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Smoky Maple Sriracha Chicken Thighs

Lee - Smoke & Sear 0 Comments
Servings: 3 Total Time: 24 hrs 40 mins Difficulty: Intermediate
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Sweet & Spicy Maple Sriracha Chicken Thighs

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

Chicken
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Prep Time 24 hrs Cook Time 30 mins Rest Time 10 mins Total Time 24 hrs 40 mins
Difficulty: Intermediate Cooking Temp: 180  C Servings: 3 Estimated Cost: £ 10 Calories: Approximately 500 per serving Best Season: Suitable throughout the year
Author: Lee - Smoke & Sear Cooking Method: Cuisine: Courses: Recipe Keys: Family Friendly Family Friendly Quick Cook Quick Cook Smoke & Sear Fav. Smoke & Sear Fav.

Ingredients

For the Chicken Thighs:

For the Marinade:

Instructions

  1. 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.

  2. 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.

  3. 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.

Keywords: maple Sriracha chicken, Ninja Woodfire chicken, BBQ chicken thighs, air fryer chicken, spicy maple chicken, smoky chicken thighs, easy BBQ chicken
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Lee Bishop - Smoke & Sear

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🔥 Korean BBQ Sirloin Steak Lettuce Wraps 🔥

Sticky, spicy, seared sirloin straight off the BBQ, topped with spring onion salsa and loaded into crisp gem lettuce cups. Bit of rice, squeeze of lime, job’s a good’un.

Kept it simple tonight and fired up the @weberuk Go-Anywhere - picked it up on holiday a couple years back and it’s still going strong. Just cooking for me tonight, so no need to light up the big boys.

And to nail that perfect medium rare? Let the @meatermade take the stress out of it - never misses.

Full recipe’s up on the website now - go give it a bash and tag me if you do 🔥

63 7
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🔥 Korean BBQ Sirloin Steak Lettuce Wraps 🔥 Sticky, spicy, seared sirloin straight off the BBQ, topped with spring onion salsa and loaded into crisp gem lettuce cups. Bit of rice, squeeze of lime, job’s a good’un. Kept it simple tonight and fired up the @weberuk Go-Anywhere - picked it up on holiday a couple years back and it’s still going strong. Just cooking for me tonight, so no need to light up the big boys. And to nail that perfect medium rare? Let the @meatermade take the stress out of it - never misses. Full recipe’s up on the website now - go give it a bash and tag me if you do 🔥

5 Years of Smoke, Sear & (a bit of) Madness 🔥

Can you believe it’s been 5 bloody years since I chucked away the £5 disposable BBQ and started this mad little journey?

Since then, life’s changed in more ways than I can count – personally, privately, professionally – but one thing that’s stayed constant through it all?

. . . Standing behind that BBQ, burning meat and turning mistakes into magic.

Honestly . . . if it wasn’t for this BBQ community – a few proper legends especially – I don’t know how I’d have got through some of the darker days last year. But here we are.

🔥 The socials? I see you.

20.5k on Insta, 9.6k on Facebook, 7.5k on TikTok, the WhatsApp community buzzing, and that little Ninja Woodfire UK group? Now 25.3k strong. Mental.

But let’s be honest . . . as much as I love the likes and the banter – the thing I’m proper proud of?

💻 My little corner of the internet – smokeandsear.world

– Over 113,000 unique users this year
– Over 209,000 page views
– And just under 100 completely free recipes uploaded YTD.

All hand-crafted by yours truly, probably while wearing Crocs and talking to myself about rub ratios.

I started that site during lockdown just to share what I was learning. Now it’s a full-blown BBQ resource hub helping thousands every month. Mad.

So yeah . . . big love to everyone who’s followed, supported, messaged, shared, or even just lurked silently in the background. You`re part of this.

Can’t wait to see what other crazy arse ways I come up with to help push the UK BBQ scene forward 🔥

Stay smoky. Stay saucy. And keep cooking outside

78 26
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5 Years of Smoke, Sear & (a bit of) Madness 🔥 Can you believe it’s been 5 bloody years since I chucked away the £5 disposable BBQ and started this mad little journey? Since then, life’s changed in more ways than I can count – personally, privately, professionally – but one thing that’s stayed constant through it all? . . . Standing behind that BBQ, burning meat and turning mistakes into magic. Honestly . . . if it wasn’t for this BBQ community – a few proper legends especially – I don’t know how I’d have got through some of the darker days last year. But here we are. 🔥 The socials? I see you. 20.5k on Insta, 9.6k on Facebook, 7.5k on TikTok, the WhatsApp community buzzing, and that little Ninja Woodfire UK group? Now 25.3k strong. Mental. But let’s be honest . . . as much as I love the likes and the banter – the thing I’m proper proud of? 💻 My little corner of the internet – smokeandsear.world – Over 113,000 unique users this year – Over 209,000 page views – And just under 100 completely free recipes uploaded YTD. All hand-crafted by yours truly, probably while wearing Crocs and talking to myself about rub ratios. I started that site during lockdown just to share what I was learning. Now it’s a full-blown BBQ resource hub helping thousands every month. Mad. So yeah . . . big love to everyone who’s followed, supported, messaged, shared, or even just lurked silently in the background. You're part of this. Can’t wait to see what other crazy arse ways I come up with to help push the UK BBQ scene forward 🔥 Stay smoky. Stay saucy. And keep cooking outside

🔥 Korean Gochujang Baby Back Ribs – Ninja Woodfire style 🔥

Sweet, smoky, spicy and sticky – these ribs are straight-up flavour bombs. Five-hour marinade, slow smoke in the Ninja Woodfire, wrapped in buttery honey foil, and glazed to perfection. That bark? Glorious. That bite? Fall-off-the-bone filth.

