Apple Cider Chicken Thighs (Print Version)
Chicken thighs baked in apple cider glaze with honey, Dijon, and thyme. Sweet, tangy, and comforting.
# Ingredients:
→ Main
01 -
680 g boneless, skinless chicken thighs
→ Glaze
02 -
240 ml apple cider
03 -
3 cloves garlic, minced
04 -
30 ml honey
05 -
30 ml Dijon mustard
06 -
5 ml fresh thyme, chopped
07 -
10 ml balsamic vinegar
08 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Preheat oven to 200°C. Lightly grease a baking dish to prevent sticking.
02 -
Pat chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper and arrange in the prepared baking dish.
03 -
In a mixing bowl, whisk together apple cider, honey, Dijon mustard, minced garlic, balsamic vinegar, and chopped thyme until fully combined.
04 -
Pour the apple cider glaze over the seasoned chicken thighs, ensuring each piece is evenly coated. Reserve a small portion of glaze for drizzling after baking.
05 -
Bake in the preheated oven for 25–30 minutes or until the chicken reaches an internal temperature of 75°C at the thickest part.
06 -
Remove chicken from the oven and let rest in the baking dish for 5 minutes. Drizzle with the reserved glaze before serving.
# Notes:
01 -
Use fresh apple cider for deeper flavor and a better glaze reduction.
02 -
Drying the chicken thoroughly promotes browning and helps the glaze adhere.
03 -
Reserve some fresh glaze before coating raw chicken to drizzle post-bake, retaining brightness.
04 -
Check chicken doneness at the thickest part for accurate results.