Maple-Glazed Grilled Chicken Thighs with Smoked Paprika

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken thighs coated in a smoky maple glaze combining sweet and earthy flavors, perfect for a summer backyard cookout. This American-inspired chicken recipe, ready in about 25 minutes, pairs bone-in, skin-on chicken thighs, pure maple syrup, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 6 American cuisine 320 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
1/4 cup pure maple syrup
2 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp apple cider vinegar

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Instructions

Step 1: In a small bowl, mix together 1/4 cup pure maple syrup, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp olive oil, and 1 tbsp apple cider vinegar until smooth.
Step 2: Place 6 bone-in, skin-on chicken thighs in a large resealable bag or shallow dish and pour the maple glaze over them, turning to coat evenly. Marinate in refrigerator for at least 1 hour.
Step 3: Preheat grill to medium heat, around 375°F. Remove chicken from marinade, letting excess drip off, and grill skin-side down for 6-7 minutes until skin is crisp and charred in spots.
Step 4: Flip chicken thighs and grill for an additional 6-8 minutes, basting occasionally with reserved glaze, until internal temperature reaches 165°F and juices run clear.
Step 5: Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.