Dinner

Apple Cider Glazed Chicken Thighs Recipe

ByHarry Bern October 25, 2025October 25, 2025

Introduction

Apple Cider Glazed Chicken Thighs offer a delightful balance of tangy and sweet flavors, perfect for a comforting weeknight dinner. This recipe combines tender chicken thighs with a rich apple cider glaze that elevates every bite.

A close-up of a plate holding four cinnamon rolls with a thick, glossy layer of icing melted over each roll, making them look soft and sticky. The rolls are golden brown with darker spots from baking, showing a textured, slightly bumpy surface with swirls of cinnamon inside. The plate is white and sits on a white marbled surface, with two glasses filled with a light yellow beverage blurred in the background. A silver fork rests to the right side of the plate on the white marbled surface, and a light gray woven cloth is partially visible behind the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds boneless skinless chicken thighs
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
2 tablespoons salted butter
1 tablespoon cornstarch
1 cup apple cider
1 tablespoon brown sugar

Instructions

Step 1: Preheat the oven to 425°F (220°C). Line a 13×18-inch baking sheet with foil or parchment paper and lightly grease it with nonstick cooking spray for easy cleanup.
Step 2: Arrange the chicken thighs evenly on the prepared baking sheet.
Step 3: In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon paprika.
Step 4: Brush the mustard mixture over the chicken thighs to coat them thoroughly.
Step 5: Bake the chicken in the preheated oven for 30 minutes.
Step 6: While the chicken bakes, prepare the apple cider glaze. Melt 2 tablespoons salted butter in a saucepan over medium-high heat. Stir in 1 tablespoon cornstarch until smooth and no white specks remain.
Step 7: Pour in 1 cup apple cider, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, and 1 tablespoon apple cider vinegar. Whisk continuously until the sauce thickens, about 2 minutes.
Step 8: Remove the chicken from the oven and brush the glaze generously over each thigh.
Step 9: Return the chicken to the oven and bake for an additional 5 to 10 minutes, or until the internal temperature reaches 175°F (80°C) when checked with a meat thermometer.

Tips & Variations

For extra crispiness, broil the glazed chicken for the last 2 minutes of cooking, watching carefully to avoid burning.
Substitute apple cider with fresh apple juice for a sweeter glaze.
Add a pinch of cayenne pepper to the glaze for a subtle spicy kick.
Serve with roasted vegetables or a fresh green salad for a complete meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave on medium power to avoid drying out the meat.