Sticky Maple Apple Chicken (Printable)

Tender chicken thighs glazed with sweet, tangy maple-apple syrup, baked golden and juicy.

# What You’ll Need:

→ Poultry

01 - 8 bone-in, skin-on chicken thighs (approximately 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 tablespoons apple cider vinegar
05 - 2 tablespoons Dijon mustard
06 - 2 tablespoons olive oil
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper

→ Apples

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

→ Garnish (optional)

13 - Fresh thyme sprigs

# Directions:

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 and season both sides with salt and pepper.
03 - In a medium bowl, whisk together maple syrup, apple cider, apple cider vinegar, Dijon mustard, olive oil, minced garlic, thyme, smoked paprika, salt, and pepper until combined.
04 - Place chicken thighs skin-side up in the prepared dish and nestle apple wedges around them.
05 - Pour the maple-apple glaze evenly over the chicken and apples, turning the chicken once to coat thoroughly.
06 - Bake for 30 to 35 minutes, basting once or twice with pan juices, until the chicken is golden and reaches an internal temperature of 165°F.
07 - For extra caramelization, broil on high for 2 to 3 minutes, watching closely to prevent burning.
08 - Let the chicken rest for 5 minutes before serving. Garnish with fresh thyme sprigs if desired.

# Expert Tips:

01 -
  • Chicken thighs stay impossibly juicy while the skin gets sticky and caramelized—no dry breast meat here.
  • The maple-apple glaze tastes like you spent hours on it, but it takes five minutes to whisk together.
  • Everything cooks in one dish, which means minimal cleanup and maximum flavor soaking into those apples.
02 -
  • Pat the chicken completely dry before seasoning—any moisture prevents the skin from crisping, and you want that skin to be the best part.
  • Don't skip the basting step; it's what turns a glaze into something sticky and caramelized instead of just wet and syrupy.
  • If your glaze looks too thin after cooking, you can finish with a quick broil to concentrate it—but watch it constantly.
03 -
  • Make the glaze the night before and let it sit in the fridge—the flavors meld and it becomes even more cohesive.
  • If you have a good basting brush, use it; if not, simply tilt the pan and spoon the juices over the chicken every 15 minutes for the same effect.
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