Fall Chicken Dinner Ideas
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Ingredients
Ingredients for the Master Glaze
- ⅓ cup real maple syrup
- 1 tablespoon apple cider vinegar
- 2 tablespoons soy sauce or tamari or coconut aminos
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
For the Chicken
- 6 chicken thighs bone-in or boneless, skin-on or skinless
- Salt and pepper to taste
- Optional: 1 teaspoon baking powder for air fryer method only
Instructions
Stovetop Method
- Heat oil in a skillet over medium heat.
- Season chicken and sear skin-side down for 5 to 7 minutes.
- Flip and cook another 5 minutes.
- Add glaze, let it bubble and reduce until thick and sticky, about 5 to 8 minutes.
Oven Method
- Preheat oven to 425°F.
- Arrange chicken on a lined pan and brush with glaze.
- Bake 25 to 30 minutes for boneless, 35 to 40 minutes for bone-in.
- Broil 2 to 3 minutes to caramelize the glaze.
Air Fryer Method
- Preheat air fryer to 380°F.
- Mix baking powder with dry seasoning, then coat chicken in glaze.
- Cook for 20 to 22 minutes until crispy and fully cooked.
- Optional Flavor Variations
- Maple-Dijon: Add 2 tablespoons Dijon mustard
- Maple-Soy: Add 1 tablespoon hoisin sauce
- Maple-Garlic-Ginger: Add 1 tablespoon fresh ginger
- Spicy Maple: Add 1/2 teaspoon red pepper flakes or hot sauce
- Internal Temperature Goal
- Use a meat thermometer to ensure the thickest part of the thigh reaches 175°F.
Notes
Nutrition Facts (Per Serving)
- Calories: 280 to 320 kcal
- Protein: 22 to 25 g
- Fat: 12 to 15 g
- Saturated Fat: 2 to 3 g
- Carbohydrates: 16 to 18 g
- Sugars: 13 to 15 g
- Fiber: 0 g
- Sodium: 550 to 700 mg