Smoky Maple-Glazed Grilled Chicken Thighs

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.

Juicy chicken thighs marinated in a smoky maple glaze and grilled to perfection with a caramelized exterior. This American-inspired grilling 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 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: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/3 cup pure maple syrup, 2 tsp smoked paprika, 1 tsp garlic powder, 3 tbsp soy sauce, 2 tbsp olive oil, 1/2 tsp freshly ground black pepper, and 1 tsp salt until well combined.
  2. Step 2: Place 8 bone-in, skin-on chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage to coat evenly. Refrigerate for at least 2 hours or overnight for deeper flavor.
  3. Step 3: Preheat a grill to medium-high heat (around 400°F). Remove chicken from marinade and discard marinade. Place chicken thighs skin side down on the grill and cook for 6-7 minutes until the skin crisps and develops grill marks.
  4. Step 4: Flip the chicken and grill for an additional 6-8 minutes with the lid closed, or until the internal temperature reaches 165°F and the chicken is cooked through.
  5. Step 5: Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.

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