Mustard And Apple Cider Grilled Chicken Thighs

Dinner is on the table in a half hour you just need a green salad and bread to mop up the sauce. Season chicken on all sides with 2 tbsp. Chicken thighs are so versatile for easy weeknight dinners and this version baked in a marinade of apple cider and dijon mustard is super tasty.

Camila Farah

Tender and juicy grilled chicken thighs are marinated in apple cider mustard and spices to create the perfect balance of sweet and tart. The key to juicy and tender chicken is to grill them low and slow. Carefully turn the ziplock bag over so the chicken is well coated and then place in the refrigerator to marinate for at least 4 hours up to 24 hours. I sear chicken thighs in a cast iron skillet and then set them aside to rest while i make a quick mustard sauce right in the skillet with the delicious juices from the chicken. Heat your grill to medium low heat.

Grill 8 10 minutes per side depending on the thickness of the chicken or until the internal temperature is 165 degrees. Finally add the remaining 1 tbsp oil to the pan and fry the onion and potatoes for 4 5 minutes. Just before the chicken is ready steam the. Stir in the cider and mustard and simmer for a further 2 3 minutes then tip into a medium large ovenproof dish about 2 litres in volume. Season chicken thighs with salt pepper and oil on all sides.

Add the marjoram sprigs and cover. However my family loves them. Sprinkle additional dried parsley as a garnish if desired. 15 chicken thigh recipes for the instant pot this collection of top rated recipes highlights this versatilty featuring chicken thighs with international accents from chicken curry to cacciatore chicken teriyaki to chicken tagine biriyani and butter chicken and much more. Return the chicken to the pan along with any accumulated juices.

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I know some people have mixed feelings about chicken thighs. Transfer to a different plate. Smoosh everything together until well combined and then add in the chicken thighs. Add in the apple cider olive oil fresh thyme apple cider vinegar mustard salt sugar and black pepper. Carefully pour the cider into the pan and bring to a boil scraping the browned bits from the bottom of the pan with a wooden spoon.

Grill chicken skin side down over direct heat turning halfway through or whenever there is a flare until lightly charred 5 8 minutes. Cover and let the chicken rest for five minutes and then serve. Top with the mushrooms and chicken and bake for 30 minutes. Once the grill is nice and hot place the chicken thighs on smooth side down. Transfer the pan to the oven and braise for 10.

Transfer the chicken from the grill to a serving platter and top with butter turning to coat. Whisk the mustard into the cider. Turn the chicken thighs over every 3 4 minutes. Transfer the chicken from the grill to a serving platter and top with butter turning to coat. Grill chicken skin side down over direct heat turning halfway through or whenever there is a flare until lightly charred 5 8 minutes.

Turn the chicken thighs over every 3 4 minutes. I know some people have mixed feelings about chicken thighs. Add the marjoram sprigs and cover. Grill 8 10 minutes per side depending on the thickness of the chicken or until the internal temperature is 165 degrees. Tender and juicy grilled chicken thighs are marinated in apple cider mustard and spices to create the perfect balance of sweet and tart.