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To make Apple Cider Glazed Chicken Thighs, you will need the following fresh ingredients: - 4 chicken thighs, skin-on and bone-in - 1 cup apple cider - 2 tablespoons apple cider vinegar - 2 tablespoons honey - 1 tablespoon Dijon mustard - 3 cloves garlic, minced - 1 teaspoon fresh thyme leaves - Salt and pepper to taste - 1 tablespoon olive oil - Sliced green onions for garnish Each ingredient plays a key role in the dish. The chicken thighs provide a juicy base, while the apple cider gives a sweet and tangy flavor. Apple cider vinegar adds zest, and honey brings a rich sweetness. The Dijon mustard gives depth, and garlic adds a savory touch. Fresh thyme adds aroma, making the dish fragrant. Salt and pepper enhance all the flavors, and olive oil helps with cooking. Finally, green onions add a fresh crunch when you serve the dish. Gather these ingredients before starting to create a delicious meal that will impress anyone! First, I dry the chicken thighs. I use paper towels to soak up any moisture. This step is key for crispy skin. After drying, I season both sides well with salt and pepper. Don't skimp on seasoning; it enhances the flavor. To get that perfect crisp, let the chicken rest at room temperature for about 15 minutes. This helps the skin to fry nicely. Next, I make the glaze. In a mixing bowl, I combine: - 1 cup apple cider - 2 tablespoons apple cider vinegar - 2 tablespoons honey - 1 tablespoon Dijon mustard - 3 cloves garlic, minced - 1 teaspoon fresh thyme leaves - Salt and pepper to taste I whisk these ingredients together until smooth. Whisking well is important. It helps the flavors blend perfectly for that tasty sauce. Now, I heat olive oil in a large skillet over medium-high heat. When the oil is hot, I add the chicken thighs skin-side down. I sear them for 4-5 minutes. This creates a beautiful golden crust. After that, I flip the chicken and sear the other side for 3 minutes. Keeping the heat steady is key; it helps to avoid burning. Once seared, I pour the apple cider glaze over the chicken. I reduce the heat to medium and let it simmer gently. I cover the skillet with a lid and lower the heat. I let the chicken cook for about 25-30 minutes. The internal temperature should reach 165°F (75°C). I check it with a meat thermometer. If needed, I baste the chicken halfway through for extra flavor. After cooking, I remove the chicken and let it rest for a few minutes. Then, I crank up the heat to medium-high. I let the glaze bubble for another 5 minutes. This thickens the sauce and enhances the flavor. I make sure to stir it to avoid burning. For plating, I arrange the chicken thighs on a serving platter. I drizzle the thickened glaze over the chicken. To finish, I garnish with sliced green onions. They add a nice pop of color and flavor. I love serving this dish with roasted vegetables or a fresh salad. It makes for a complete meal. - Overcooking chicken thighs: This leads to dry meat. Always check the internal temperature. Aim for 165°F (75°C). - Using low-quality apple cider: Choose a good cider for the best flavor. High-quality cider makes a big difference. - Adding spices or herbs: Try adding a pinch of cinnamon or nutmeg for warmth. Fresh herbs like rosemary can also brighten the dish. - Techniques for achieving balance in sweetness and acidity: Use apple cider vinegar to cut through sweetness. This adds a nice zing to the glaze. - Skillet recommendations: A cast-iron skillet works best. It retains heat and gives a nice sear. - Other kitchen gadgets for efficiency: A meat thermometer ensures you cook the chicken perfectly. Use a whisk to blend your glaze smoothly. {{image_2}} You can switch the chicken thighs for chicken breasts. Chicken breasts cook faster, so watch the time. They will still soak up that tasty glaze. If you want a different flavor, try turkey thighs. They have a rich taste that pairs well with apple cider too. Pork can also work. Pork thighs offer a unique twist and a juicy texture. To change the taste, add fruits like cranberries. Their tartness adds a nice balance to the sweet glaze. You can also use apple slices for a fruity touch. Incorporate spices for heat. A pinch of cayenne or red pepper flakes can spice things up. Fresh ginger can bring warmth and a zingy flavor. If you want a lighter dish, lower the sugar content. You can reduce the honey or use a sugar substitute. Maple syrup is a great alternative too. It adds a rich, sweet flavor without all the sugar. Consider using agave nectar as another option. It has a lower glycemic index and tastes great in glazes. To store leftover apple cider glazed chicken, let it cool first. Place the chicken in an airtight container. This helps keep it fresh and tasty. If you have extra glaze, store it in a separate container. Glass or plastic containers work best. They keep the chicken moist and flavorful. When reheating, use a skillet over low heat. This method keeps the chicken juicy. Add a splash of water or leftover glaze to maintain moisture. Cover the skillet with a lid to trap steam. It helps to warm the chicken evenly. Avoid using the microwave, as it can dry the chicken out. You can freeze cooked apple cider glazed chicken for later use. Let the chicken cool completely, then wrap it tightly in plastic wrap. Place it in a freezer bag or container. Make sure to remove as much air as possible. When ready to eat, thaw the chicken in the fridge overnight. This ensures it stays juicy and flavorful. To check if the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the thigh. The internal temperature should reach 165°F (75°C). This temperature ensures the chicken is safe to eat. If you don’t have a thermometer, check that the juices run clear. No pink should appear near the bone. Yes, you can make this recipe in advance. Marinate the chicken overnight for better flavor. Mix the glaze ingredients and coat the chicken. Cover and refrigerate it. This helps the flavors soak in. When you are ready to cook, remove the chicken from the fridge. Let it sit for about 30 minutes before cooking. Apple cider glazed chicken thighs pair well with many sides. Some great options include: - Roasted vegetables like carrots and Brussels sprouts - Creamy mashed potatoes - A fresh green salad with vinaigrette - Rice or couscous for added texture These sides balance the sweet and savory notes of the chicken. You can use apple juice, but the flavor will change. Apple cider has a richer, deeper taste. It also adds more complexity to the glaze. Apple juice is sweeter and lighter. If you use juice, consider adding a splash of vinegar. This helps mimic the cider’s tangy flavor. You learned how to make apple cider glazed chicken thighs. We covered ingredients, cooking steps, and helpful tips. Remember to dry and season the chicken for the best crisp. Use quality ingredients for the glaze to enhance flavor. Try variations like different meats or fruits to make this dish your own. Store leftovers properly, and reheat mindfully to keep it juicy. With these tips, you can create a delicious meal that impresses everyone. Enjoy this flavorful journey and share your creations with friends!

