Chili Sticky Chicken Thighs (Printable Version)

# What You'll Need:

→ Chicken

01 - 8 chicken thighs, bone-in

→ Seasoning

02 - 1 tablespoon avocado oil

03 - 1/2 teaspoon ground black pepper

04 - 1 teaspoon garlic powder

05 - 1/2 teaspoon salt

→ Sticky Glaze

06 - 1 tablespoon toasted sesame oil

07 - 1 tablespoon oyster sauce

08 - 1/2 cup sweet chili sauce

09 - 3 tablespoons soy sauce

# Steps to Follow:

01 - Give the chicken at least 3 minutes to cool off after cooking. Enjoy it while it's still warm with some rice or steamed veggies. Top it off with chopped herbs or sliced chilis if you want.

02 - If you're using the oven, pop the tray under a super hot broiler for a few minutes. Stay close so you don't burn it. You're looking for bubbling glaze and extra caramelized skin.

03 - Brush on a thick layer of that sticky sauce. While it finishes cooking, baste once or twice during the last 10 minutes so it gets all shiny and sticky. Make sure the chicken's hot through—you're aiming for 165°F inside.

04 - While chicken's cooking, get a bowl and mix sweet chili sauce, soy sauce, oyster sauce, and sesame oil. Stir until it's smooth and glossy.

05 - For air fryer: place thighs skin-side down in the basket and run it at 375°F for about 15 minutes. For oven: lay chicken out skin-side down on a tray lined with parchment, bake at 400°F for 20 minutes, then turn them over and go another 10 minutes so the skin gets really crispy.

06 - Grab a small bowl, blend up avocado oil, garlic powder, salt, and black pepper. Rub this mix all over your chicken thighs until they're totally coated.

07 - Turn your air fryer or oven on to 375°F first. Use paper towels to get the chicken thighs completely dry—this is what gives you nice, crispy skin.

# Additional Tips:

01 - Make sure the chicken's super dry before you add any seasoning for the crunchiest skin.

02 - Keep brushing on the glaze—it builds up that sticky, sweet coating everyone loves.

03 - Letting the chicken chill out for a few minutes at the end means it stays juicy and the glaze sticks better.

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