I’m thrilled to be doing this guest post for Maple Apple Cider Chicken Thighs with Maple Candied Walnuts, for my friend Betty Davies from Slow The Cook Down!
So Betty asked me to do a guest post for her so that she could get her family settled in her new country! Betty has emigrated from Britain to Canada, so we are literally neighbors! Well, only about 70 miles by boat across Lake Ontario! 🙂 Welcome to North America, Betty!
When I heard that Betty was emigrating to Canada, I knew I wanted to use Maple Syrup in the dish I made for her. I mean, honestly, what could be more representative of Canada than Maple? They have a maple leaf on their flag, for God’s sake! 🙂 And what could be more indicative of fall than apple cider? Uh, nothing! So the marriage of Maple and Apple cider was born.
If you have been reading this blog for any amount of time, you know I am huge fan of chicken thighs! They are so economical and truly foolproof! You can’t overcook them, even if you try! They are quick cooking and perfect for the grill! We grill outside until the snow is so deep, we can’t get to the gril! It just adds such a lovely, smoky taste! The Maple Candied Walnuts add a lovely crunch, also!
This marriage turned out so delicious! We all absolutely love these and I’m definitely making them again, soon! So head on over to Slow the Cook Down and check it out! As always, enjoy! And have fun cooking!!
Maple Apple Cider Chicken Thighs
These Maple and Apple Cider Chicken Thighs could not be easier! They are juicy, sweet and sticky yumminess!
- 2 c apple cider 475 ml.
- 2/3 c maple syrup (real) 160 ml.
- 1 clove large, garlic, minced
- 2 Tbsp heaping, finely chopped onion 30 ml
- 3 Tbsp brown sugar 45 ml
- 2 tsp dry mustard 10 ml.
- 1 Tbsp worchestershire sauce 15 ml.
Mix all ingredients in a small saucepan. Heat over medium until slightly thickened, about 15 minutes.
Start grill on medium high heat heat. Spray chicken thighs with no stick spray.
Place 1/4 cup of the sauce in a separate bowl, to start. Use more if needed. Use this to mop to chicken. Generously mop chicken on both sides.
Place on hot grill, start chicken skin side down, to crisp, and continue to mop while the chicken is cooking. Cook until chicken is cooked through, 165°F / 74°C.
Use any extra sauce to make a gravy. Mix the cornstarch with a bit of water. Pour into remaining sauce, stirring until incorporated. Let cook a few minutes, over low heat., until thickened and bubbly. Serve on the side, with potatoes, or sweet potatoes.