Effortless Sweet Chili Chicken Thighs (Print Version)
# Ingredients:
→ For the Chicken
01 -
6 chicken thighs, skin-on and bone-in, dried with a paper towel
02 -
1 tablespoon oil (avocado works great for crispy skin!)
03 -
1 teaspoon garlic powder
04 -
1 teaspoon lemon pepper seasoning
05 -
1/2 teaspoon ground black pepper
06 -
1/2 teaspoon salt
→ Sticky Glaze
07 -
3 tablespoons regular soy sauce
08 -
1 tablespoon sesame oil
09 -
1/2 cup sweet chili sauce
10 -
1 tablespoon oyster sauce
# Instructions:
01 -
Start by warming up your oven or air fryer to 375°F (190°C). Take a paper towel and pat those thighs dry for that dream-level crispy skin.
02 -
Stir together your seasonings - oil, salt, black pepper, garlic powder, and lemon pepper. Rub this onto your chicken thighs until they’re completely coated. Make sure every spot is covered!
03 -
In an air fryer, place thighs with the skin side facing down and set the temp to 375°F for 15 minutes. For the oven, lay them on parchment paper on a baking sheet, bake skin-side down at 400°F for 20 minutes. Flip them over, roast an extra 10 minutes until the skin is perfectly golden and crunchy.
04 -
While your chicken is cooking, blend your glaze ingredients: the sweet chili sauce, soy sauce, sesame oil, and oyster sauce. Stir it all up until it looks smooth and shiny.
05 -
Brush on the sticky glaze every few minutes while your chicken cooks. About four coats is just right! Keep cooking until the internal temp reaches 165°F - the more layers of sauce, the better the flavor.
06 -
If you want an extra pop, turn on the broiler for 2-3 minutes when the chicken's done. Watch carefully so it caramelizes without burning!
# Notes:
01 -
The key to extra-crispy chicken skin? Make sure to pat the thighs totally dry before cooking!
02 -
Don’t miss the last broil step. It gives the chicken a sticky, caramelized finish you’ll love.