← All recipes

Maple Soy Air Fryer Chicken Thighs

Sticky, sweet, and a little spicy chicken thighs marinated in maple soy, air fried until golden, then tossed in a glossy chili glaze.
Prep 10 min
Cook 20 min
Total 30 min
Servings 4

Ingredients

Chicken & marinade

  • 900g (2 lb) boneless, skinless chicken thighs
  • zest of 1 lemon
  • 30ml (⅛ cup) soy sauce
  • 60ml (¼ cup) maple syrup
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika

Glaze

  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 125ml (½ cup) maple syrup
  • 50ml soy sauce
  • 3 tbsp rice vinegar
  • 3 tsp chili oil (e.g. Momofuku)
  • 1 tsp cornstarch mixed with 2 tbsp water (slurry)

Method

  1. Combine the chicken thighs with the soy sauce, maple syrup, lemon zest, garlic powder, and smoked paprika in a bowl. Toss to coat well.
  2. Preheat the air fryer to 200°C (400°F). Arrange the thighs in a single layer and cook for 15 minutes, flipping halfway, until golden and cooked through (internal temp 74°C / 165°F).
  3. While the chicken cooks, make the glaze: melt the butter in a saucepan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the maple syrup, soy sauce, rice vinegar, and chili oil. Simmer for 3–4 minutes.
  4. Stir in the cornstarch slurry and cook for another 1–2 minutes until the glaze is sticky and glossy.
  5. Add the cooked chicken to the glaze and toss to coat. Serve over rice with vegetables, drizzling extra glaze over the top.

Nutrition (per serving, approximate)
Calories ~540 kcal
Protein ~42g

Notes

Tags: #recipe #chicken #airfryer