Apple Cider Chicken

by Barry Lewis

Prep time
10 mins
Cook time
30 mins


3tsp paprika
3tsp mild chilli powder
3tbsp brown sugar
salt & pepper
350ml apple cider vinegar (1.5 cups)
2tbsp dijon mustard
180ml maple syrup (3/4 cup)
salt & pepper
4 chicken breasts
asparagus & sweet potato to serve

How to make a delicious sticky tangy apple cider chicken recipe that can be made in under 30 minutes with sweet potato wedges & asparagus it’s a perfect midweek meal buster! First up I have to tell you that the sticky marinade we make in the video can be adjusted, for me I liked it and had a lovely tang, but you can use less vinegar if you wish, play around with it.

First step mix all the marinade ingredients together in a jug, then pour into a saucepan and stir briefly before bringing to a low simmer. You can let it simmer away gently whist making the rub. For the rub, just like the marinade tweak it to your liking but just mix well in a bowl to combine.

Bash the chicken in a freezer bag to make thinner so it will cook faster then tip in the rub working it into the chicken. You can add some olive oil into the bag if you want it to grip the chicken a little better but either way it should be stained and full of flavour.

Put a griddle pan on a low heat (we will build the heat up slow to give the chicken maximum cooking time) and cook for around 6 minutes either side, continually basting in the marinade we made using a pastry brush. The marinade will caramelise as it cooks so scrape some of this up and coat the chicken in that too. Cook some asparagus in butter for a few minutes to one side whilst this is happening but keep your eye on the chicken until cooked through.

Serve with some sweet potato wedges and asparagus alongside and a good sprinkling of fresh parsely or fresh pepper if you wish. A perfect easy midweek meal that the whole family will love ready in minutes.