If you love big, bold BBQ flavours, this one’s for you! These chicken thighs are all about that perfect balance—sweet maple syrup, fiery Sriracha, and a smoky kick from paprika. Cooked in the Ninja Woodfire, the skin crisps up beautifully while the inside stays juicy and packed with marinade-infused goodness. Whether you’re serving them up for a BBQ feast or meal prepping for the week, this recipe is guaranteed to deliver mouth-watering results.
Smoky Maple Sriracha Chicken Thighs
Ingredients
For the Chicken Thighs:
For the Marinade:
Instructions
-
Prep the Marinade (4-24 Hours Before)
- Mix all marinade ingredients in a bowl until well combined.
- Coat the chicken thighs evenly in the marinade.
- Cover and refrigerate for at least 4 hours, preferably overnight for max flavour.
-
Cook the Chicken in the Ninja Woodfire
Setting: Air Fry Mode at 180°C
Total Time: ~25 minutes- Preheat the Ninja Woodfire for 5 minutes.
- Place the chicken skin-side up and air fry for 10 minutes.
- Flip skin-side down and cook for another 10 minutes.
- Flip back skin-side up, then start basting with melted butter & maple syrup every couple of minutes until the thighs hit 75°C internal temp.
- Rest the chicken—loosely cover with foil while you get your sides sorted.
-
Plating & Finishing Touches
- Place the chicken thighs on a serving plate.
- Drizzle with the extra butter/maple syrup glaze for a glossy finish.
- Serve with your favourite sides and dig in!
Note
What to Serve With It? I had mine with bacon-loaded fries, Sriracha mayo, and pit beans. You can find my pit beans recipe here.
Spice Level: Want it hotter? Add extra Sriracha or a pinch of cayenne to the marinade.
Leftovers Idea: Shred any leftover chicken and throw it into tacos, wraps, or a loaded sandwich.
