Maple Glazed Chicken
A sticky, sweet-savory air fryer chicken breast glazed with maple syrup and soy sauce, perfect for a quick weeknight dinner.
Ingredients
For the Glaze
- 1/4 cup pure maple syrup can swap for honey 1:1
- 2 tablespoons soy sauce use tamari for gluten-free
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt reduce if using low-sodium soy
- 1/4 teaspoon paprika
For the Chicken
- 2 pieces boneless, skinless chicken breasts about 6–8 ounces each
Instructions
Preparation
- In a bowl, combine maple syrup, soy sauce, olive oil, garlic powder, black pepper, salt, and paprika. Whisk until smooth.
- Pat the chicken breasts dry, then pour about half the glaze over the chicken and turn to coat. Reserve the remaining glaze for later.
- Let the chicken sit in the glaze for at least 10 minutes, or refrigerate for up to 2 hours for deeper flavor. Bring to room temperature before cooking.
Cooking
- Preheat the air fryer to 375°F (190°C) for 3–5 minutes.
- Place the chicken breasts in a single layer in the air fryer basket, making sure not to overcrowd.
- Air fry for 15–20 minutes, flipping halfway through. Thin breasts will be done closer to 15 minutes; thicker pieces may take 20.
- Use an instant-read thermometer to check for doneness; the internal temperature should reach 165°F (74°C) in the thickest part.
- Brush the reserved glaze over the chicken during the last 2–3 minutes for a glossy finish. Remove and let rest for 5 minutes before slicing.
Notes
For gluten-free version, use tamari. If chicken breasts are large, consider halving or butterflying for even cooking. Add 1/4 teaspoon crushed red pepper for spice.