Sweet Chili Chicken Thighs (Print Version)
# Ingredients:
→ Chicken Prep
01 -
6 chicken thighs with the bone, dried off completely
02 -
1/2 teaspoon fresh ground pepper
03 -
1/2 teaspoon salt to taste
04 -
1 tablespoon avocado oil so the skin crisps up nicely
05 -
1 teaspoon garlic powder for flavor
06 -
1 teaspoon lemon pepper mix
→ Sticky Sauce
07 -
1/2 cup of sweet chili sauce
08 -
3 tablespoons soy sauce
09 -
1 tablespoon sesame oil
10 -
1 tablespoon oyster sauce to add depth
# Instructions:
01 -
Preheat your oven to 190°C (375°F) or get your air fryer going. Use paper towels to dry off the chicken thighs thoroughly—crispiness starts here!
02 -
Combine avocado oil, garlic powder, salt, pepper, and lemon pepper in a bowl. Massage the mix into the chicken, making sure it’s evenly coated everywhere.
03 -
Got an air fryer? Lay the thighs skin-side down and cook at 375°F for 15 minutes. Oven option? Line a baking sheet and roast at 400°F for 20 minutes. Then flip over and bake another 10 minutes for that golden, crispy skin.
04 -
In a small bowl, blend together the sweet chili sauce, soy sauce, oyster sauce, and sesame oil. Stir until smooth and combined.
05 -
As the chicken cooks, baste it with the glaze mixture a few times—4 or so is perfect. Keep cooking till a meat thermometer says 165°F, or around another 10 minutes for that sticky goodness to develop.
06 -
Want an extra boost? Put the chicken under the broiler for 2-3 minutes right at the end. Watch closely so it caramelizes but doesn’t burn!
# Notes:
01 -
Drying the thighs well with paper towels makes the crispy skin happen faster.
02 -
Don’t skip broiling! It adds that perfect golden, sticky glaze at the end.