Spicy Apple Cider-Glazed Chicken Thighs

This easy, stovetop main dish uses apple cider to simmer boneless, skinless chicken thighs and onions. Add some sambal oelek or some Sriracha sauce for a bit of heat, or omit for tender palates. Serve over cooked rice, or cauli "rice", if you prefer.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 251 Calories

Ingredients

• salt and ground black pepper to taste
• 1 tablespoon extra-virgin olive oil
• 6 (4 ounce) boneless, skinless chicken thighs
• ½ onion, sliced into rings
• 1 ⅓ cups apple cider
• 1 tablespoon sambal oelek (Optional)
• 1 teaspoon chopped fresh chives (Optional)

Recipe Instructions

Step 1

Pat chicken thighs dry with a paper towel and season with salt and pepper.

Step 2

Heat olive oil in a large skillet over medium-high heat. Place chicken thighs into the hot oil and cook until brown, about 4 minutes, then turn and place onion slices on top.

Step 3

Stir together apple cider and sambal oelek; pour over chicken and onions. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken and onion to a plate and keep warm.

Step 4

Increase heat to medium-high and bring the liquid in the skillet to a boil. Continue boiling, uncovered, until the liquid has reduced to about 3/4 cup. Pour over chicken thighs and onions and garnish with fresh chives. Serve warm.