I grew up on bold, saucy chicken dinners, and these sticky sweet chili chicken thighs are the version I reach for when I want sticky, caramelized skin without hours in the kitchen. Bone-in thighs deliver deep flavor and forgiving cooking, while a simple glaze of sweet chili, soy, oyster, and sesame oils gives that sticky-sweet sheen everyone loves. Make it for a weeknight that needs cheering up, a casual weekend meal, or when you want a dish that’s both family-friendly and restaurant-worthy. If you enjoy bold, saucy chicken recipes, you might also like my take on a buffalo chicken dip with cottage cheese for game-day snacking.
Why you’ll love this dish
- Fast: About 25–30 minutes from start to finish when you use an air fryer.
- Foolproof: Bone-in thighs stay juicy and tolerate a little overcooking better than breasts.
- Flavor-forward: The glaze balances sweet, salty, and umami for a sticky finish that kids and adults both reach for.
- Versatile: Serve it over rice, in lettuce wraps, or as the centerpiece of a weeknight spread.
How this recipe comes together
Quick overview of the process:
- Dry and oil the thighs, then season simply.
- Roast skin-side down to render fat and start browning.
- Whisk a sweet-spicy glaze while the chicken cooks.
- Flip, baste, and finish until the glaze is tacky and the internal temperature hits 165°F (74°C).
- Rest briefly, then serve with garnishes.
This sequence prioritizes rendered, crisp skin first, then quick glazing so the sugars caramelize without burning.
What you’ll need
- 8 bone-in chicken thighs
- 1 tbsp avocado oil (substitute canola or vegetable oil)
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup sweet chili sauce
- 3 tbsp soy sauce (low-sodium if preferred)
- 1 tbsp oyster sauce (or mushroom stir-fry sauce for vegetarian-friendly umami)
- 1 tbsp sesame oil
Notes: If you don’t have sweet chili sauce, mix sriracha with honey (start 2:1 honey to sriracha) and adjust to taste. Oyster sauce adds depth; for a vegetarian umami swap, use mushroom stir-fry sauce or a splash of mushroom soy.
Step-by-step instructions
- Preheat the air fryer to 375°F (190°C). Pat the chicken thighs very dry with paper towels. Dry skin = better crisping.
- Rub each thigh with the avocado oil. Season evenly with garlic powder, salt, and black pepper.
- Arrange the thighs skin-side down in a single layer in the air fryer basket. Cook at 375°F for 15 minutes to render fat and start browning.
- While the chicken cooks, whisk the glaze: combine sweet chili sauce, soy sauce, sesame oil, and oyster sauce in a small bowl until smooth.
- After 15 minutes, flip the thighs skin-side up. Baste each thigh generously with the glaze. Return to the air fryer and roast for another 10 minutes, basting once or twice more so layers of glaze build up and become sticky. Continue until the internal temperature reaches 165°F (74°C).
- For an extra-crispy, caramelized top, transfer the thighs to a tray and broil for 2–3 minutes—watch closely so the sugars don’t burn.
- Remove from heat and let the thighs rest for 3–5 minutes before serving. This lets juices redistribute and the glaze tack up.
Best ways to enjoy it
- Serve over steamed jasmine rice with sliced scallions and sesame seeds for a simple bowl.
- Pair with quick-pickled cucumbers or a crunchy slaw to cut the richness.
- Shred leftover thighs and toss into tacos, rice bowls, or a hearty salad. If you want a saucy side for dipping, try a creamy buffalo chicken dip with cottage cheese for a different flavor profile.
- Drinks: a crisp lager or a citrusy white wine (like sauvignon blanc) complements the glaze well.
Storage and reheating tips
- Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freeze: Wrap tightly or place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: For best texture, reheat in a 350°F oven or 350°F air fryer for 6–10 minutes until warmed through and the skin re-crisps. Microwave will warm but soften the skin.
- Food safety: Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Pat the skin completely dry and start skin-side down to render fat before you glaze. That step is critical for crispness.
- Use an instant-read thermometer to avoid overcooking; thighs are forgiving, but you want that succulent finish.
- Don’t add the glaze too early. Sugar in the glaze caramelizes and can burn if exposed to high direct heat for too long. Baste in the final 10 minutes.
- If your air fryer basket gets crowded, cook in batches. Crowding creates steam and prevents proper browning.
Creative twists
- Korean-style: Swap sweet chili for a 2:1 mixture of gochujang and honey, add rice vinegar and toasted sesame seeds.
- Sticky citrus: Add 1 tbsp fresh lime or orange juice to the glaze for brightness.
- Vegetarian option: Use thick tofu steaks or cauliflower florets; increase glaze and watch closely while broiling to caramelize without drying.
- Heat boost: Stir in a tablespoon of sambal oelek or sriracha to the glaze for more kick.
Common questions
Q: How long does this take from start to finish?
A: Plan 25–30 minutes total: 5–10 minutes prep, 25 minutes cook time (depending on air fryer model), plus a short rest.
Q: Can I use boneless thighs instead?
A: Yes. Reduce the cooking time by about 5–8 minutes and start checking internal temp earlier; boneless pieces cook faster.
Q: No air fryer—can I use the oven?
A: Absolutely. Roast at 400°F (200°C) on a wire rack over a baking sheet. Start skin-side down for 20 minutes, flip, baste, and roast another 10–15 minutes until 165°F (74°C). Broil at the end if you want extra caramelization.
Q: How spicy is sweet chili sauce?
A: Sweet chili sauce is mildly spicy and primarily sweet. Adjust heat by adding sriracha, sambal, or crushed red pepper to the glaze if you prefer more intensity.
Q: Can I make the glaze ahead?
A: Yes—store the glaze in the fridge up to 3 days. Rewarm slightly before basting so it spreads easily.
Conclusion
For a quick, crowd-pleasing meal that feels special without fuss, these sticky sweet chili chicken thighs hit all the marks: sweet, savory, sticky, and satisfying. For another fast air fryer approach and a slightly different glaze idea, see Eat With Carmen’s 25-minute sticky sweet chili chicken thighs.
Print
Sticky Sweet Chili Chicken Thighs
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Sweet and savory sticky chicken thighs with a caramelized glaze, perfect for a quick weeknight dinner.
Ingredients
- 8 bone-in chicken thighs
- 1 tbsp avocado oil (or canola/vegetable oil)
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup sweet chili sauce
- 3 tbsp soy sauce (low-sodium if preferred)
- 1 tbsp oyster sauce (or mushroom stir-fry sauce for vegetarian option)
- 1 tbsp sesame oil
Instructions
- Preheat the air fryer to 375°F (190°C).
- Pat the chicken thighs dry with paper towels and rub with avocado oil, then season with garlic powder, salt, and black pepper.
- Arrange the thighs skin-side down in the air fryer basket and cook for 15 minutes.
- While cooking, whisk together sweet chili sauce, soy sauce, sesame oil, and oyster sauce for the glaze.
- After 15 minutes, flip the thighs skin-side up, baste with glaze, and cook for another 10 minutes, basting once or twice.
- For an extra crisp, broil for 2–3 minutes, watching closely to prevent burning.
- Let rest for 3–5 minutes before serving.
Notes
If you don’t have sweet chili sauce, mix sriracha with honey. For a vegetarian swap, use mushroom stir-fry sauce or mushroom soy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian