Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons pure maple syrup (Grade A dark preferred)
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Start by patting the chicken thighs completely dry with paper towels. This is the secret to achieving crispy skin. In a small mixing bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, minced garlic, olive oil, rosemary, smoked paprika, salt, and pepper. Reserve about two tablespoons of this glaze for later. Place the chicken thighs in a large bowl and pour the remaining glaze over them. Toss the chicken thoroughly, ensuring every nook and cranny is coated in the maple-mustard mixture.
- Preheat your air fryer to 380°F (195°C) for about 3 minutes. Arrange the chicken thighs in the air fryer basket in a single layer, skin-side down. Do not overcrowd the basket; cook in batches if necessary. Air fry for 10 minutes. Use tongs to carefully flip the chicken thighs so the skin side is now facing up. Brush the reserved glaze onto the tops of the thighs. Continue cooking for another 8 to 10 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove the chicken thighs from the air fryer and transfer them to a serving platter. Let the meat rest for at least 5 minutes before serving; this allows the juices to redistribute, ensuring every bite is moist. Garnish with a few extra sprigs of fresh rosemary or a sprinkle of flaky sea salt. Serve alongside roasted root vegetables or a crisp fall salad for a complete seasonal meal.
- Cook Time: 30 minutes