Sticky Sweet Chili Chicken Thighs (Print Version)
# Ingredients:
→ For the Chicken
01 -
6 bone-in chicken thighs, patted dry
02 -
1 tablespoon avocado oil, for that perfect crispy skin
03 -
1 teaspoon lemon pepper seasoning
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon black pepper
→ Sticky Glaze
07 -
1/2 cup sweet chili sauce
08 -
3 tablespoons soy sauce
09 -
1 tablespoon oyster sauce
10 -
1 tablespoon sesame oil
# Instructions:
01 -
Heat up your air fryer or oven to 375°F (190°C). Grab some paper towels and pat those chicken thighs dry - this is your secret weapon for super crispy skin!
02 -
Mix up your seasoning dream team - avocado oil, lemon pepper, garlic powder, salt, and pepper in a bowl. Give those chicken thighs a good massage with this mix, making sure every bit gets some love.
03 -
If you're using the air fryer, pop them in skin-side down at 375°F for 15 minutes. Oven users - line a baking tray with parchment, roast at 400°F for 20 minutes skin-side down, then flip and go another 10 until that skin is irresistibly crispy.
04 -
While your chicken's doing its thing, grab a bowl and whisk together your sticky sauce squad: sweet chili sauce, soy sauce, sesame oil, and oyster sauce until they're all best friends.
05 -
Here's where the magic happens - brush that beautiful glaze on your chicken about 4 times while it cooks. Give it another 10 minutes or until your meat thermometer hits 165°F. The more you baste, the better that sticky coating gets!
06 -
Want to take it to the next level? Hit it with the broiler for 2-3 minutes at the end. Keep those eyes peeled though - we want caramelized, not charred!
# Notes:
01 -
Pat those chicken thighs super dry with paper towels - it's the secret to getting that skin extra crispy
02 -
Don't skip the broiling step at the end - those extra 2 minutes make all the difference for that sticky, caramelized finish