Description
Juicy boneless skinless chicken thighs roasted to perfection with a flavorful apple cider glaze. This easy sheet pan recipe features a tangy mustard and vinegar marinade, followed by a sweet and sticky apple cider sauce that caramelizes beautifully in the oven for a deliciously irresistible main dish.
Ingredients
Scale
Chicken Marinade
- 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 Oven: Preheat your oven to 425°F (220°C). Line a 13×18-inch baking sheet with foil or parchment paper and lightly grease with nonstick cooking spray to ensure easy cleanup.
- Prepare Chicken: Arrange the 3 pounds of boneless skinless chicken thighs evenly on the prepared sheet pan.
- Make Marinade & Coat Chicken: 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, ensuring each piece is well coated.
- Bake Chicken: Place the chicken in the preheated oven and bake for 30 minutes, allowing the flavors to infuse and the chicken to cook through.
- Prepare Apple Cider Glaze: While the chicken bakes, melt 2 tablespoons salted butter in a saucepan over medium-high heat. Whisk in 1 tablespoon cornstarch until fully incorporated and no white specks remain.
- Add Glaze Ingredients: Stir in 1 cup apple cider, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, and 1 tablespoon apple cider vinegar. Continue whisking and cook for about 2 minutes until the sauce thickens into a glossy glaze.
- Glaze the Chicken: Remove the chicken from the oven and generously brush the apple cider glaze over each thigh to coat well.
- Finish Baking: Return the glazed chicken to the oven and bake for an additional 5 to 10 minutes, or until the internal temperature reaches 175°F (80°C) as measured with a meat thermometer, ensuring safety and juiciness.
Notes
- For an easy cleanup, lining the baking sheet with foil or parchment paper is essential.
- This recipe yields 8 juicy pieces perfect for a family dinner or meal prep.
- The apple cider glaze adds a sweet and tangy finish that pairs beautifully with the savory mustard marinade.
- Use a meat thermometer to avoid overcooking and to ensure perfectly juicy chicken every time.
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
