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    Home » Recipes » Chicken

    3-Ingredient Apple Juice Chicken (Paleo) - Video

    Published: Sep 14, 2012 · Modified: Jun 28, 2022 by Lauren · This post may contain affiliate links · 104 Comments

    Jump to Recipe  ↓

    Delicious, juicy sweet chicken made with just 100% pure organic apple juice and chicken thighs! An easy meal that kids love!

    Apple Juice Chicken made with chicken thighs

    A man-pleasing chicken recipe

    One of the best ways I have to show my husband love and appreciation is by cooking and baking the food he most enjoys, bringing me to this recipe.

    This recipe is one of my husband's favorites!

    Believe it or not, this recipe came to be by accident.

    I used to poach chicken in apple juice to give it more flavor. Once, after leaving it on the heat for too long, it reduced down to create the delicious sauce you see above.

    Chicken made with apple juice and no sugar

    What does it taste like?

    This meal is not only rich and flavorful, it's also easy and enjoyed by both adults and kids.

    The apple juice reduces down to create a delicious, sweet sauce for the chicken that is reminiscent of something you might order from a Chinese food restaurant.

    At home, we like to pair this with a veggie-packed salad and, occasionally, some fresh bread with olive oil for dipping. It would also go well with this Mushroom Brown Rice Pilaf or these Smoky Sweet Potato Fries.

    It is lovingly referred to as 'apple juice chicken', and I'm thrilled to be able to share it here with you.

    Please enjoy the video below showing you exactly how to make this recipe!

    Apple Juice Chicken
    Print Recipe
    4.30 from 47 votes

    3-Ingredient Apple Juice Chicken

    Delicious chicken thighs that are covered with a sweet, syrupy sauce made from apple juice!
    Prep Time5 mins
    Cook Time45 mins
    Total Time50 mins
    Course: Entree
    Cuisine: Chicken
    Servings: 4
    Calories: 367kcal
    Author: Lauren Goslin

    Ingredients

    • 1 ½ c . 100% unfiltered apple juice , preferably organic
    • 1 ½ lbs . (or 6 medium) chicken thighs, skinless
    • salt and pepper

    Instructions

    • Heat a deep pan over medium heat.
    • Add the juice first and bring to a low boil.
    • Add in the chicken and sprinkle the meat with salt and pepper.
    • Lower everything to a simmer and cover the pan, cooking for 15 minutes.
    • Flip the chicken over.
    • Partially cover the pan and cook for another 15 minutes.
    • Pop the lid up so that a significant amount of steam can escape, allowing the apple juice to reduce down and thicken (the heat should be high enough that the juice is bubbling softly).
    • Cook for another 10-20 minutes until the juice is thick and syrupy, turning the chicken every 10 minutes or so.
    • Watch it closely for the last 2-3 minutes, as it can burn quickly.
    • Remove from heat once the chicken is cooked through and the juice resembles honey in consistency.

    Video

    Notes

    Weight Watchers points (new system): 9

    Nutrition

    Serving: 4g | Sodium: 149mg | Sugar: 10.1g | Cholesterol: 151mg | Calories: 367kcal | Polyunsaturated Fat: 9.2g | Saturated Fat: 3.5g | Fat: 12.7g | Protein: 49.3g | Carbohydrates: 10.9g

    Notes:

    Do NOT use a non-stick pan for this recipe!

    The pan I use is about 10 inches wide, 2-3 inches deep, and is made of stainless steel, very similar to this one.

    A good rule of thumb here is 1/4 cup of apple juice per 1/4 pound of chicken.

    Use only UNFILTERED, 100% ORGANIC apple juice.

    Some of the items I use to make this recipe include:



    Sugar-free chicken thighs with apple juice teriyaki-type sauce

     

     

     

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    Filed Under: Chicken, Favorites

    Reader Interactions

    Comments

    1. Nat

      July 12, 2022 at 9:10 am

      Yummy

      Reply
    2. Lynne

      April 13, 2022 at 9:42 am

      Absolutely love this! I just searched for a recipe to use up apple juice and I can't believe how delicious and tender it was. My chicken thighs were boneless so I didn't leave them in as long and just used a thermometer. Thanks!

