This week, I’m delighted to introduce you to Beth, who blogs over at Binky’s Culinary Carnival.Beth has kindly shared these amazing Maple & Apple Cider Glazed Chicken Thighs with us! These look so damn tasty, I can’t wait to give them a go! Without further ado – over to Beth!
I am thrilled to be doing this guest post for Betty! In recognition of her recent emigration from Britain to Canada I have made Maple & Apple Cider Glazed Chicken Thighs! What could be more Canadian than Maple syrup? Welcome to North America, Betty! We are almost neighbours!
My name is Beth “Binky” Neels and my little corner of the internet is Binky’s Culinary Carnival! I live in Upstate NY, USA and am literally about 70 miles away from Toronto, where Betty is moving. Just across the large expanse of Lake Ontario, one of our “Great Lakes”! What could be easier, cheaper and more moist than a perfectly grilled chcken thigh? You could use any cut of chicken but I have this “thing” for thighs! Breasts can get dried if you overcook them, even slightly. Legs are, well, just legs. But thighs?…. delicious!
When Betty asked for guest bloggers so that she could get settled in her new country, I knew I wanted to incorporate Maple syrup. Look at the bottle of syrup in the background, it’s shaped like a maple leaf. How cool is that? Just like the Canadian Flag!
So the first thing that usually comes to mind when you think of maple are sweets. Maple bars, maple ice cream, maple cookies, scones, fudge or pancakes. Maple, however, is very versatile and it’s great to add a sweet hint to savory dishes, as well. It’s great with fish, such as salmon. It’s the perfect hint of sweetness for fall produce, like pumpkin and fall squash. It’s perfect with carrots and with pork, too!
This recipe could really not be easier! Just add all of the ingredients to a small sauce pan. Cook over medium heat until it thickens up. Watch it so that the sugars don’t burn. Spray the chicken with no stick spray and then liberally mop them with the sauce. Look at that sticky, sweet chicken!
If you save some of the sauce so that it doesn’t come in contact with the raw chicken, you can thicken it up with a little cornstarch, mixed with water to serve on the side! I also served it with some Maple Candied Walnuts which added a great crunch to the dish! I also served these Maple Apple Cider Glazed Chicken Thighs with smashed sweet potatoes and a nice arugula salad with a green goddess dressing which paired very nicely with the sweet chicken.
I hope you enjoyed the recipe today for Maple Apple Cider Glazed Chicken Thighs! Thanks to Betty for asking me to post here! I hope you enjoy all of your new adventures in the New World, Betty! Enjoy, and have fun cooking!
Maple Apple Cider Chicken Thighs
These Maple and Apple Cider Chicken Thighs could not be easier! They are juicy, sweet and sticky yumminess!
Course: dinner, entree, Main Course
Calories: 300 kcal
- 475 ml apple cider
- 160 ml maple syrup real
- 1 clove garlic minced
- 2 Tbsp Onion finely chopped
- 3 Tbsp brown sugar
- 2 tsp dry mustard
- 1 Tbsp Worcestershire sauce
Mix all ingredients in a small saucepan. Heat over medium until slightly thickened, about 15 minutes.
Start grill on medium high heat heat. Spray chicken thighs with no stick spray.
Place 1/4 cup of the sauce in a separate bowl, to start. Use more if needed. Use this to mop to chicken. Generously mop chicken on both sides.
Place on hot grill, start chicken skin side down, to crisp, and continue to mop while the chicken is cooking. Cook until chicken is cooked through, 165°F / 74°C.
Use any extra sauce to make a gravy. Mix the cornstarch with a bit of water. Pour into remaining sauce, stirring until incorporated. Let cook a few minutes, over low heat., until thickened and bubbly. Serve on the side, with potatoes, or sweet potatoes.
BIG thanks to Beth for her delicious post! Be sure to check out her blog at Blinky’s Culinary Carnival
If you are looking for another tasty cider inspired dish, check out my Cider & Chilli Pork Belly!