Apple Cider Glazed Chicken Thighs

$To make apple cider glazed chicken thighs, gather these items: - 4 bone-in chicken thighs, skin on - 1 cup apple cider - 2 tablespoons apple cider vinegar - 2 tablespoons honey - 1 tablespoon Dijon mustard - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - 2 cloves garlic, minced - Salt and pepper to taste - 2 tablespoons olive oil - Fresh apple slices and thyme sprigs for garnish - Chicken Thighs: Use bone-in, skin-on thighs for juicy meat and crispy skin. - Apple Cider: Choose a high-quality apple cider. Fresh cider gives the best flavor. - Honey: Use raw honey if you can. It adds a rich taste to the glaze. - Thyme: Fresh thyme provides the best flavor. Dried thyme can work if fresh isn’t available. - Garlic: Freshly minced garlic offers a stronger flavor than pre-minced or powder. - Chicken Thighs: Boneless thighs can work, but you’ll lose some juiciness. - Apple Cider: If you don’t have apple cider, try apple juice. The flavor will change slightly. - Honey: Maple syrup is a great alternative if you want a different sweetness. - Dijon Mustard: Regular yellow mustard can replace Dijon, but the taste will be milder. - Thyme: Rosemary can substitute thyme for a different herb flavor. These tips help make your dish full of flavor. You'll enjoy the process and the tasty results! {{ingredient_image_1}} Start by drying the chicken thighs with paper towels. This step helps get crispy skin. Season both sides with salt and pepper. Don't skimp on the seasoning; it brings out the flavor. Heat a large skillet over medium-high heat. Add the olive oil and let it warm up. Place the chicken thighs skin-side down in the skillet. Sear them for 5-7 minutes until the skin is golden brown and crispy. This step seals in the juices. Flip the chicken and cook for another 5 minutes. The goal is to get a nice sear on both sides. Next, prepare the glaze. In a separate bowl, mix the apple cider, apple cider vinegar, honey, Dijon mustard, thyme, and minced garlic. Whisk until well combined. Pour this mixture over the chicken in the skillet. Lower the heat to medium-low, cover the skillet, and let it simmer for 15-20 minutes. The chicken should reach an internal temperature of 165°F (75°C). After simmering, it's time to thicken the glaze. Remove the lid and turn the heat back to medium-high. Let the glaze reduce for about 5 minutes. Turn the chicken occasionally to coat it well. The glaze will become sticky and delicious. To make the best glaze, use fresh apple cider. It adds a rich flavor that enhances the dish. Also, remember to watch the heat. Too high can burn the glaze, while too low won’t let it thicken. If you want extra shine, drizzle a bit more honey in the glaze. Finally, garnish with fresh apple slices and thyme sprigs for a lovely presentation. Enjoy your meal! To keep chicken thighs juicy, start by patting them dry. This step helps the skin crisp up. Season both sides well with salt and pepper. This adds flavor and creates a nice crust. Searing the chicken on medium-high heat locks in moisture. Cook each side until golden brown. Then, simmer in the apple cider glaze to keep the meat tender. When you sear chicken, use a hot skillet. Add olive oil and let it heat up. Place the thighs skin-side down in the pan. Sear for 5-7 minutes without moving them. This helps the skin get crispy. After flipping, cook for another 5 minutes. This method seals in the juices before glazing. To boost flavor, try adding fresh herbs or spices. Thyme is a great choice for this recipe. You can also mix in some garlic for depth. For extra sweetness, drizzle more honey into the glaze. Remember to taste as you go. Adjust the seasoning to match your preference. These tweaks will make your dish even more delicious. Pro Tips Let the Chicken Rest: After cooking, let the chicken rest for a few minutes before serving. This helps to redistribute the juices, ensuring moist and flavorful meat. Use Fresh Ingredients: For the best flavor, use fresh apple cider and herbs. Fresh thyme adds a vibrant taste that dried thyme may not replicate. Monitor Internal Temperature: Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Use a meat thermometer for accuracy. Customize the Glaze: Feel free to adjust the sweetness or tartness of the glaze by adding more honey or apple cider vinegar according to your taste preferences. {{image_2}} You can mix up the glaze to fit your taste. Try using maple syrup