Savory Grilled Chicken Thighs with Mustard & Apple Cider Glaze

Ingredients

• 1. A generous portion of apple cider, about 1 ½ cups
• 2. A splash of stone-ground mustard, around ¼ cup
• 3. A hint of freeze-dried dill, roughly 1 teaspoon
• 4. A pinch of salt, approximately ½ teaspoon
• 5. A dash of ground black pepper, roughly ¼ teaspoon
• 6. Tender skin-on chicken thighs, weighing in at 2 pounds
• 7. Delicate baby carrots, totaling 8 ounces
• 8. Sliced thinly, half of a medium cabbage head

Step 1

Combine apple cider, mustard, fresh dill, and a pinch of salt and pepper in a mixing bowl, whisking until the flavors meld beautifully. Toss in the chicken thighs and gently coat them with the marinade. Allow the flavors to mingle and develop by covering the bowl and letting it chill in the fridge for an hour.

Step 2

As the chicken marinates, prepare your grill outdoors by preheating it to a comforting medium-high temperature. Lightly oil the grill grate to prevent sticking. Retrieve the marinated chicken from the refrigerator, ready for grilling.

Step 3

In a large skillet, pour the remaining marinade and introduce sliced carrots and cabbage, creating a delectable medley of flavors. Bring the skillet to a lively boil over medium-high heat, then lower the heat, cover, and let the vegetables simmer until the carrots reach a tender consistency, usually around 30 minutes.

Step 4

While the vegetable medley is simmering, place the marinated chicken thighs on the preheated grill. Grill them until they are perfectly cooked, with no pink near the bone and clear juices, flipping them midway through the cooking process. To ensure they are done, an instant-read thermometer should register 165 degrees F (74 degrees C) when inserted near the bone. Once cooked, transfer the chicken to a serving plate and allow it to rest for 5 minutes for the flavors to settle.

Step 5

Present the succulent grilled chicken alongside the flavorful carrots and cabbage, creating a delicious and wholesome meal for all to enjoy.