Sticky Maple Apple Chicken (Printable)

Juicy chicken thighs baked with a sticky maple and fresh apple glaze for a flavorful meal.

# What You Need:

→ 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, cored and sliced into wedges (e.g., Honeycrisp or Gala)

→ Garnish (optional)

13 - Fresh thyme sprigs

# Step-by-Step:

01 - Preheat the 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 lightly with salt and pepper.
03 - In a medium bowl, combine maple syrup, apple cider, apple cider vinegar, Dijon mustard, olive oil, minced garlic, thyme, smoked paprika, salt, and pepper. Whisk until thoroughly blended.
04 - Place chicken thighs skin-side up in the prepared pan. Nestle apple wedges evenly around the chicken.
05 - Pour the maple-apple glaze over chicken and apples. Turn chicken once to coat evenly.
06 - Bake for 30 to 35 minutes, basting once or twice with pan juices, until skin is golden, sticky, and the internal temperature reaches 165°F.
07 - For extra caramelization, broil on high for 2 to 3 minutes, monitoring closely to prevent burning.
08 - Let the chicken rest for 5 minutes before serving. Garnish with fresh thyme sprigs if desired.

# Expert Suggestions:

01 -
  • Chicken thighs stay impossibly juicy while the skin turns golden and slightly caramelized from that maple glaze.
  • The whole thing bakes hands-off for under 40 minutes, so you can set it and breathe for a bit.
  • It tastes fancy enough for guests but honest enough for a weeknight when you're tired.
02 -
  • Don't skip patting the chicken dry—wet skin steams instead of crisps, and that's the whole point of using thighs with skin.
  • If your glaze looks thin when you pour it, that's okay; it will concentrate and thicken as the chicken cooks and the pan juices mingle with it.
  • Basting makes the difference between sticky-glossy and barely-glazed, so do it if you can, even if it's just once.
03 -
  • If you only have boneless, skinless thighs, reduce the baking time by 5 to 8 minutes and don't expect quite the same caramelized finish, but they'll still be delicious.
  • A pinch of chipotle powder added to the glaze brings a subtle smokiness that some people swear by—try it once and you might never go back.
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