instead of honey for a richer flavor. You can also add soy sauce for a salty kick. A splash of bourbon can make the glaze deeper and more complex. Experiment with spices like cinnamon or nutmeg for a warm touch. Each variation brings a new twist to the dish. While chicken thighs work great, you can use other cuts too. Chicken breasts are a leaner option and will cook faster. Drumsticks are juicy and can hold the glaze well. If you want something more unique, try using chicken wings for a fun appetizer. Adjust cooking times based on the cut to keep things juicy. Seasonal ingredients can enhance your dish. In fall, use fresh cranberries for a tart flavor. In spring, fresh herbs like rosemary or basil can brighten the glaze. During summer, add peach slices for sweetness. You can even use different types of vinegar, like balsamic, to change the flavor profile. Being creative with ingredients keeps the dish exciting year-round. After enjoying your apple cider glazed chicken thighs, let them cool. Place the chicken in an airtight container. Make sure the lid seals tightly. Store it in the fridge for up to four days. This way, the chicken stays juicy and flavorful. To reheat the chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking dish. Cover with foil to keep it moist. Heat for about 15-20 minutes. You can also use a microwave. Just heat in 30-second bursts. Check the chicken often to avoid drying it out. You can freeze leftover chicken for up to three months. First, let it cool completely. Wrap each piece in plastic wrap. Then place them in a freezer bag. Squeeze out as much air as possible. When you're ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for best results. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust your cooking time to about 15-20 minutes. Make sure to check the internal temperature. It should reach 165°F (75°C) to be safe to eat. Boneless thighs absorb the glaze well, making them juicy and tasty. Apple cider glazed chicken thighs pair well with many sides. Here are some great options: - Roasted vegetables - Mashed potatoes - Rice pilaf - Green salad - Steamed green beans These sides will balance the sweetness of the glaze. They add texture and flavor, making your meal complete. The glaze keeps well in the fridge for about 5 days. Store it in an airtight container. You can reheat it on the stove or in the microwave. Use it for other dishes, too! It’s great on grilled meats or drizzled over veggies. This blog post covers all you need for apple cider glazed chicken thighs. We explored key ingredients, handy cooking tips, and ways to enhance flavor. I shared storage strategies for leftovers and answered common questions. To wrap up, using the right ingredients and methods will ensure tasty results. Experiment with variations for new flavors, and follow the steps for juicy chicken. Enjoy your cooking journey!$

Apple Cider Glazed Chicken Thighs

Delicious chicken thighs glazed with a sweet and tangy apple cider sauce.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in chicken thighs, skin on
1 cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
2 cloves garlic, minced
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh apple slices and thyme sprigs

Instructions

Prepare the Chicken: Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
Sear the Chicken: In a large skillet over medium-high heat, add the olive oil. Once hot, place the chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes until the skin is crispy and golden brown. Flip and cook for an additional 5 minutes.
Make the Glaze: In a separate bowl, whisk together the apple cider, apple cider vinegar, honey, Dijon mustard, thyme, and minced garlic.
Glaze the Chicken: Pour the apple cider mixture over the seared chicken thighs in the skillet. Reduce the heat to medium-low, cover the skillet, and let it simmer for about 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
Thicken the Glaze: Remove the lid and increase the heat to medium-high to let the glaze reduce and thicken for an additional 5 minutes, turning the chicken occasionally to coat it well in the glaze.
Serve: Once thickened, remove the skillet from heat. Transfer the chicken thighs to a serving platter, drizzle the remaining glaze over the top, and garnish with fresh apple slices and thyme sprigs.

Notes

For best results, use fresh thyme and high-quality apple cider.

Keyword apple cider, chicken, dinner, glazed, thighs