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Cider-Glazed Chicken Thighs

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Serves 4

  • by from Fine Cooking
    Issue 119

This recipe couldn’t be simpler: Just roast the chicken until cooked through, brush with a three-ingredient glaze, and broil until golden-brown. Roasted sweet potato and onion wedges make a nice accompaniment.

  • 8 bone-in, skin-on chicken thighs, trimmed
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup apple cider
  • 1 Tbs. honey
  • 1-1/2 Tbs. cold unsalted butter, cut into 1/4-inch pieces

Position a rack 6 inches from the broiler and heat the oven to 450°F. Line a large rimmed baking sheet with foil.

In a large bowl, toss the chicken thighs with the oil, 1 tsp. salt, and 1/2 tsp. pepper. Put a rack on the baking sheet and arrange the chicken thighs skin side up on the rack. Roast until the thighs are lightly golden and an instant-read thermometer inserted in the thickest part without touching the bone registers 165°F, about 20 minutes

Meanwhile, in a small saucepan, bring the cider and honey to a boil over high heat. Reduce the heat to medium and simmer vigorously until the mixture has reduced to 1/2 cup, 8 to 10 minutes. Remove from the heat and whisk in the butter.

Turn the broiler to high, brush the chicken thighs with the cider glaze, and broil for 1 minute. Brush with more glaze and broil again until deep golden-brown, 2 to 3 minutes. Remove the chicken from the oven, brush with more of the glaze, and serve.

nutrition information (per serving):
Calories (kcal): 730, Fat (kcal): 48, Fat Calories (g): 430, Saturated Fat (g): 14, Protein (g): 61, Monounsaturated Fat (g): 20, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 8, Sodium (g): 830, Cholesterol (g): 375, Fiber (g): 0,

Photo: Scott Phillips

This is an easy and quick main dish to make, and it just looks beautiful on top when it's done! I've made the dish multiple times and it usually takes 35 minutes to cook the chicken to 165 degrees, NOT 20 minutes.

Excellent for moist not dry chicken. Only missing more sauce that's why I am giving this a 3 not a 5. Baked 4 chicken thighs with skin on in a glass Pyrex baking dish with tinfoil covered over to keep chicken moist. No baking rack good idea from previous reviews. Sauce recipe is for 8 chicken thighs, I baked 4 and the amount of sauce did not quite cover all. If I bake 4 how can the recipe be enough for 8 thighs. I will triple the sauce next time as it is needed to really taste the moist delicious taste of this recipe. After baking I lined a small cookie sheet with tinfoil and removed the chicken out of the Pyrex dish and spooned some glaze on the chicken and placed under the broiler. After the chicken started to brown I removed the chicken again and poured the remaining glaze on the chicken. After browsing I plated my plates. I removed the skin off my piece, but my son and husband love it. They agreed this recipe is a keeper.

Super easy and delicious! I just placed on a baking sheet (no rack) and added some cider as mentioned in previous post. Took about 30-35 min but turned out super tasty and juicy. Even my kids loved it!! So easy! Served it with roasted sweet potatoes and caramelized shallots and salad. Yum!

Pour just a bit of cider into the pan with the chicken thighs and don't use a roasting rack. They will be much more moist. I usually make ahead and keep them covered in the warming drawer of my oven. Before serving, pour the rest of the glaze over all. Maple syrup also works as an alternative to the honey.

Loved this glaze! the thighs took a little longer than 20 minutes but it's definitely a keeper! Will use chicken breasts next time.

so good! chicken was moist and the skin was to die for

If you eat the skin of the chicken, this is right up your alley; simple and delicious. You can read my full review at: http://bit.ly/PFLQ0E

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