Chili Chicken Thighs (Print Version)

# Ingredients:

→ Chicken

01 - 8 chicken thighs with the bones left in
02 - 1 teaspoon of powdered garlic
03 - 1 tablespoon of oil made from avocados
04 - Half a teaspoon of black pepper
05 - Half a teaspoon of salt

→ Glaze with a Sticky Finish

06 - 3 tablespoons of soy sauce
07 - 1 tablespoon of sesame seed oil
08 - 1 spoonful of oyster sauce
09 - Half a cup of sweet chili sauce

# Instructions:

01 - Dry the thighs using paper towels. Preheat your air fryer to hit 375°F (190°C). This'll make the skin crisp up nicely.
02 - Rub the chicken bits with oil from avocados, some garlic powder, salt, and black pepper.
03 - Place the thighs skin-side down and air fry them for 15 minutes at 375°F.
04 - Stir up the sweet chili sauce, soy sauce, sesame oil, and oyster sauce in a little bowl.
05 - Brush on the sticky sauce at least three times while it cooks. This gives it a shiny, tasty coating.
06 - Keep them in the air fryer for another 10 minutes. Make sure it gets to 165°F (74°C) inside.
07 - Want it crunchier? Blast it under the broiler for 2-3 minutes. Keep an eye on it so it doesn't burn, and the skin turns golden and crispy.
08 - Pull it out of the fryer and let it sit for just a few minutes before enjoying.
09 - Serve it with steamed jasmine rice or whatever veggies you love on the side.

# Notes:

01 - No air fryer? You can totally make this in a regular oven, too!

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