet Chili Chicken Thighs (Printable Version)

Thighs dunked in sweet and spicy chili sauce, then crisped up in the oven or air fryer till you get that caramelized crunch.

# What You'll Need:

→ Chicken

01 - 8 pieces chicken thighs, bone left in

→ Sticky Glaze

02 - 1 tablespoon sesame oil, toasted
03 - 3 tablespoons soy sauce
04 - 1 tablespoon oyster sauce
05 - 1/2 cup sweet chili sauce

→ Seasoning

06 - 1 teaspoon garlic powder
07 - 1 tablespoon avocado oil
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon salt

# Step-by-Step Guide:

01 - Once you’re done cooking, give the chicken a few minutes to relax before piling it onto plates. Tastes great with steamed veggies or a heap of jasmine rice. Throw on fresh herbs or spicy chilis for a little kick if you want.
02 - Craving really crisp skin? Pop the chicken under a super hot broiler for a couple of minutes. Keep your eye on it so the glaze doesn't burn—take it out when it’s all bubbly and super deep in color.
03 - Time to paint on that sticky glaze. Get a good coat going and keep brushing more on a couple of times during the last stretch of cooking until it gets shiny and caramelized. The chicken’s gotta reach 165°F inside before you call it done.
04 - Grab a bowl and mix up sweet chili sauce, that soy sauce, your oyster sauce, and some toasted sesame oil. Whisk until it’s all smooth and blended nicely.
05 - For oven lovers: lay the chicken skin-down on parchment, roast at 400°F for 20 minutes. Flip it and go 10 minutes longer to get that epic crunch. For air fryer folks: arrange chicken with skins facing down and let it cook at 375°F for about 15 minutes.
06 - Blend up avocado oil, garlic powder, black pepper, and salt in a smaller bowl. Rub this mix all over every piece of chicken so everything is coated.
07 - Set your oven or air fryer to 375°F. Dry off the chicken thighs with paper towels—don’t skip this part if you want them crisp!

# Additional Notes:

01 - Drying your chicken all the way means you’ll actually get that crunchy skin.
02 - Brushing on the glaze over and over stacks up even more flavor and makes that shiny finish.
03 - Give the chicken a break before you cut in, so it stays juicy and keeps all the glaze in place.

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