Sweet Chili Glazed Thai Boneless Chicken Thighs (Air Fryer Recipe)

Looking to add a bold and flavorful dish to your weeknight rotation? These sweet chili glazed Thai boneless chicken thighs are perfectly crisp on the outside, juicy on the inside, and packed with a sweet and spicy glaze that will have everyone asking for seconds.

Cooking these chicken thighs in the air fryer ensures a quick and consistent result, making it easy to whip up a satisfying meal in no time. Whether you’re entertaining guests or meal prepping for the week, this dish is sure to impress.

Why this recipe stands out

• The marinade combines the perfect balance of sweet, tangy, and savory flavors, creating a mouthwatering glaze.
• Using the air fryer achieves a golden, crispy exterior while keeping the chicken tender and moist.
• This dish is versatile enough for weeknight dinners, meal prep, or even casual gatherings.

Ingredients you’ll need

• 1 pound boneless, skinless chicken thighs
• 1/4 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sesame oil
• Chopped green onions and sesame seeds for garnish (optional)

How to make this flavorful dish

Start by preparing the marinade. In a medium bowl, mix the sweet chili sauce, soy sauce, honey, lime juice, minced garlic, minced ginger, salt, pepper, and sesame oil until well combined.

Add the boneless chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes or up to 2 hours for enhanced flavor.

Preheat your air fryer to 380°F (193°C) for about 5 minutes. Remove the chicken thighs from the marinade, allowing any excess to drip off, and reserve the marinade for later use.

Place the chicken thighs in a single layer in the air fryer basket. Cook for 18-20 minutes, flipping them halfway through, until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.

While the chicken cooks, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Let it simmer for 5-7 minutes until it thickens slightly to create a glaze.

Once the chicken is done, remove it from the air fryer and brush the thickened glaze over each piece. Garnish with chopped green onions and sesame seeds if desired, then serve hot.

How to store and reheat

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the air fryer at 350°F (175°C) for 3-5 minutes until warmed through.

Frequently asked questions

Can I use bone-in chicken thighs instead? Yes, but you may need to adjust the cooking time to ensure the chicken is cooked through.

What can I serve with this dish? Pair these chicken thighs with steamed rice, stir-fried vegetables, or a fresh salad for a complete meal.

Ingredient substitutions

If you don’t have lime juice, you can use rice vinegar or lemon juice as a substitute for a similar tangy flavor. For a spicier kick, add a pinch of red pepper flakes to the marinade.

Sweet Chili Glazed Thai Boneless Chicken Thighs (Air Fryer Recipe)

Deliciously marinated boneless chicken thighs cooked to perfection in an air fryer, glazed with a sweet chili sauce.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Thai

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 pound boneless, skinless chicken thighs
• 1/4 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sesame oil
• Chopped green onions and sesame seeds for garnish optional

Method

 

1. In a medium bowl, combine sweet chili sauce, soy sauce, honey, lime juice, minced garlic, minced ginger, salt, pepper, and sesame oil. Mix well.
2. Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover and let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat the air fryer to 380°F (193°C) for about 5 minutes.
4. Remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Reserve the marinade for later.
5. Place the chicken thighs in the air fryer basket in a single layer. Cook for 18-20 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
6. While the chicken is cooking, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Let it simmer for about 5-7 minutes until it thickens slightly.
7. Once the chicken is done, remove it from the air fryer and brush the thickened glaze over the chicken thighs.
8. Garnish with chopped green onions and sesame seeds if desired, then serve hot.

Notes

For extra flavor, let the chicken marinate longer. Adjust the sweetness of the glaze by adding more honey if desired.

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