Sticky Maple Apple Chicken (Printable)

Tender chicken thighs glazed with maple and apple, baked to golden, sticky perfection.

# What You'll Need:

→ Poultry

01 - 8 bone-in, skin-on chicken thighs (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 tbsp apple cider vinegar
05 - 2 tbsp Dijon mustard
06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper

→ Apples

12 - 2 medium apples, cored and sliced into wedges (such as Honeycrisp or Gala)

→ Garnish (optional)

13 - Fresh thyme sprigs

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a large baking dish or rimmed baking sheet with parchment paper or grease lightly.
02 - Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
03 - Whisk together maple syrup, apple cider, apple cider vinegar, Dijon mustard, olive oil, garlic, thyme, smoked paprika, salt, and pepper in a medium bowl.
04 - Place chicken thighs skin-side up in prepared dish and nestle apple wedges around them.
05 - Pour glaze evenly over chicken and apples, turning chicken once to coat thoroughly.
06 - Bake for 30 to 35 minutes, basting once or twice with pan juices, until golden, sticky, and internal temperature reaches 165°F.
07 - Broil on high for 2 to 3 minutes, watching carefully to develop extra caramelization.
08 - Rest for 5 minutes before serving. Garnish with fresh thyme sprigs if desired.

# Expert Tips:

01 -
  • The chicken skin gets impossibly sticky and caramelized while the meat stays juicy inside, striking that perfect balance between crispy and tender.
  • Your kitchen will smell like an autumn farmers market, and the maple-apple glaze is tangy enough that it doesn't feel overly sweet despite being honestly indulgent.
  • You can have dinner on the table in under an hour with zero stress, which somehow makes it taste even better.
02 -
  • Patting the chicken completely dry is non-negotiable—moisture prevents browning and caramelization, which is where all the flavor magic happens.
  • If your glaze looks thin or separated when raw, don't worry—it will thicken and emulsify as it cooks and mingles with the chicken's rendered fat.
  • Basting matters more than you'd think; those pan juices coating the chicken create layers of sticky, savory depth as the oven works.
03 -
  • Don't skip the broil step if you have time—those final minutes under direct heat create an incredible caramelized crust that tastes like fall concentrated into a single bite.
  • Save any leftover glaze and pan juices; they're liquid gold over roasted vegetables or stirred into mashed potatoes the next day.
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