Sticky Chili Chicken Thighs in 30 Minutes for Busy Nights

Enjoy these Chili Chicken Thighs, a flavorful dish ready in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 thighs

Course: DINNER

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-in Chicken Thighs Swap with boneless for quicker cooking
2 tablespoons Avocado Oil Olive oil is a great substitute
1 teaspoon Salt Kosher or sea salt can also be used
1 teaspoon Pepper Black or white pepper optional

For the Marinade & Glaze

1 teaspoon Garlic Powder Fresh minced garlic can be used
1 cup Sweet Chili Sauce Use preferred Thai brand like Mae Ploy
2 tablespoons Soy Sauce Tamari is a gluten-free alternative
1 tablespoon Oyster Sauce Replace with mushroom sauce for vegetarian option
1 teaspoon Sesame Oil Olive or canola oil can work in a pinch

Equipment

Air Fryer

Method

Cooking Instructions

Preheat the air fryer to 375°F (190°C).
Pat dry the chicken thighs with paper towels.
Mix together avocado oil, garlic powder, salt, and pepper.
Air fry the chicken thighs skin-side down for 15 minutes.
Prepare your sticky glaze by combining sweet chili sauce, soy sauce, oyster sauce, and sesame oil.
Baste the chicken with the glaze several times during cooking.
Cook until the chicken reaches an internal temperature of 165°F (74°C), taking an additional 10 minutes.
Broil for the last 2-3 minutes to enhance crispiness.
Remove from the air fryer and let rest before serving.

Nutrition

Serving: 1thighCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 300mgSugar: 6gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

Serve these chicken thighs over jasmine rice or alongside vibrant vegetables for a complete meal. Optional: Sprinkle sesame seeds for extra crunch.

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