My Recipe Box

Cider-Glazed Chicken Thighs


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 (g): fat g 48; Fat Calories (kcal): 430; Saturated Fat (g): sat fat g 14; Protein (g): protein g 61; Monounsaturated Fat (g): 20; Carbohydrates (g): carbs g 10; Polyunsaturated Fat (g): 8; Sodium (mg): sodium mg 830; Cholesterol (mg): cholesterol mg 375; Fiber (g): fiber g 0;

Photo: Scott Phillips

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:

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