Sticky maple apple chicken (Printable)

Juicy chicken thighs glazed with sweet maple and apple, baked to golden perfection.

# 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

# 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 the chicken thighs dry with paper towels. 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 well combined.
04 - Place the chicken thighs skin-side up in the prepared baking dish. Nestle apple wedges evenly around the chicken.
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, sticky, 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 - Allow the chicken to rest for 5 minutes before serving. Garnish with fresh thyme sprigs if desired.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy while the skin crisps up and caramelizes into a sticky glaze that tastes like fall on a plate.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you spent all day cooking.
  • Apple cider vinegar cuts through the sweetness just enough to keep it from feeling cloying, and fresh thyme adds an earthy sophistication that surprises people.
02 -
  • Dry the chicken skin thoroughly before seasoning; any moisture will steam instead of crisp, and you'll lose that essential textural contrast that makes this dish sing.
  • Don't skip the basting step halfway through baking, because turning the chicken once helps the glaze stick and cook onto the surface instead of just sitting at the bottom.
  • Bone-in thighs truly do stay juicier than breasts, and the rendered fat adds incredible flavor to both the chicken and the apples nestled beside them.
03 -
  • Don't be afraid of that broiler finish; two to three minutes of high heat creates a sticky caramelized crust that tastes like pure comfort, just watch it closely so nothing blackens.
  • If you're making this for a crowd, the whole dish actually scales up beautifully, and you can prepare the glaze hours ahead and refrigerate it until you're ready to bake.
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