Cider-Marinated Chicken Thighs Recipe

Pearsons Cider Marinated Chicken Thighs

Cider-Marinated Chicken Thighs: Juicy, Herby & Grill-Perfect

This Cider-Marinated Chicken Thighs recipe delivers the perfect BBQ flavours. A quick soak in sweet-tart cider tenderises and seasons chicken thighs, delivering juicy bites with a whisper of orchard freshness, thanks to Pearson’s Dry Cider. Done in under 30 minutes on a hot grill. Dinner just got interesting.

Cider-Marinated Chicken Thighs Ingredients (Serves 4)

  • 8 bone-in, skin-on chicken thighs
  • 250 ml Pearson’s Dry Cider
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 2 garlic cloves, minced
  • Salt & pepper

Method

  1. Marinate: Whisk the dry cider, oil, honey, thyme, garlic, salt & pepper. Pour into a resealable bag with chicken; chill for 4 hours or overnight.
  2. Heat grill: Preheat to medium-high. Remove chicken (reserve marinade) and pat skin dry.
  3. Grill: Place skin-side down, cook 6–7 minutes until golden and crisp. Flip and grill 5–6 minutes more until cooked through.
  4. Finish glaze: Meanwhile, boil reserved marinade for 5 minutes to kill any raw-meat germs, then brush on thighs during the last 2 minutes of grilling.

Serve straight off the grill with char marks and a squeeze of lemon.

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