cider chicken

3 chicken thighs (skin on, bone in)
marinade:
12-16 oz cider (3/4 c set aside) (NOT juice)
1 Tbsp each garlic & onion powder
1 tsp corriander
1 Tbsp salt
1 tsp pepper
glaze:
1 Tbsp honey
1 tsp brown sugar
1 Tbsp butter

i used hard cider, but a good tart non-alcoholic variety would work too. may not need as much sugar for the glaze.

i like my chicken well done, so i'm not afraid to let the thermometer show 200, to guarantee a crispy skin.

combine marinade ingredients, and put with chicken in a zip bag. marinade for 2-4 hours.

preheat oven to 375

remove chicken and pat dry. place on baking sheet and lightly season with salt and pepper. bake until nearly done (thermometer says at least 160).

meanwhile, combine glaze ingredients in a small saucepan, bring to a boil over med-high, and boil for 2 minutes. remove from heat, whisk in butter.

brush chicken with glaze and continue baking for 5 minutes, repeating until glaze is gone or chicken is the desired level of done. glaze one final time when chicken is removed. let cool 5 minutes before serving.

Serving Size: 3-6 thighs

Number of Servings: 3

Recipe submitted by SparkPeople user H_STUDLEY.