Description
Deliciously juicy boneless skinless chicken thighs roasted to perfection and coated in a thick, sticky apple cider glaze made from dijon mustard, apple cider vinegar, brown sugar, and butter. This easy sheet pan recipe infuses the chicken with a tangy, sweet flavor that’s perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 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
Apple Cider Glaze
- 2 tablespoons salted butter
- 1 tablespoon cornstarch
- 1 cup apple cider
- 1 tablespoon dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Preheat and Prepare Tray: Preheat your 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 to ensure easy cleanup and prevent sticking.
- Season the Chicken: Arrange the 3 pounds of boneless skinless chicken thighs on the prepared baking sheet in a single layer. 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. Brush this mixture evenly over the chicken thighs to coat them thoroughly.
- Bake the Chicken: Place the sheet pan with the coated chicken thighs into the preheated oven and bake for 30 minutes until the chicken begins to cook through and starts to brown.
- Prepare the Apple Cider Glaze: While the chicken is baking, melt 2 tablespoons of salted butter in a saucepan over medium-high heat. Whisk in 1 tablespoon of cornstarch until the mixture is smooth and no white specks remain. Gradually pour in 1 cup apple cider, followed by 1 tablespoon dijon mustard, 1 tablespoon brown sugar, and 1 tablespoon apple cider vinegar. Keep whisking until the sauce thickens, which should take about 2 minutes.
- Glaze and Finish Baking: Remove the chicken from the oven after the initial bake. Generously brush the apple cider glaze over each chicken thigh, coating them well. Return the tray to the oven and continue baking for another 5 to 10 minutes, or until the chicken reaches an internal temperature of 175°F (80°C), indicating it is fully cooked and juicy.
Notes
- For a richer flavor, use fresh apple cider rather than sweetened apple juice.
- The glaze thickens quickly, so whisk continuously to prevent lumps.
- Ensure the chicken is cooked to an internal temperature of 175°F (80°C) for safe consumption and optimal juiciness.
- This recipe works well with bone-in chicken thighs but may require additional baking time.
- Serve with roasted vegetables or mashed potatoes to complement the tangy apple glaze.
Nutrition
- Serving Size: 1 piece
- Calories: 256 kcal
- Sugar: 4 g
- Sodium: 819 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 33 g
- Cholesterol: 169 mg
