This is not your boring chicken recipe, these apple mustard pan fried chicken thighs are sticky, moist and tender and packed with a sweet and tangy flavour. They are simple to make and can be made in under 30 minutes.
I’ve never been a huge chicken fan, but I blame that on the skinless boneless chicken breasts that our low fat crazy culture pushed on us. They have zero flavour and can easily dry out and become rubbery when cooked.
Now chicken thighs on the other hand are so moist and full of flavour. The skin traps in the moisture during the cooking process. They are really hard to mess up, so if you are sick of dry flavourless chicken opt for chicken with the skin and bone still on. Not only does this type of chicken taste better, but it’s more economical as well.
Also, it’s not unhealthy like we’ve been led to believe. The fat is actually good for us. If you want to read more about the Fat myth we’ve been taught to believe, check out my posts about it here and here.
While chicken thighs are pretty tasty on their own baked with olive oil, salt and pepper; this apple mustard marinade makes for an incredibly flavoursome meal. My daughter even said it was the best chicken she’s ever tasted (and I think I’d have to agree).
When I make these I like to double up and marinade two meals worth (or more) and you can either cook them all and eat half later in the week or just freeze half of them raw in the marinade. If you decide to cook them all, you just reheat them in the over until warmed through. They are even better and stickier the next day.
These would also be great cooked on the grill, I don’t have a BBQ or I’d probably be making these all the time this summer. They make a great summer meal by serving them alongside some homemade sweet potato fries and a green salad or coleslaw.
Hope you all enjoy this recipe as much as we do!
Apple Mustard Pan Fried Chicken Thighs
1.2 kg/ 2 1/2 lbs chicken thighs (with bone and skin is my favourite, but it can be made without as well)
1/2 cup apple juice
1/4 cup apple cider vinegar
1/4 cup dijon (or course grain) mustard
2 tablespoons extra virgin olive oil
1 tablespoon honey
4 cloves garlic, minced
1 1/2 teaspoons soy sauce or coconut aminos
1/2 teaspoon black pepper
1. Whisk the apple juice, vinegar, mustard, oil, honey, garlic, soy sauce and pepper together.
2. Put raw chicken into ziplock bag or glass bowl and pour in the marinade. Place sealed container in the fridge for a few hours. This can be prepped ahead and even frozen if you want to save for later.
3. Heat skillet on medium high heat and place chicken inside being careful not to overcrowd.
4. Fry on either side until browned and cooked through. Depending on the size of the thighs it could take anywhere from 10-20 minutes.
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