Maple Glazed Chicken Thighs
Maple glazed chicken thighs made easy with crispy, juicy results in air fryer, oven, or skillet. Learn how to master the glaze in minutes.
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.
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
- Cholesterol: 90 to 100 mg
- Bone-in, skin-on thighs add 30 to 50 extra kcal per serving.
- Coconut aminos reduce sodium if used instead of soy sauce.
- Final nutrition depends on how much glaze is retained after cooking.