This Grilled Apple Cider Thyme Chicken brings together the warm, slightly sweet notes of apple cider with the subtle floral earthiness of fresh thyme and the savory depth of garlic, mustard, and a kiss of char from the grill. It’s an easy yet elegant dish that feels just as appropriate for a casual weeknight dinner as it does for a cozy weekend cookout with friends. The chicken is marinated to lock in flavor and juiciness, then grilled until golden brown and beautifully caramelized on the outside. Every bite is tender, flavorful, and satisfying—perfect served alongside roasted vegetables, a crisp green salad, or even a simple heap of buttery mashed potatoes.
Ingredients
1 onion, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
2 cups apple cider (not vinegar—look for the fresh kind in the refrigerated section if possible)
2 tablespoons olive oil
6 sprigs fresh thyme
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon freshly ground black pepper
8 boneless, skinless chicken thighs
Instructions
Start by prepping the marinade. Add the chopped onion and garlic to a large zip-top bag or container with a lid. Pour in the apple cider, olive oil, apple cider vinegar, and Dijon mustard. Strip the leaves from about half the thyme sprigs and toss them in, then add salt, brown sugar, and black pepper. Give everything a good mix—either by sealing the bag and gently squeezing it or stirring the ingredients together in the container—until well combined.
Add the chicken thighs to the marinade, ensuring they’re fully coated. If using a zip-top bag, press out any excess air and seal it tightly. Turn the bag over a few times so the chicken is thoroughly coated. Place in the refrigerator to marinate for at least 4 hours, though overnight is ideal for maximum flavor.
When you’re ready to cook, preheat a grill or grill pan over medium-high heat. Lightly oil the grates if needed. Remove the chicken from the marinade, letting any excess drip off. Grill the thighs for about 8 minutes on the first side, until they develop a nice char and release easily from the grill. Flip and cook for another 8 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Let the chicken rest for a couple of minutes before serving. Garnish with a few extra sprigs of fresh thyme and lemon slices if desired. Serve warm, with your favorite sides.
Notes
Marinating the chicken overnight will give you the most intense flavor, but even a few hours will make a noticeable difference
Bone-in chicken thighs or drumsticks can also be used, but you’ll need to adjust the cooking time slightly to ensure they cook through
Try reducing the leftover marinade by boiling it for several minutes and using it as a drizzle or glaze—just be sure to cook it thoroughly
This recipe works just as well on an outdoor grill as it does on a stovetop griddle or grill pan
Fresh thyme is ideal, but if you don’t have it on hand, you can substitute with 1 teaspoon dried thyme in the marinade
FAQs
Can I use apple juice instead of apple cider?
You can, but keep in mind that apple juice tends to be sweeter and less complex than fresh apple cider. If using juice, try to find an unsweetened variety and consider adding a small splash of lemon juice or extra vinegar to balance the flavors.
What can I serve with this chicken?
This dish is super versatile. It pairs beautifully with roasted potatoes, herbed rice, grilled vegetables, or a light salad. It also works well sliced over grain bowls or even in wraps.
Can I bake this instead of grilling?
Absolutely. Preheat your oven to 400°F (200°C) and arrange the marinated chicken on a parchment-lined baking sheet. Bake for about 25–30 minutes or until cooked through, then broil for the last few minutes to get a nice char.
Is it okay to freeze the marinated chicken?
Yes, you can freeze the chicken right in the marinade. Place everything in a freezer-safe bag, squeeze out the air, and freeze for up to 3 months. Just thaw overnight in the refrigerator before grilling as usual.
How long will leftovers keep?
Leftover grilled chicken will keep in the fridge for up to 3–4 days. It reheats well in the microwave or can be enjoyed cold in salads or sandwiches.
Grilled Apple Cider Thyme Chicken
This Grilled Apple Cider Thyme Chicken brings together the warm, slightly sweet notes of apple cider with the subtle floral earthiness of fresh thyme and the savory depth of garlic, mustard, and a kiss of char from the grill. It’s an easy yet elegant dish that feels just as appropriate for a casual weeknight dinner as it does for a cozy weekend cookout with friends. The chicken is marinated to lock in flavor and juiciness, then grilled until golden brown and beautifully caramelized on the outside. Every bite is tender, flavorful, and satisfying—perfect served alongside roasted vegetables, a crisp green salad, or even a simple heap of buttery mashed potatoes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Ingredients
1 onion, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
2 cups apple cider (not vinegar—look for the fresh kind in the refrigerated section if possible)
2 tablespoons olive oil
6 sprigs fresh thyme
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon freshly ground black pepper
8 boneless, skinless chicken thighs
Instructions
Start by prepping the marinade. Add the chopped onion and garlic to a large zip-top bag or container with a lid. Pour in the apple cider, olive oil, apple cider vinegar, and Dijon mustard. Strip the leaves from about half the thyme sprigs and toss them in, then add salt, brown sugar, and black pepper. Give everything a good mix—either by sealing the bag and gently squeezing it or stirring the ingredients together in the container—until well combined.
Add the chicken thighs to the marinade, ensuring they’re fully coated. If using a zip-top bag, press out any excess air and seal it tightly. Turn the bag over a few times so the chicken is thoroughly coated. Place in the refrigerator to marinate for at least 4 hours, though overnight is ideal for maximum flavor.
When you’re ready to cook, preheat a grill or grill pan over medium-high heat. Lightly oil the grates if needed. Remove the chicken from the marinade, letting any excess drip off. Grill the thighs for about 8 minutes on the first side, until they develop a nice char and release easily from the grill. Flip and cook for another 8 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Let the chicken rest for a couple of minutes before serving. Garnish with a few extra sprigs of fresh thyme and lemon slices if desired. Serve warm, with your favorite sides.
Notes
Marinating the chicken overnight will give you the most intense flavor, but even a few hours will make a noticeable difference
Bone-in chicken thighs or drumsticks can also be used, but you’ll need to adjust the cooking time slightly to ensure they cook through
Try reducing the leftover marinade by boiling it for several minutes and using it as a drizzle or glaze—just be sure to cook it thoroughly
This recipe works just as well on an outdoor grill as it does on a stovetop griddle or grill pan
Fresh thyme is ideal, but if you don’t have it on hand, you can substitute with 1 teaspoon dried thyme in the marinade