THE RECIPE JOURNAL · Main Course
Savory Grilled Chicken Thighs with Mustard and Apple Cider
These juicy grilled chicken thighs are packed with a tangy mustard and apple cider marinade that adds a delicious depth of flavor. Perfect for a quick weeknight dinner or a weekend cookout with family and friends.
FROM THE KITCHEN • Savory Grilled Chicken Thighs with Mustard and Apple Cider
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a bowl, whisk together the apple cider, mustard, dill, salt, and pepper. Toss the chicken thighs in the mixture, making sure they’re well coated. Cover the bowl and pop it in the fridge for about an hour to let the flavors soak in.
02
Step 2
When you’re ready, fire up your grill to medium-high and give the grates a quick brush with oil so the chicken doesn’t stick. Take the chicken out of the fridge while the grill heats up.
03
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, and let it simmer until the carrots are tender, about 30 minutes.
04
Step 4
While the veggies are cooking, place the chicken thighs on the grill. Cook them for around 20 minutes, flipping halfway through, until they’re no longer pink inside and the juices run clear. If you have a meat thermometer, it should read 165°F near the bone.
05
Step 5
Once cooked, move the chicken to a plate and let it rest for about 5 minutes. Serve everything together—the juicy chicken alongside the tender carrots and cabbage.
Why you’ll love it
These chicken thighs are full of bold flavors from the tangy mustard and sweet apple cider. They stay juicy and tender thanks to the grilling method. It’s an easy meal that feels special without a lot of effort.
How to serve
Pair the grilled chicken with roasted vegetables or a fresh green salad. It also goes well with creamy mashed potatoes or a light couscous for a complete meal.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to avoid drying out the meat.
