Air Fryer Maple Dijon Chicken Thighs Fall
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free, Dairy-Free
Ingredients
Scale
- 4 to 6 bone-in, skin-on chicken thighs
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley or rosemary for garnish
Instructions
- Pat the chicken thighs dry with paper towels. This is a crucial step to ensure the skin gets crispy. Season both sides of the chicken generously with salt and black pepper.
- In a small mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, dried thyme, and smoked paprika until the mixture is smooth and well combined.
- Brush about two-thirds of the glaze onto the chicken thighs, making sure to coat them thoroughly. Reserve the remaining one-third of the glaze to use for basting later in the cooking process.
- Place the chicken thighs in the air fryer basket in a single layer, skin-side down. Set the air fryer to 380°F (195°C) and cook for 12 minutes.
- Flip the chicken thighs so they are skin-side up. Brush the remaining glaze over the top of the skin. Continue air frying at 380°F for another 8 to 10 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and caramelized.
- Remove the chicken from the air fryer and let it rest for 5 minutes. This allows the juices to redistribute. Garnish with fresh herbs before serving.