These cider glazed chicken thighs embody all the warmth and coziness of fall I’m craving right now. With a crisp, golden skin and a sticky-sweet cider glaze that’s rich in seasonal flavors, this dish is everything you want in a weeknight meal—simple to make, absolutely delicious, and perfect for nights when you want some really delicious with little effort. I’ve been adding these ingredients to my weekend grocery list, and it’s such a good one to have on hand when you need a quick-but-satisfying dinner during a busy week.
I actually made this dish for our team’s recent Friendsgiving, and it turns out it also makes a great alternative to turkey if you’re not in the mood to roast a whole bird. So, whether you make it for an intimate Thanksgiving gathering or a simple family dinner, this is the kind of effortless dish that makes everyone feel truly at home.
A Few Tips for Success
Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs. The bones add flavor, while the skin gets wonderfully crispy under the broiler.
Get the Glaze Right: Reducing the cider (or apple juice) intensifies the flavor, and adding butter at the end gives this a velvety texture—don’t skip it. Watch it carefully while boiling, as you don’t want to burn the butter.
Broiler Pro-Tip: I’ve definitely burned my share of things by putting them under the broiler and walking away, so keep an eye on it. You’ll want to remove the chicken as soon as the skin reaches that golden-brown perfection.
Use Fresh Sage: Sage infuses the chicken and glaze with a subtle earthiness that’s key to this dish. Nothing screams “fall” like sage! A scattering of fresh sage leaves also make for beautiful presentation.
Get Ahead
If you’re making these cider glazed chicken thighs for a gathering, here are a few steps you can take to prep ahead, so you’re not trying to pull it all together when guests arrive.
Make the Glaze Ahead: You can prepare the cider glaze a day or two before. Just store it in an airtight container in the fridge. When ready to use, reheat it gently on the stove and whisk until smooth.
Season the Chicken in Advance: Seasoning the chicken thighs with salt and pepper a few hours (or even overnight) before cooking allows the flavors to penetrate the meat more deeply. Simply cover and refrigerate until ready to cook.
Assemble Right Before Serving: Prep, season, and even glaze the chicken in advance—and then pop under the broiler right before serving to keep the skin crispy and the chicken juicy.
Cozy Vibes Ahead
I personally love to serve this dish family-style straight from the skillet, surrounded by cozy sides like roasted root vegetables, mashed potatoes, or a bright, crisp salad. And if you’re hosting a small Thanksgiving, this dish is ideal. It’s lower stress than a turkey, with all the autumn flavors that make the season feel special. Scroll on for the recipe, and if you make it, be sure to rate, review, and tag me on Instagram.
Never was there an easier main course to prepare for gatherings. Serve these cider-glazed chicken thighs straight from your skillet and enjoy!
8 bone-in skin-on chicken thighs
Olive oil
Kosher salt & freshly ground black pepper
1 cup apple juice or cider
2 garlic cloves, minced
10 sprigs fresh sage
1 teaspoon dijon
2 tablespoons unsalted butter
Preheat the broiler, and adjust the oven rack to 6 – 8 inches from the heat.
Coat the bottom of a large oven-proof skillet with olive oil. Lay the chicken thighs in an even layer, then season well on both sides with salt and pepper.
Broil, skin side down, for 10 minutes.
Meanwhile, make the cider glaze. In a small saucepan, add apple juice, minced garlic, 2 sprigs of the sage, and Dijon mustard. Stir and bring to a boil, uncovered, over medium-high heat. Boil until reduced to 1/4 cup, about 15 minutes. Whisk in butter until melted, then remove from the heat.
After 10 minutes, flip the chicken so that skin side is up. Broil for 5 more minutes, then remove from oven, baste with glaze, and scatter apples and sage around the chicken. Broil for a few more minutes until chicken is golden brown and cooked through.
