- November 12, 2020
- Chicken
Grilled Maple Pecan Chicken Thighs
Indulge in the ultimate flavor fusion with our Grilled Maple Pecan Chicken Thighs, where the rich sweetness of maple syrup meets the earthy crunch of pecans, creating a dish that’s irresistibly juicy and crispy. This recipe promises to elevate your grilling game, offering a perfect blend of savory goodness and sweet, nutty delight, guaranteed to become a fast favorite at any gathering.
Grilled chicken is a quintessential delight that resonates with the essence of outdoor cooking. Elevating this experience, the Maple Pecan Chicken Thighs recipe brings a delightful twist to your grilling repertoire, combining the sweet, rich flavors of maple with the nutty crunch of pecans.
This guide draws on tried-and-true techniques from our comprehensive tutorials on achieving perfectly crispy chicken, whether it’s wings, quarters, or, in this case, succulent thighs. Let’s dive into the steps to ensure your chicken not only tastes phenomenal but also boasts that irresistible crispy skin.
Why This Recipe Works:
- Optimal Skin Preparation: The process of drying out the chicken skin, either by refrigeration or using baking powder, ensures that the skin becomes perfectly crispy when grilled. Removing excess moisture is key to achieving that sought-after crunch and texture, setting the foundation for a delectable contrast with the juicy meat beneath.
- High-Heat Cooking with Indirect Heat: Cooking the chicken at a higher temperature helps render the fat quickly, sealing in the juices and preventing the meat from drying out. Using indirect heat on the grill or in the oven mimics the effect of baking, allowing for even cooking without overcooking the skin. This method ensures the chicken is both juicy inside and crispy outside.
- Layered Flavoring with Maple and Pecans: The addition of maple syrup and pecans towards the end of cooking creates a rich, nuanced flavor profile. The maple syrup provides a sweet, caramel-like glaze that complements the savory chicken, while the pecans add a nutty crunch that contrasts beautifully with the crispy skin. Applying the syrup and pecans at the end also prevents burning, ensuring the glaze is perfectly caramelized without turning bitter.
Supplies Needed
- Cast Iron Skillet or Baking Sheet
- Knife & Cutting Board or Food Processor (optional)
- Tongs and Oven Mitts
Ingredients:
Chicken Thighs: I prefer bone-in for this recipe but any style cut works well.
Maple Syrup
Pecans
Baking Powder
How To Grill Maple Pecan Chicken Thighs
Crisping to Perfection
The secret to that desirable crispy skin begins well before the grill is fired up. It’s all about preparation:
- Initial Prep: Start by thoroughly drying the chicken thighs with paper towels. This step is crucial for removing excess moisture, setting the stage for that perfect crispiness.
- Seasoning: Liberally season with salt and pepper. Then, let the chicken skin air out, uncovered, in the refrigerator. A few hours or, even better, overnight will significantly dry out the skin, enhancing its crispiness.
- Baking Powder Option: For an alternative method, evenly coat the thighs with a few tablespoons of baking powder, then refrigerate, uncovered. This should be done for at least 30 minutes, though a few hours is preferable, to aid in drying the skin.
- Grilling to Perfection
- Whether your choice of heat is gas or charcoal, the grill should be preheated to a medium heat setting (around 425-450°F), ready for indirect cooking. If you’re opting for an oven or air fryer, set them to 425°F and 375°F, respectively.
- Indirect Heat: Cooking at a higher temperature is key to rendering the fat without drying out the chicken. It remains juicy and cooks quickly. Place the chicken skin side up, preferably on a cast iron skillet or a cooling rack-lined baking sheet, to utilize indirect heat effectively.
- Charcoal Grill Tips: Adding wood chips to your charcoal grill can infuse the chicken with subtle smoky flavors, complementing the maple and pecan beautifully.
- The Finishing Touches
- As the chicken cooks, aim for an internal temperature of around 155°F before introducing the maple syrup and chopped pecans for glazing. Continue cooking until it reaches the safe internal temperature of 165°F. This method ensures the syrup caramelizes just right, avoiding any bitterness.
- For those using an air fryer, start with the skin side down at 375°F to render the fat, then increase the heat to 400°F to finish cooking. This temperature play ensures thorough cooking and crisping. Add the maple syrup and pecans post-cooking to avoid overheating the glaze.
- Rest and Serve: After cooking, let the chicken rest for about 10 minutes. This step allows the juices to be redistributed, ensuring every bite is succulent. Garnish with additional pecans and a fresh drizzle of maple syrup for that final flourish of flavor and presentation.
What To Pair With Maple Pecan Chicken Thighs
When it comes to serving Maple Pecan Chicken Thighs, choosing the right side dishes can elevate your meal from great to unforgettable. The sweet and nutty flavors of the chicken create a versatile base for a variety of accompaniments.
Some sides that work well with this dish are bulgar pilaf, Italian roasted vegetables, and smoked cornbread. For a slightly sweeter option try this honeycrisp apple salad as well.
More Recipes To Try:
Grilled Pistachio Sesame Salmon
10 Healthy Chicken Recipes You Will Love
Grilled Crispy Maple Pecan BBQ Chicken Thighs
Ingredients
- 4 Chicken Thighs Bone In W/ Skin
- 1/4 cup All Purpose Keto BBQ Dry Rub
- 1/4 cup Chopped Pecans
- 1/4 cup Maple Syrup sugar free optional, see notes
- 1 tbsp. Baking Powder
Instructions
- Start by patting the chicken thighs dry with a paper towel. In a bowl combine the 1/4 cup of dry rub and the baking powder.
- Toss the chicken thighs in the baking powder dry rub mixture so they are coated all over, top and bottom.
- Let rest in the fridge uncovered for a minimum of 30 minutes to 2 hours, or overnight if desired.
- Place the chicken thighs, skin side up, in a cast iron skillet or baking sheet lined with an elevated cooling rack.
Grilling/Baking:
- Preheat your grill or oven to 425 F. and set the grill to medium heat. If grilling, set it for indirect heat. Cook the chicken for about 25-30 minutes or until an internal temperature is 155 F. Add a tablespoon of syrup and a tablespoon of chopped pecans to each piece and continue cooking for another 10-15 minutes or until it reaches 165 F.
Air Fryer:
- Preheat the air fryer to 375 F. Place each piece in the air fryer basket, skin side down. Cook for 15 minutes. Flip the chicken skin side up and change the temperature to 400 F and cook until the skin is crispy and the chicken is 165 F internally. Remove the chicken and then add the syrup and pecans.
- When the chicken is cooked, let it rest 10 minutes or so before serving. Garnish with more syrup and pecans if desired.