Sticky, Sweet, and a Little Spicy Maple Soy Air Fryer Chicken Thighs
Sticky, Sweet, and a Little Spicy Maple Soy Air Fryer Chicken Thighs
Ingredients
Chicken & Marinade
- 2 pounds boneless, skinless chicken thighs
- 1 lemon, zested
- 1/8 cup soy sauce
- 1/4 cup maple syrup
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
Glaze
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup maple syrup
- 1/3 cup soy sauce
- 2 tablespoons rice vinegar
- 3 teaspoons Momofuku chili oil
- 1 teaspoon cornstarch
- 2 tablespoons water, for slurry
Instructions
- 1
In a medium bowl, combine the boneless, skinless chicken thighs with 1/8 cup soy sauce, 1/4 cup maple syrup, lemon zest, garlic powder, and smoked paprika. Toss well to ensure the chicken is evenly coated.
⏱️ 5 min
- 2
Preheat your air fryer to 400°F. Arrange the marinated chicken thighs in a single layer in the air fryer basket, ensuring not to overcrowd it. Cook for 15 minutes, flipping the chicken halfway through, until golden brown and cooked through to an internal temperature of 165°F.
⏱️ 15 min•🌡️ 400
- 3
While the chicken is cooking, prepare the glaze. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in 1/2 cup maple syrup, 1/3 cup soy sauce, rice vinegar, and Momofuku chili oil. Bring the mixture to a simmer and cook for 3 to 4 minutes.
⏱️ 7 min
- 4
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the simmering glaze, whisking constantly. Continue to cook, stirring, until the glaze thickens and becomes sticky and glossy.
⏱️ 3 min
- 5
Once the chicken thighs are cooked, transfer them to the saucepan with the glaze. Toss the chicken to thoroughly coat each piece with the sticky glaze.
⏱️ 2 min
- 6
Serve the glazed chicken thighs immediately, drizzling any extra glaze over the top. These are delicious served over rice with a side of steamed vegetables.
Kitchen Tools
Nutrition Facts (per serving)
Sticky, Sweet, and a Little Spicy Maple Soy Air Fryer Chicken Thighs
Chicken & Marinade
- 2 pounds boneless, skinless chicken thighs
- 1 lemon, zested
- 1/8 cup soy sauce
- 1/4 cup maple syrup
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
Glaze
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup maple syrup
- 1/3 cup soy sauce
- 2 tablespoons rice vinegar
- 3 teaspoons Momofuku chili oil
- 1 teaspoon cornstarch
- 2 tablespoons water, for slurry
Instructions
- 1
In a medium bowl, combine the boneless, skinless chicken thighs with 1/8 cup soy sauce, 1/4 cup maple syrup, lemon zest, garlic powder, and smoked paprika. Toss well to ensure the chicken is evenly coated.
⏱️ 5 min - 2
Preheat your air fryer to 400°F. Arrange the marinated chicken thighs in a single layer in the air fryer basket, ensuring not to overcrowd it. Cook for 15 minutes, flipping the chicken halfway through, until golden brown and cooked through to an internal temperature of 165°F.
⏱️ 15 min•🌡️ 400 - 3
While the chicken is cooking, prepare the glaze. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in 1/2 cup maple syrup, 1/3 cup soy sauce, rice vinegar, and Momofuku chili oil. Bring the mixture to a simmer and cook for 3 to 4 minutes.
⏱️ 7 min - 4
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the simmering glaze, whisking constantly. Continue to cook, stirring, until the glaze thickens and becomes sticky and glossy.
⏱️ 3 min - 5
Once the chicken thighs are cooked, transfer them to the saucepan with the glaze. Toss the chicken to thoroughly coat each piece with the sticky glaze.
⏱️ 2 min - 6
Serve the glazed chicken thighs immediately, drizzling any extra glaze over the top. These are delicious served over rice with a side of steamed vegetables.