Apple Cider Glazed Chicken Thighs

Indulge in the flavors of fall with this delicious recipe for Apple Cider Glazed Chicken Thighs. Perfectly seared and simmered in a sweet and tangy apple cider glaze, this dish is sure to impress at your next dinner. With just a few simple ingredients, you can create a mouthwatering meal that's ready in under an hour. Click through to explore the full recipe and bring this delightful dish to your table tonight!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

1 cup apple cider

2 tablespoons apple cider vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

3 cloves garlic, minced

1 teaspoon fresh thyme leaves

Salt and pepper to taste

1 tablespoon olive oil

Sliced green onions for garnish

Instructions
 

Prepare Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.

    Make the Glaze: In a mixing bowl, combine the apple cider, apple cider vinegar, honey, Dijon mustard, minced garlic, thyme leaves, and a pinch of salt and pepper. Whisk until well blended.

      Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 4-5 minutes, until the skin is golden brown and crispy. Flip the chicken and sear the other side for 3 minutes.

        Add the Glaze: Reduce the heat to medium and pour the apple cider glaze over the chicken thighs. Bring the mixture to a gentle simmer.

          Cook Chicken Through: Cover the skillet with a lid, reduce the heat to low, and let simmer for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). If necessary, baste the chicken with the glaze halfway through.

            Glaze Reduction: Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Increase the heat to medium-high and let the glaze bubble for an additional 5 minutes until it thickens slightly.

              Serve: Arrange the chicken thighs on a serving platter, drizzle the thickened glaze over the top, and garnish with sliced green onions.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4