Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup fresh apple cider (unfiltered is best)
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme or fresh rosemary, finely chopped
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley or apple slices for garnish
Instructions
- Start by whisking together the apple cider, brown sugar, Dijon mustard, and minced garlic in a small saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat and let it simmer for about 8-10 minutes until it thickens into a syrupy glaze. While the sauce reduces, pat the chicken thighs dry with paper towels. Place the chicken in a large bowl and toss with olive oil, thyme, smoked paprika, salt, and pepper until evenly coated. Preheating your air fryer to 380°F (193°C) for 5 minutes will ensure the best sear.
- Arrange the seasoned chicken thighs in a single layer in the air fryer basket, making sure they do not overlap. Cook at 380°F for 12 minutes, flipping the chicken halfway through. After the initial 12 minutes, use a pastry brush to generously coat each piece of chicken with the reduced apple cider glaze. Continue air frying for another 5-8 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is bubbly and slightly charred at the edges. Apply a second layer of glaze during the last 2 minutes of cooking for extra stickiness.
- Remove the chicken from the air fryer and let it rest on a cutting board for 3 to 5 minutes to allow the juices to redistribute. This ensures every bite remains succulent. Drizzle any remaining glaze from the saucepan over the chicken. Garnish with fresh parsley or thinly sliced apples for a beautiful presentation. Serve alongside roasted root vegetables or a crisp green salad to complete the meal.
- Cook Time: 35 minutes