Apple Cider Glazed Chicken Thighs
Directions
- 1Preheat your oven to 425 degrees Fahrenheit and line a 13x18-inch baking sheet with foil or parchment paper.
- 2Place 3 pounds of chicken thighs (about 8 thighs) onto the prepared baking sheet.
- 3In a small bowl, mix 2 tablespoons of Dijon mustard with 1 tablespoon of apple cider vinegar, 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika to create a paste.
- 4Brush this paste onto the chicken thighs to coat them.
- 5Bake the chicken thighs in the preheated oven for 30 minutes.
- 6While the chicken is cooking, prepare the glaze by melting 2 tablespoons of butter in a saucepan over medium-high heat.
- 7Whisk in 1 tablespoon of cornstarch until mixed.
- 8Pour in 1 cup of apple cider (not apple cider vinegar).
- 9Add 1 tablespoon of apple cider vinegar, 1 tablespoon of Dijon mustard, and 1 tablespoon of brown sugar.
- 10Whisk all ingredients together and simmer until the glaze has thickened, which should take a couple of minutes.
- 11After 30 minutes, pull the chicken thighs out of the oven.
- 12Brush the glaze generously all over the thighs to coat.
- 13Return the glazed chicken thighs to the oven for another 5 to 10 minutes, or until the internal temperature reaches 172-175 degrees Fahrenheit.
Ingredients
- 3 pounds chicken thighs
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 1 cup apple cider
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
Equipment
baking sheetfoilparchment papersmall bowlwhiskbrushsaucepan
Tips
- You can use apple juice instead of apple cider for the glaze.
- Make sure to use apple cider, not apple cider vinegar for the glaze.
- For chicken thighs, aim for an internal temperature of 172 to 175 degrees Fahrenheit for optimal juiciness, as opposed to the minimum of 165 degrees Fahrenheit for other chicken parts.