Description
Boneless chicken thighs cooked in the air fryer with a savory maple Dijon glaze that caramelizes around the edges.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons pure maple syrup
- 1 teaspoon apple cider vinegar
- 1 garlic clove, finely grated
- 1/2 teaspoon dried thyme
Instructions
- Dry and season: Pat the chicken thighs dry. Toss with olive oil, salt, and black pepper until evenly coated.
- Mix the glaze: Stir the Dijon mustard, maple syrup, apple cider vinegar, garlic, and thyme together in a small bowl.
- Preheat and arrange: Preheat the air fryer to 380°F (193°C) for 3 minutes. Arrange the thighs in a single layer with space between them.
- Cook the first side: Air fry for 10 minutes, then turn the thighs. Brush with half of the maple Dijon glaze.
- Finish safely: Cook for 7 to 10 minutes more, brushing with the remaining glaze during the final 3 minutes, until the thickest part reaches at least 165°F (74°C).
- Rest and serve: Transfer to a clean plate and rest for 5 minutes before serving.
Notes
Air fryers and thigh thickness vary. Poultry must reach at least 165°F (74°C); verify with a food thermometer in the thickest piece.