Mustard And Apple Cider Grilled Chicken Thighs Recipes

APPLE CIDER GLAZED CHICKEN THIGHS

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.

HONEY MUSTARD CHICKEN MARINADE

Steps:

• Add all ingredients (mustard, honey, apple cider vinegar, garlic powder, paprika, salt, pepper, cayenne pepper) into a small bowl and mix well.
• Place the chicken and marinade into a ziploc plastic storage bag, then squeeze out all of the air and seal securely.
• Massage the marinade into the chicken for a minute or two.
• For best results allow the chicken and marinate in the refrigerator for at least 4 hours. Freeze for up to 3 months.

MUSTARD AND APPLE CIDER GRILLED CHICKEN THIGHS

Steps:

• Whisk apple cider, mustard, dill, salt, and pepper together in a bowl. Add chicken thighs and stir until evenly coated. Cover and refrigerate for 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the refrigerator.
• Transfer chicken to a plate and pour marinade into a large skillet. Add carrots and cabbage and bring to a boil over medium-high heat. Reduce heat, cover, and cook until carrots have softened, about 30 minutes.
• While carrots and cabbage are cooking, place chicken thighs on the preheated grill and cook until no longer pink at the bone and the juices run clear, about 20 minutes, flipping halfway through the cook time. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a serving plate and let rest for 5 minutes. Serve with carrots and cabbage.

APPLE CHICKEN WITH CIDER MUSTARD SAUCE

Steps:

• Heat oven to 375°F.
• Heat olive oil over medium high heat in an oven-proof skillet like cast iron. Pat chicken dry, then season with salt and pepper. Cook skin side down until the skin is browned and easily releases from the pan, 8-10 minutes. Flip the chicken and cook skin side up for 1 minute. Remove chicken and set aside on a plate.
• Add the apples and saute in the rendered fat, stirring occasionally, until slightly caramelized, 2-3 minutes..
• Add the apple cider vinegar to the skillet to deglaze, stirring up any browned bits from the bottom of the pan. Add the mustard, apple cider, and chicken broth, stirring to mix completely.
• Nestle the chicken thighs in between the apple slices. Transfer the skillet to the oven and braise until the chicken is cooked through and reaches 165°F using an instant read thermometer, 20-25 minutes depending on size.
• Plate the chicken, and top with the apple slices, cider sauce, and fresh thyme to taste. Serve immediately.