Sweet Chili Chicken Thighs (Printable Version)
# What You'll Need:
→ Chicken
01 -
8 chicken thighs, bone-in
→ Seasoning
02 -
1 teaspoon garlic powder
03 -
1 tablespoon avocado oil
04 -
0.5 teaspoon ground black pepper
05 -
0.5 teaspoon salt
→ Sticky Glaze
06 -
1 tablespoon sesame oil
07 -
3 tablespoons soy sauce
08 -
1 tablespoon oyster sauce
09 -
120 millilitres sweet chili sauce
# How to Make It:
01 -
Let the cooked chicken sit a few minutes so the juices stay inside. Throw it on some jasmine rice or eat it with steamed veggies if you want.
02 -
To get a crackly top, blast the chicken under the broiler for a couple minutes, watching so it doesn’t burn. Take it out when it’s looking glossy and super brown.
03 -
Brush that sticky glaze over the chicken a few times during the last bit of cooking. Keep cooking until the chicken's at 74°C inside and shiny all over.
04 -
As the chicken cooks, toss together sweet chili sauce, soy sauce, oyster sauce, and sesame oil in a big bowl. That’s your glaze.
05 -
Throw chicken into the air fryer skin-side down at 190°C for 15 minutes. Or for the oven, line a tray with baking paper, set chicken skin side down, roast at 200°C for 20 minutes, then flip and finish roasting for 10 more minutes till it's crisp and golden.
06 -
Mix avocado oil, garlic powder, salt, and black pepper in a small bowl. Rub this mix all over the chicken so it’s coated everywhere.
07 -
Turn your oven or air fryer to 190°C. Blot the chicken thighs dry with paper towels so they’ll crisp up nicely when they cook.
# Additional Tips:
01 -
Blotting chicken before seasoning gets that skin super crispy.
02 -
Giving it a quick blast under the broiler after glazing makes the sticky topping even thicker and more caramelized.