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Apple Cider Glazed Chicken Recipe

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4.9 from 71 reviews

This Apple Cider Glazed Chicken recipe features juicy, skin-on chicken thighs cooked to perfection with a luscious, sweet and savory glaze made from apple cider, brown sugar, honeycrisp apples, and a fragrant blend of herbs and spices. The glaze balances the natural sweetness of apple cider with the warmth of fresh rosemary, thyme, ginger, and nutmeg, creating a comforting and flavorful main dish perfect for cozy dinners or special family meals.

Ingredients

Scale

Glaze Ingredients

  • 1¼ cup Apple Cider (not apple cider vinegar)
  • 1 tbsp Soy Sauce
  • 1 tbsp Worcestershire Sauce
  • ⅓ cup Brown Sugar
  • 3 cloves Garlic (grated or minced)
  • 1/3 cup Yellow Onion (finely diced)
  • 1 sprig Fresh Rosemary
  • 1 sprig Fresh Thyme
  • 1 tbsp Dijon Mustard
  • 1 tsp Fresh Ginger (grated)
  • ¼ tsp Nutmeg

Main Ingredients

  • 1 Honeycrisp Apple (large, thinly sliced)
  • 4 Chicken Thighs (skin-on)
  • 1 tsp Salt
  • ½ tsp Ground Black Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Smoked Paprika
  • 2 tbsp Avocado Oil

Instructions

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mix evenly over all sides of the chicken thighs to ensure a flavorful crust.
  2. Preheat the Pan and Sear Chicken: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear until the skin turns golden brown and crispy, about 5-7 minutes. Flip the chicken and sear the other side for another 5 minutes. Remove chicken from the pan and set aside.
  3. Sauté Aromatics: In the same skillet, reduce heat to medium. Add the diced yellow onion and sauté for 3-4 minutes until translucent. Add the grated garlic, fresh ginger, and continue cooking for 1 minute until fragrant.
  4. Make the Glaze: Stir in the brown sugar, Dijon mustard, soy sauce, Worcestershire sauce, nutmeg, rosemary, and thyme sprigs. Pour in the apple cider and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes until the liquid slightly reduces and thickens into a glaze.
  5. Add Apples and Chicken: Nestle the thinly sliced Honeycrisp apple into the glaze. Return the seared chicken thighs to the skillet, placing them skin-side up. Spoon some glaze over the chicken to coat well.
  6. Simmer to Finish Cooking: Cover the skillet loosely and reduce heat to low. Let the chicken simmer in the apple cider glaze for about 15-20 minutes or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the glaze has thickened further. Occasionally spoon glaze over the chicken.
  7. Serve: Remove the sprigs of rosemary and thyme before serving. Plate the chicken thighs topped with the apple slices and drizzle with extra glaze from the pan. This dish pairs wonderfully with roasted vegetables or mashed potatoes.

Notes

  • Use skin-on chicken thighs for the best flavor and texture; the skin crisps up nicely and adds richness to the dish.
  • Apple cider adds sweetness and acidity, but do not substitute with apple cider vinegar as it will drastically change the flavor.
  • If you don’t have fresh herbs, you can use 1 teaspoon dried rosemary and thyme instead.
  • To ensure the glaze thickens nicely, allow apple cider to reduce in the pan before adding the chicken back in.
  • The Honeycrisp apple provides a sweet yet tart contrast; other sweet-tart apples like Fuji or Gala can be used as alternatives.

Find it online: https://amandafood.com/apple-cider-glazed-chicken-recipe/