Sticky Maple Apple Chicken (Print Version)

Juicy chicken thighs baked with a sweet maple-apple glaze for a comforting and flavorful meal.

# Components:

→ Poultry

01 - 8 bone-in, skin-on chicken thighs (2.5 lbs)

→ Maple-Apple Glaze

02 - 1/3 cup pure maple syrup
03 - 1/3 cup apple cider or unsweetened apple juice
04 - 2 tbsp apple cider vinegar
05 - 2 tbsp Dijon mustard
06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper

→ Apples

12 - 2 medium apples (Honeycrisp or Gala), cored and sliced into wedges

→ Garnish

13 - Fresh thyme sprigs (optional)

# Directions:

01 - Preheat oven to 400°F. Line a large baking dish or rimmed baking sheet with parchment paper or lightly grease it.
02 - Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
03 - Whisk together maple syrup, apple cider, apple cider vinegar, Dijon mustard, olive oil, garlic, thyme, smoked paprika, salt, and pepper in a medium bowl.
04 - Place chicken thighs skin-side up in the baking dish and nestle apple wedges around them.
05 - Pour the maple-apple glaze evenly over chicken and apples, turning the chicken once to coat all sides.
06 - Bake for 30 to 35 minutes, basting once or twice with pan juices, until chicken reaches internal temperature of 165°F and is golden and sticky.
07 - For extra caramelization, broil on high for 2 to 3 minutes, watching closely to prevent burning.
08 - Let rest 5 minutes before serving. Garnish with fresh thyme sprigs if desired.

# Expert Advice:

01 -
  • Chicken thighs stay juicy no matter what, so there's almost no way to mess this up.
  • The glaze gets sticky and glossy in the oven, and it tastes like you spent hours on it when you really didn't.
  • Apples cook right alongside the chicken, soaking up all those flavors and turning tender and caramelized.
02 -
  • Wet chicken will never get crispy skin, no matter what temperature you use. Dry it thoroughly or you'll be disappointed.
  • Don't skip the basting step; it's what turns the glaze from a thin sauce into something sticky and coat-worthy.
03 -
  • If you want smokier depth, add a pinch of chipotle powder to the glaze. It sounds unusual but it works beautifully with maple and apple.
  • Boneless, skinless thighs work too if that's what you have, but reduce the baking time by 5–8 minutes and you won't get that crispy-skin satisfaction.
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