Air Fryer Maple Dijon Chicken Thighs Fall
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 4 to 6 bone-in, skin-on chicken thighs
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or fresh rosemary
Instructions
- In a small mixing bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, minced garlic, salt, pepper, and dried thyme. Whisk until the sauce is smooth and the ingredients are well-incorporated.
- Pat the chicken thighs dry with paper towels to ensure the skin gets as crispy as possible. Place the chicken in a large bowl and pour about two-thirds of the maple dijon mixture over them. Toss thoroughly to coat each piece, ensuring the sauce gets into all the crevices and under the skin if possible.
- Set your air fryer to 380°F (195°C) and let it preheat for about 3 to 5 minutes. Preheating is essential for getting that immediate sear on the chicken skin which helps lock in the juices.
- Place the chicken thighs in the air fryer basket in a single layer, skin-side down. Do not overcrowd the basket, as air needs to circulate freely. Cook for 10 minutes. Open the basket and flip the chicken thighs so they are now skin-side up.
- Brush the remaining one-third of the glaze over the top of the chicken thighs. Continue to air fry for another 8 to 10 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is deeply browned and caramelized. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.