Ingredients
For the Chicken:
3 pounds boneless skinless chicken thighs
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
For the Glaze:
2 tablespoons salted butter
1 tablespoon cornstarch
1 cup apple cider
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 425°F (220°C). Line a 13×18-inch baking sheet with foil or parchment and lightly grease.
- Place chicken thighs on the prepared sheet pan.
- In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon paprika. Brush over chicken evenly.
- Bake for 30 minutes.
- While the chicken bakes, make the glaze: melt 2 tablespoons butter in a saucepan over medium-high heat. Whisk in 1 tablespoon cornstarch until fully combined.
- Stir in 1 cup apple cider, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, and 1 tablespoon apple cider vinegar. Whisk until thickened, about 2 minutes.
- Remove chicken from oven, brush with glaze, and return to oven for an additional 5–10 minutes, or until internal temperature reaches 175°F (80°C).
- Serve hot with your favorite sides and extra glaze drizzled on top.
Notes
- Bone-In Option: If using bone-in thighs, add 10–15 minutes to the baking time and check that internal temperature reaches 175°F (80°C).
- Make-Ahead: Chicken can be marinated up to 24 hours in advance; glaze can be prepared 1–2 days ahead.
- Adjust Sweetness: For a less sweet glaze, reduce brown sugar to 1/2 tablespoon or swap with honey or maple syrup.
- Extra Flavor: Add fresh herbs like thyme or rosemary to the glaze while it simmers for a more aromatic finish.
- Prep Time: 10 min
- Cook Time: 40 min