Maple-Glazed Smoked Chicken Thighs with Pesto Drizzle

By AislePrompt Editorial · ·

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 drafted and published.

Smoky chicken thighs glazed with a sweet maple syrup reduction, finished with a fresh herb pesto drizzle for a vibrant, layered flavor. This American-inspired chicken recipe, ready in about 120 minutes, pairs bone-in, skin-on chicken thighs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 30 min Cook: 90 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 8 bone-in, skin-on chicken thighs evenly with 1 tbsp kosher salt, 1 tbsp black pepper, and 1 tbsp smoked paprika. Let sit for 20 minutes at room temperature.
  2. Step 2: Preheat smoker to 250°F and place chicken thighs skin side up on the grate. Smoke for 1 hour 15 minutes until internal temperature reaches 165°F and skin is firm.
  3. Step 3: Meanwhile, combine 1 cup fresh basil leaves, 1/2 cup fresh parsley leaves, 1/4 cup pine nuts, 2 garlic cloves, 1/4 cup olive oil, 2 tbsp fresh lemon juice, and 1/4 cup grated Parmesan in a food processor. Blend until smooth to make pesto.
  4. Step 4: In a small saucepan, heat 1/3 cup pure maple syrup over medium heat. Reduce for 5-7 minutes until thick and syrupy.
  5. Step 5: During the last 10 minutes of smoking, brush chicken thighs with maple syrup glaze every 3 minutes to develop a shiny, sticky coating.
  6. Step 6: Remove chicken from smoker and let rest 10 minutes. Serve chicken drizzled with 2 tbsp pesto per thigh.

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