Sticky Maple Apple Chicken (Printable View)

Tender chicken thighs glazed with sweet maple and apple, baked crisp with aromatic spices.

# Ingredient List:

→ 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 (optional)

13 - Fresh thyme sprigs

# How to Make:

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

# Expert Tips:

01 -
  • Chicken thighs stay juicy even when you're not fussing over them, and the maple glaze does the heavy lifting for flavor.
  • The apples soften into the pan drippings and become almost candied, turning into their own sauce.
  • It's ready in under an hour, feels fancy enough for guests, and actually gets easier the second time you make it.
02 -
  • Drying the chicken thighs before cooking makes the difference between skin that steams and skin that crisps into something you actually want to eat.
  • Don't skimp on the basting—those pan juices are what turns a glaze into a proper sauce, and the apples release liquid that makes this richer as it cooks.
  • The internal temperature should reach 165°F, but thighs are forgiving and taste better when they're just barely cooked through rather than dry.
03 -
  • If you only have boneless thighs, reduce the baking time by 5 to 8 minutes and watch closely so they don't dry out.
  • A pinch of chipotle powder mixed into the glaze adds smokiness and a subtle heat that plays beautifully with the maple sweetness.
  • Make extra glaze and brush it on during the last few minutes of baking for an extra-sticky, caramelized finish that looks restaurant-quality.
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