Best 6 Spicy Apple Cider Glazed Chicken Thighs Recipes

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Tantalize your taste buds with the delectable "Spicy Apple Cider Glazed Chicken Thighs," a culinary masterpiece that harmoniously blends sweet, tangy, and fiery flavors. Apple cider, the star ingredient, infuses the chicken with its natural sweetness, while a medley of spices, including chili powder, cumin, and smoked paprika, imparts a vibrant warmth that lingers on the palate. This tantalizing dish promises an explosion of flavors that is sure to satisfy even the most discerning foodie.

Let's cook with our recipes!

APPLE CIDER GLAZED CHICKEN THIGHS



Apple Cider Glazed Chicken Thighs image

Boneless, skinless chicken thighs are sauteed in a savory blend of herbs and spices, then glazed with a flavorful reduction of apple cider and dijon mustard.

Provided by Katerina | Easy Weeknight Recipes

Categories     Dinner

Time 30m

Number Of Ingredients 12

2 tablespoons olive oil
1.5 pounds boneless, skinless chicken thighs, ((about 6 chicken thighs ))
1 teaspoon dried thyme or dried rosemary, ((choose either))
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and freshly ground pepper, (to taste)
4 cloves garlic, (minced)
1 cup apple cider, ((NOT Apple Cider Vinegar))
1 tablespoon dijon mustard
1 fresh rosemary sprig or fresh thyme sprig
1 tablespoon butter

Steps:

  • Heat olive oil in a large 12-inch skillet set over medium heat.
  • In the meantime, in a small mixing bowl combine dried thyme or dried rosemary (use either one), onion powder, garlic powder, paprika, salt, and pepper.
  • Season chicken thighs with prepared seasoning.
  • Add chicken thighs to the hot oil and cook for 5 minutes, or until golden brown.
  • Flip over and cook for 6 to 8 more minutes, or until chicken is cooked through and internal temperature registers at 165˚F. Cook time depends on the size of the chicken. Also, make sure you're using boneless and skinless chicken thighs.
  • Remove cooked chicken thighs from the skillet and set aside.
  • Set skillet over medium-high heat.
  • Add garlic and cook for 20 seconds, or until fragrant.
  • Slowly pour in the apple cider.
  • Add dijon mustard and whisk everything until well combined.
  • Add rosemary sprig or thyme sprig to the sauce.
  • Continue to cook for 8 minutes, to reduce the sauce.
  • Slowly stir around the tablespoon of butter until melted.
  • Taste the sauce for salt and pepper; adjust to taste.
  • Return chicken thighs to the skillet and cook for 2 more minutes, to heat through.
  • Remove from heat.
  • Garnish with parsley.
  • Serve.

Nutrition Facts : Calories 326 kcal, Carbohydrate 8 g, Protein 33 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 169 mg, Sodium 223 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

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-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

CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS



Cider-Braised Chicken Thighs With Apples and Greens image

In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.

Provided by Lidey Heuck

Categories     dinner, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 1/2 to 2 pounds bone-in, skin-on chicken thighs (about 4 to 6)
Kosher salt and black pepper
2 tablespoons canola or grapeseed oil
1 cup thinly sliced shallots (2 to 3 medium shallots)
2 tablespoons roughly chopped fresh sage leaves
3 garlic cloves, minced
3/4 cup fresh apple cider
2 tablespoons apple cider vinegar, plus more to taste
2 tablespoons Dijon mustard
3/4 to 1 cup chicken broth, preferably low-sodium
1 bunch curly kale (10 to 12 ounces), stemmed, leaves torn into bite-size pieces
1 crisp red apple, such as Fuji, cored and thinly sliced

Steps:

  • Pat the chicken thighs dry and season generously with salt and pepper.
  • In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
  • Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
  • Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
  • Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
  • Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.

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.

SPICY HONEY GLAZED CHICKEN RECIPE



Spicy Honey Glazed Chicken Recipe image

Sweet meets spicy in this delicious recipe!

Provided by Camille Beckstrand

Categories     Main Course

Time 18m

Number Of Ingredients 11

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon ground cayenne pepper ( (depending on how hot you like it - I usually do 1/2 teaspoon))
8 boneless, skinless chicken breasts
2 teaspoons olive oil
½ cup honey
2 Tablespoons apple cider vinegar

Steps:

  • In a small bowl, mix together all rub ingredients (garlic powder, chili powder, salt, pepper, cumin, paprika, and cayenne).
  • Place chicken on a large platter or pan and drizzle with oil, making sure each piece is evenly coated. Sprinkle rub on top and rub it all over each piece of chicken until chicken is completely coated.
  • In a grill pre-heated to medium-high heat or an oven preheated to lo broil (about 400 degrees), cook chicken for 4-5 minutes per side or until chicken is fully cooked.
  • In a small bowl, mix together honey and cider vinegar (to help make the honey easier to stir, warm it in the microwave for about 10-15 seconds). Set aside 1/2 of the glaze.
  • During the last minute of cooking, brush 1/2 of the glaze on both sides of the chicken. Remove chicken from grill and drizzle the remaining glaze on top, then serve.

Nutrition Facts : Calories 209 kcal, Carbohydrate 19 g, Protein 24 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 72 mg, Sodium 432 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

Tips:

  • To achieve the perfect balance of sweet and spicy, use a combination of sweet and hot peppers. For a milder flavor, use fewer hot peppers or omit them altogether.
  • If you don't have apple cider, you can substitute apple juice or water. However, apple cider will give the chicken a richer, more flavorful taste.
  • Be sure to cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. This will ensure that it is cooked through and safe to eat.
  • For a crispy skin, broil the chicken for a few minutes before serving.
  • Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Spicy Apple Cider Glazed Chicken Thighs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, with a crispy skin and a flavorful glaze. The apple cider vinegar and honey give the glaze a sweet and tangy flavor, while the cayenne pepper adds a touch of heat. Serve this dish with your favorite sides for a complete and satisfying meal.

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