Big thanks to @villagebutchers for the banging baby backs – proper quality.

Served ‘em up with sticky rice, kimchi and a sprinkle of black sesame. Keep it simple. Let the ribs do the talking.

👉 Full recipe’s on the website, as always – link in bio or hit up www.smokeandsear.world

83 17
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🔥 Korean Gochujang Baby Back Ribs – Ninja Woodfire style 🔥 Sweet, smoky, spicy and sticky – these ribs are straight-up flavour bombs. Five-hour marinade, slow smoke in the Ninja Woodfire, wrapped in buttery honey foil, and glazed to perfection. That bark? Glorious. That bite? Fall-off-the-bone filth. Big thanks to @villagebutchers for the banging baby backs – proper quality. Served ‘em up with sticky rice, kimchi and a sprinkle of black sesame. Keep it simple. Let the ribs do the talking. 👉 Full recipe’s on the website, as always – link in bio or hit up www.smokeandsear.world

🔥 SMOKED BEEF CHEEKS – CONFIT STYLE 🔥

Low ‘n slow smoke. Bathed in beef dripping. Pulled like butter.

Forget brisket – this is beef cheeks done my way on the Kamado Joe. Smoked for bark, confit in tallow ‘til melt-in-the-mouth.

Sliced? Shredded? Squashed in your hand caveman-style? Doesn’t matter – it’s all ridiculous.

What I served it with:

🌽 Corn ribs with lime & spice
🧅 Pickled red onions for that zing
🧀 Mac & cheese because . . . obviously
🍞 Mini brioche rolls for cheeky little beef sliders

It’s messy, it’s juicy, it’s a full-blown backyard feast.

👇 Shout-outs to the legends behind the gear & grub:

🥩 Beef cheeks from @villagebutchers
🔥 Smoked on the @kamadojoeuk I got from @bbqs2u
🌡 Temps locked in with the @thermapen – can’t believe I waited 4 years to buy one
🍞 Mini brioche rolls from @stpierreuk – perfect for a kids sharing platter

As usual, full step-by-step recipe over on the website.

#SmokeAndSear #BeefCheeks #KamadoJoe #BBQGoals #TallowConfit #LowAndSlow #BBQFeast #CornRibs #SmokedMeatMadness #WeekendBBQ #BritishBBQ #MacAndCheeseVibes #Thermapen #StPierreBrioche #KamadoLife #MeatSweatsApproved

146 23
Open
🔥 SMOKED BEEF CHEEKS – CONFIT STYLE 🔥 Low ‘n slow smoke. Bathed in beef dripping. Pulled like butter. Forget brisket – this is beef cheeks done my way on the Kamado Joe. Smoked for bark, confit in tallow ‘til melt-in-the-mouth. Sliced? Shredded? Squashed in your hand caveman-style? Doesn’t matter – it’s all ridiculous. What I served it with: 🌽 Corn ribs with lime & spice 🧅 Pickled red onions for that zing 🧀 Mac & cheese because . . . obviously 🍞 Mini brioche rolls for cheeky little beef sliders It’s messy, it’s juicy, it’s a full-blown backyard feast. 👇 Shout-outs to the legends behind the gear & grub: 🥩 Beef cheeks from @villagebutchers 🔥 Smoked on the @kamadojoeuk I got from @bbqs2u 🌡 Temps locked in with the @thermapen – can’t believe I waited 4 years to buy one 🍞 Mini brioche rolls from @stpierreuk – perfect for a kids sharing platter As usual, full step-by-step recipe over on the website. #SmokeAndSear #BeefCheeks #KamadoJoe #BBQGoals #TallowConfit #LowAndSlow #BBQFeast #CornRibs #SmokedMeatMadness #WeekendBBQ #BritishBBQ #MacAndCheeseVibes #Thermapen #StPierreBrioche #KamadoLife #MeatSweatsApproved

🔥 Caribbean platter all cooked in the Bradley Raven electric smoker 🔥

Smoked jerk pork belly burnt ends, chicken thighs, sweet potato wedges, pineapple fingers, corn ribs finished with a hit of @lincolnshiredrizzleco lemon dressing (local and lush), plus a sticky scotch bonnet onion jam for good measure.

Everything cooked low ‘n’ slow in the Raven – step-by-step recipe is up on the website now if you fancy giving it a bash.

@bradleysmoker_europe kindly gifted me the smoker to make a bit of content with – safe to say it’s earning its keep already.

108 16
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🔥 Caribbean platter all cooked in the Bradley Raven electric smoker 🔥 Smoked jerk pork belly burnt ends, chicken thighs, sweet potato wedges, pineapple fingers, corn ribs finished with a hit of @lincolnshiredrizzleco lemon dressing (local and lush), plus a sticky scotch bonnet onion jam for good measure. Everything cooked low ‘n’ slow in the Raven – step-by-step recipe is up on the website now if you fancy giving it a bash. @bradleysmoker_europe kindly gifted me the smoker to make a bit of content with – safe to say it’s earning its keep already.