Chili Maple Chicken Thighs with Apples

Baked alongside tender fall apples in a sweet and spicy chili maple glaze, these maple chicken thighs are a quick and flavorful fall dinner for any occasion.

5 from 1 vote

Baked alongside tender fall apples in a sweet and spicy chili maple glaze, these maple chicken thighs are a quick and flavorful fall dinner for any occasion.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 549kcal

Ingredients

2 lbs bone-in chicken thighs (about 4 thighs)
Kosher salt and pepper
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 medium cloves garlic, minced
1-2 teaspoons red pepper chili flakes
1/2 cup maple syrup
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
3 medium apples, peeled and sliced into 1/4-inch slices
1 tablespoon minced fresh thyme

Instructions

Preheat oven to 400F. Season chicken thighs all over with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat and swirl to coat pan.
Place chicken thighs skin-side down in pan and sear on both sides until golden brown. Transfer chicken to a plate.
Drain all but 1 tablespoon drippings out of pan and allow pan to cool slightly. Once pan is slightly cooled down, turn burner on to medium. Add remaining 1 tablespoon butter and swirl to coat pan. Add garlic and chili flakes and cook 1-2 minutes until fragrant.
Add maple syrup, vinegar, and mustard to pan and bring to a simmer over medium heat. Reduce heat to medium-low and allow to simmer 3-5 minutes until sauce is slightly reduced, stirring occasionally.
Nestle chicken back into pan and spoon sauce over top. Arrange apples around chicken and top with fresh thyme.
Bake chicken and apples at 400F 15-20 minutes until chicken registers 165F and apples are tender. Serve chicken warm with extra sauce from pan on top and enjoy!

Notes

Storing Instructions

Store chicken in refrigerator up to 6 days.

Nutrition