Delicious and easy to make these apple cider and maple glazed chicken thighs are one tasty weeknight dinner. Simple to make with a few tasty ingredients, they are sweet, tangy and oh so tasty!
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This recipe is from Beth, who blogs at Binky's Culinary Carnival.
If you are looking for an easy way to fancy up your chicken thighs then you are the right place!
Crisp and juicy chicken thighs are grilled or cooked in a skillet and glazed with the most delicious maple and apple cider sauce for a perfectly sweet and tangy bite.
These Maple and Apple Cider Chicken Thighs could not be easier! They are juicy, sweet and sticky yumminess!
Be sure to check out my Buttermilk Roasted Chicken and Honey Lemon Chicken too!
Why you will love this recipe!
- Simple ingredients: You only need a few simple ingredients to make these chicken thighs, a lot of which, you'll have to hand already.
- Quick and easy: It takes around 30 minutes to make this recipe, so it's perfect for an easy weeknight meal.
- Delicious! Guys, this is a seriously good recipe! It has such complex flavors in each bite, you are sure to impress with these!
Ingredients
- Apple Cider: This unsweetened and unfiltered apple juice adds a great tangy flavor and sits so well next to the sweet maple syrup.
- Maple syrup: Not all maple syrup is created equally. For the best flavor, use a real and natural syrup.
- Garlic and onion: For a nice savory flavor. Finely diced so that it mixes well with the other ingredients and isn't too overpowering.
- Brown sugar: The molasses in the brown sugar creates a rich and complex sweetness.
- Mustard: Mustard powder adds a nice tang. I prefer to use a powder, but you can use some dijon too.
- Worcestershire sauce: For an umami flavor. You could use soy sauce in a pinch.
- Chicken: I use skin on chicken thighs for this recipe. The skin get so crispy and the meat stays nice and juicy.
How to make maple glazed chicken thighs
Be sure to scroll down for the full recipe!
- Heat together the ingredients for the glaze.
- Coat the chicken in the sauce.
- Place the chicken on a hot grill or in a skillet.
- Mop the chicken with the sauce while it cooks through.
- Add cornstarch slurry to leftover glaze to make a pourable sauce.
- Serve the thighs with the sauce on the side.
Frequently Asked Questions
I love to make these with skin on chicken thighs. The skin gets nice and crispy and the meat stays nice and juicy. You can of course make these with chicken breasts if you prefer, just be aware that the cooking times will vary. The maple and apple cider sauce also works really well with pork chops!
I grilled these thighs, but you can easily cook them on the stovetop in a skillet too. You won't get the grill lines, but it will still be delicious! You can also oven bake these at 400F for around 35 minutes, just coat them in the sauce a couple of times during cooking to get a really nice glaze.
These maple glazed chicken thighs are great to serve with all of your favorite potato and veggie sides. Try it with:
Crusted Parmesan Potatoes
Mustard Mash
Rice Stuffed Tomatoes
Sautéed Zucchini
More Easy Chicken Recipes
- Buffalo Chicken Quesadillas
- Honey Sriracha Chicken
- Chicken Stuffed Poblano Peppers
- Chicken Poached in Coconut Milk
I love hearing from you!! If you have tried this maple glazed chicken, be sure to scroll down, give it a star rating and let me know what you thought!
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Maple Apple Cider Chicken Thighs
Ingredients
- 16 ounces apple cider (475ml)
- 5.5 ounces real maple syrup (160ml)
- 1 clove garlic minced
- 2 Tbsp Onion finely chopped
- 3 Tbsp brown sugar
- 2 tsp dry mustard
- 1 Tbsp Worcestershire sauce
- 4 bone in chicken thighs with skin
- 1 teaspoon cornstarch
Instructions
- 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 ¼ 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.
Kathryn @ FoodieGirlChicago says
Love the maple syrup in the glaze - these look delicious!
Laura says
I love this great idea from Beth, Binky's Culinary Carnival is one of my favourite blogs. Thighs over breast any time. Maple Syrup, YUM
Slow The Cook Down says
She has a great blog, so happy she shared this recipe!
Simon Vanbecelaere says
Lady! Are you teasing me with this post? You know my taste 🙂
Slow The Cook Down says
ha ha! Its great isn't it! You will have to blame Beth for this one though I'm afraid!
Beth says
Thanks, Betty! I hope you are getting settled in!
Slow The Cook Down says
Getting there! Thanks so much for sharing this post 🙂