Mustard-Glazed Chicken Thighs with Apple Cider

Ingredients 0/8

Step 1

Blend the apple cider, mustard, dill, salt, and pepper in a bowl. Toss the chicken thighs in the mixture until they're fully coated, then cover and pop them in the fridge for about an hour to soak up those flavors.

Step 2

When you’re ready, heat up your grill to medium-high and give the grate a quick oiling so nothing sticks. Take the chicken out of the fridge and set it aside for a moment.

Step 3

Pour the marinade into a large skillet, then add the carrots and cabbage. Bring everything to a boil over medium-high heat, then lower the heat, cover the pan, and let it simmer gently until the carrots are tender—this should take around 30 minutes.

Step 4

While the veggies are cooking, place the chicken thighs on the grill. Cook them for about 20 minutes, turning once halfway through, until the juices run clear and there’s no pink near the bone. If you have a meat thermometer, look for 165°F (74°C) to be sure.

Step 5

Once the chicken is done, transfer it to a plate and let it rest for five minutes. Serve it up alongside the warm carrots and cabbage for a comforting, flavorful meal.