Sweet Chili Sriracha Chicken Thighs
Juicy chicken thighs are coated in a sweet‑spicy dry rub, then glazed with a sticky sweet chili and sriracha sauce and crisped in an air fryer. The flavorful glaze pairs perfectly with rice and steamed vegetables for a satisfying dinner.
Recipe by Alia Nadeem· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 2 1/5 lb chicken thighs
- a pinch spring onion greens
Dry Rub
- 1 tsp onion granules
- 1 tsp garlic granules
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ginger powder
- 1/4 tsp cayenne pepper
Glaze
- 3 tbsp sweet chili sauce
- 2 tbsp sriracha sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- 11. Pat the chicken thighs dry with paper towels; keep the skin on and bone in for maximum flavor.
- 22. In a large bowl, combine onion granules, garlic granules, paprika, salt, ground black pepper, ginger powder, and cayenne pepper to create the dry rub.
- 33. Toss the chicken thighs in the dry rub, ensuring each piece is evenly coated on all sides.
- 44. Preheat the air fryer to 365°F (365°F) for 3 minutes.
- 55. Arrange the coated chicken thighs skin‑side down in a single layer on the air‑fryer tray; avoid overcrowding.
- 66. Air‑fry the chicken for 12 minutes at 365°F, then flip the pieces over.
- 77. While the chicken cooks, whisk together sweet chili sauce, sriracha sauce, soy sauce, and sesame oil in a small bowl to form the glaze.
- 88. After the first 12‑minute interval, brush the glaze generously over the chicken, then flip the pieces and brush the other side with glaze.
- 99. Continue air‑frying for an additional 12 minutes at 356°F (356°F) until the internal temperature reaches 167°F (165°F) on a meat thermometer.
- 1010. Remove the chicken from the air fryer; if any glaze remains in the tray, transfer it to a small bowl.
- 1111. Brush the leftover glaze over the hot chicken for extra shine and flavor.
- 1212. Sprinkle a pinch of spring onion greens over the finished thighs for a fresh garnish.
- 1313. Let the chicken rest for 3–5 minutes before serving to allow juices to redistribute.
- 1414. Serve the glazed chicken thighs with steamed rice and your choice of steamed vegetables.
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Frequently asked questions
- How long does it take to make Sweet Chili Sriracha Chicken Thighs?
- About 34 minutes in total: 10 minutes of prep and 24 minutes of cooking.
- How many servings does this Sweet Chili Sriracha Chicken Thighs recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Sweet Chili Sriracha Chicken Thighs recipe come from?
- It was shared by Alia Nadeem on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.