• 1 shallot, finely sliced
  • ¾ cup apple cider
  • ½ cup dark pure maple syrup
  • 1 tablespoon finely grated ginger
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chopped fresh thyme leaves, plus a few sprigs for the roasting pan
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 8 bone-in chicken thighs
  • 3 medium apples, peeled, cored and quartered (pears can also be used as a substitution or along with apples)
 Maple-Ginger-Chicken-Thighs-1 (Copy)
  1. In a medium bowl whisk the shallot, cider, maple syrup, grated ginger, apple cider vinegar, chopped thyme leaves, kosher salt and ground black pepper.
  2. Pour marinade into a large plastic storage bag and add in the chicken thighs. Seal bag and let chicken marinate in the refrigerator for 12-24 hours, turning the chicken in the bag once.
  3. Once ready to cook, preheat your oven to 400 degrees, add chicken to a 9×13 baking dish and arrange apple slices and thyme sprigs around the chicken.
  4. Pour the marinate over the chicken and bake the chicken for about an hour or until the chicken is fully cooked. Baste the chicken with the marinade a few times during the cooking process.
  5. Remove from oven, let cool a few minutes then serve.