Best 3 Apple Glazed Chicken Thighs Recipes

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Apple glazed chicken thighs are a delicious and easy-to-make dish that is perfect for any occasion. The chicken is coated in a sweet and tangy glaze made from applesauce, brown sugar, and spices, then baked until cooked through. The result is a juicy and flavorful chicken dish that is sure to please everyone at the table. Whether you are looking for a weeknight meal or a special occasion dish, apple glazed chicken thighs are a great option.

Let's cook with our recipes!

APPLE-GLAZED CHICKEN THIGHS



Apple-Glazed Chicken Thighs image

My "pickatarian" child is choosy but willing to eat this chicken glazed with apple juice and thyme. I dish it up with mashed potatoes and green beans. -Kerry Picard, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

6 boneless skinless chicken thighs (1-1/2 pounds)
3/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 cup unsweetened apple juice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Steps:

  • Sprinkle chicken with seasoned salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Add juice and thyme to skillet. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half. Return chicken to pan; cook, covered, over medium heat 3-4 minutes longer or until a thermometer inserted in chicken reads 170°.

Nutrition Facts : Calories 204 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 255mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

SPICY APPLE CIDER-GLAZED CHICKEN THIGHS



Spicy Apple Cider-Glazed Chicken Thighs image

This easy, stovetop main dish uses apple cider to simmer boneless, skinless chicken thighs and onions. Add some sambal oelek or some Sriracha sauce for a bit of heat, or omit for tender palates. Serve over cooked rice, or cauli "rice", if you prefer.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 30m

Yield 6

Number Of Ingredients 7

6 (4 ounce) boneless, skinless chicken thighs
salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil
½ onion, sliced into rings
1 ⅓ cups apple cider
1 tablespoon sambal oelek
1 teaspoon chopped fresh chives

Steps:

  • Pat chicken thighs dry with a paper towel and season with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Place chicken thighs into the hot oil and cook until brown, about 4 minutes, then turn and place onion slices on top.
  • Stir together apple cider and sambal oelek; pour over chicken and onions. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken and onion to a plate and keep warm.
  • Increase heat to medium-high and bring the liquid in the skillet to a boil. Continue boiling, uncovered, until the liquid has reduced to about 3/4 cup. Pour over chicken thighs and onions and garnish with fresh chives. Serve warm.

Nutrition Facts : Calories 250.8 calories, Carbohydrate 10.5 g, Cholesterol 70.7 mg, Fat 14.4 g, Fiber 0.3 g, Protein 19.3 g, SaturatedFat 3.8 g, Sodium 118.2 mg, Sugar 7.7 g

APPLE CIDER-GLAZED CHICKEN THIGHS WITH BUTTERNUT SQUASH FRITTERS



Apple Cider-Glazed Chicken Thighs with Butternut Squash Fritters image

Well, if this dish doesn't scream FALL, then I don't know what does! These crispy fritters are similar to potato latkes, with a sweet and spicy flavor that perfectly complements the rich apple cider glaze on the chicken thighs. It's my idea of a truly comforting meal for a cozy evening at home!

Provided by Carla Hall

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

2 cups grated butternut squash, squeezed dry, liquid reserved
1 cup grated apple (preferably tart, like a Granny Smith), squeezed dry, liquid reserved
2 tablespoons grated fresh ginger
1 large egg, lightly whisked
1/4 cup dry breadcrumbs, finely ground
1 teaspoon dried sage
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
Vegetable oil, for frying
2 tablespoons olive oil, plus more as needed
8 boneless, skinless chicken thighs (about 2 pounds)
Kosher salt or sea salt and freshly ground black pepper
1 yellow onion, thinly sliced
4 sprigs fresh thyme
1 cup apple cider
1 tablespoon apple cider vinegar
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons unsalted butter, softened

Steps:

  • For the butternut squash fritters: Place the squash, apple, ginger, egg, breadcrumbs, sage, rosemary, salt and pepper into a large bowl and stir together to combine.
  • Heat a large nonstick skillet over medium-high heat and coat the bottom with about 1/4 inch of oil. When the oil shimmers, scoop heaping tablespoons of the squash mixture and drop gently into the oil, pressing with the back of the spoon to slightly flatten. Fry in batches until brown and crisp, about 3 to 4 minutes per side. Drain on a plate lined with lightly crumpled paper towels. Sprinkle lightly with more salt before serving. Makes about 2 dozen fritters.
  • For the apple cider-glazed chicken thighs: Heat the oil in a large skillet over medium-high heat. Season the chicken thighs on each side with 1 teaspoon salt and 1 teaspoon pepper, then cook in batches on each side until golden brown, about 5 minutes per side. Remove and set aside.
  • Lower the heat to medium and add the onions and 2 sprigs of thyme to the pan. Season with salt, add a little water, and scrape up the browned bits from the bottom of the skillet until the onions are golden and softened, about 5 minutes. Stir in the apple cider, vinegar and the reserved liquid from squeezing out the squash and apple. Simmer until reduced, 5 minutes.
  • Remove the thyme leaves from the remaining 2 sprigs of thyme, then finely chop the thyme, parsley, and tarragon. Set aside.
  • Whisk the butter into the reduced sauce, then add the chicken thighs back to the pan to warm through for 2 or 3 minutes, coating with the glaze and sprinkling with the fresh herbs. Check that the thighs have reached an internal temperature of 165 degrees F, then serve with the Butternut Squash Fritters.

Tips:

  • To ensure the chicken thighs are cooked thoroughly, use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C).
  • If you don't have apple cider vinegar, you can substitute white vinegar or lemon juice.
  • For a sweeter glaze, add an extra tablespoon of honey or maple syrup.
  • If you like a thicker glaze, simmer it for a few minutes longer, stirring constantly.
  • Serve the chicken thighs with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

Apple-glazed chicken thighs are a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is juicy and flavorful, and the glaze is sweet and tangy. This recipe is sure to be a hit with the whole family.

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