Mustard and Apple Cider Grilled Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on pieces are essential for juicy, flavorful results.

Apple cider: Adds a sweet and tangy flavor to the marinade.

Dijon mustard: Provides a sharp, tangy taste that complements the apple cider.

Olive oil: Helps to coat the chicken and adds richness to the marinade.

Garlic: Minced cloves add a robust, aromatic flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Freshly ground for a bit of heat and complexity.

To ensure the chicken thighs are evenly cooked and have a beautiful char, make sure to preheat the grill properly. When placing the chicken on the grill, start with the skin side down to render the fat and achieve a crispy texture. Use a meat thermometer to check the internal temperature, aiming for 165°F (75°C) to guarantee the chicken is fully cooked and safe to eat. Letting the chicken rest for a few minutes after grilling allows the juices to redistribute, resulting in a more flavorful and moist dish.

• Chicken thighs - Substitute with chicken drumsticks: Both cuts are dark meat and have similar cooking times and flavors.

• Apple cider - Substitute with apple juice: Apple juice provides a similar sweetness and apple flavor, though it may be slightly less tangy.

• Dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile with a bit more texture.

• Olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• Garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less fresh and potent.

• Salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• Black pepper - Substitute with white pepper: White pepper has a similar heat and flavor but is slightly milder and less visually noticeable.

• Allow the grilled chicken thighs to cool completely before storing. This helps maintain the texture and flavor.
• Place the cooled chicken thighs in an airtight container or wrap them tightly in aluminum foil or plastic wrap.
• Store the chicken in the refrigerator for up to 3-4 days. Ensure the temperature of your fridge is set to 40°F (4°C) or below to keep the chicken fresh.
• For longer storage, freeze the chicken thighs. Place them in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of how long the chicken has been stored.
• Frozen grilled chicken thighs can be stored for up to 3 months. For best results, consume within this time frame.
• To reheat, thaw the chicken in the refrigerator overnight. Once thawed, you can reheat the chicken in the oven at 350°F (175°C) for about 20 minutes or until heated through.
• Alternatively, reheat the chicken thighs in a microwave-safe dish, covering it with a microwave-safe lid or wrap to retain moisture. Heat on medium power in 1-2 minute intervals until thoroughly warmed.
• For a crispier texture, you can also reheat the chicken on a grill or in a skillet over medium heat for a few minutes on each side.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to keep it moist. Bake for about 20 minutes or until the internal temperature reaches 165°F (75°C). This method ensures the chicken remains juicy and flavorful.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the chicken thighs in the skillet and cover with a lid. Cook for about 5-7 minutes on each side, or until heated through. This method gives the chicken a nice, crispy skin while keeping the inside tender.

• Microwave Method: Place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap the steam. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This method is quick but may not retain the crispy skin.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through. This method helps to maintain the crispy skin while reheating the chicken evenly.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken thighs in a vacuum-sealed bag and immerse in the water bath for about 45 minutes. This method ensures the chicken is reheated gently and evenly, preserving its moisture and flavor.

• Mixing bowl: Use this to combine the apple cider, dijon mustard, olive oil, minced garlic, salt, and black pepper to create the marinade.

• Whisk: This will help you mix the marinade ingredients thoroughly.

• Tongs: Essential for turning the chicken thighs on the grill and removing them once they are cooked.

• Grill: Preheat this to medium-high heat for cooking the chicken thighs.

• Meat thermometer: Use this to check that the internal temperature of the chicken thighs reaches 165°F (75°C).

• Cutting board: Handy for resting the chicken thighs after grilling.

• Knife: Useful for mincing the garlic cloves.

• Measuring cups: Needed to measure out the apple cider and dijon mustard.

• Measuring spoons: Use these to measure the olive oil, salt, and black pepper.

Prepare the marinade in advance: Mix the apple cider, dijon mustard, olive oil, minced garlic, salt, and black pepper the night before to save time on the day of cooking.

Use a resealable bag: Place the chicken thighs and marinade in a resealable plastic bag for easy coating and minimal cleanup.

Preheat the grill: Start preheating the grill while the chicken is marinating to ensure it's ready when you are.

Check internal temperature: Use a meat thermometer to quickly check if the chicken has reached 165°F (75°C) for perfectly cooked meat.