      Reply
      • Lauren

        April 13, 2022 at 10:12 am

        Thanks, Lynne! This is one of our favorites, so I'm happy you enjoyed it too!

        Reply
    3. Chanelle

      October 02, 2021 at 6:47 pm

      I love this recipe and have used it many of times! Do you think this would work in an instant pot?

      Reply
      • Lauren

        October 04, 2021 at 12:46 pm

        Thanks, Chanelle! I haven't tried the IP yet. My slow cooker version did NOT turn out well though, so my thought is that the chicken needs air to reduce down to the syrupy sauce.

        Reply
    4. Kristina

      August 31, 2021 at 5:58 pm

      Good stuff!! I had lots of leftover organic apple juice (not unfiltered) I needed to use up. I found your recipe and decided to give it a try. I followed everything but did not try to get the sauce down to a sticky honey (it didn't seem to want to get there) and I pulled the chicken out after 45 minutes to rest and just let the sauce do its thing for 5 more minutes. Both my husband and I really liked this and I will make it again. Thanks for this great recipe.

      Reply
    5. riaz

      November 05, 2020 at 1:20 am

      Lovely recipe.

      Reply
    6. Donna Sevilla

      June 29, 2020 at 4:25 am

      There are brands of apple juice fortified with vitamins, but that isn't enough for some. One registered dietitian says that if the juice wasn't healthy initially, adding vitamins isn't the way to make it a healthy alternative.

      Thank you for the amazing recipe and also thanks for the video.

      Reply
    7. Angel

      January 20, 2019 at 6:03 pm

      I honestly didn’t read all the comments so someone may have already said this but I use Apple Cider Juice and this turned out amazing! Just thought I would put that idea on here Incase anyone wanted to change it up. Thanks!

      Reply
    8. Lauren

      December 04, 2018 at 4:03 pm

      This idea is great! Just finished up making this recipe. I threw some dried rosemary and half a shallot into the pot with the apple juice, and the chicken turned out beautifully! The juice didn't seem to be thickening up so well, so I heated up some butter and flour in another pot and then transferred the liquid there to heat up and thicken. Worked like a charm! Will have to try this again!

      Reply
      • Lauren

        December 05, 2018 at 5:45 pm

        Thanks, Lauren! If you watch the video, you'll see exactly how it becomes thick and what pan to use to get the right consistency. 🙂

        Reply
    9. Debbie

      June 26, 2018 at 4:00 pm

      The size and shape of the pan is what is important. I use a nonstick pan and it works great.

      Reply
    10. Karen

      October 04, 2017 at 8:36 pm

      May I know why Non-Stick Pan cannot be used? I only have non-stick pan at home but I would like to try this recipe...

      Reply
      • Lauren

        October 05, 2017 at 1:53 pm

        Hi Karen,

        I've never tried using one, but with the way the recipe works in condensing down, I don't think a non-stick pan would have the same effect.

        Reply
    11. Sue

      June 06, 2017 at 3:32 pm

      Yum! This was a great recipe and so easy to make. The written directions were clear and the step-by-step video was the icing on the cake. I made this for my parents and my mom, the chef in the family, was making sure that I send this recipe to her!

      Reply
      • Lauren

        June 07, 2017 at 12:32 pm

        Yay, I'm so happy you enjoyed it Sue!

        Reply
    12. Laura

      March 29, 2017 at 3:36 pm

      I love this recipe and make it often. I'm wondering if you think it would work for pork chops? I have some in the fridge I need to use up. My only fear is that they might get tough- maybe I'll remove them and let the sauce reduce on it's own. Thoughts?

      Reply
      • Lauren

        March 29, 2017 at 7:08 pm

        Hi Laura,

        I'm not sure about pork chops, as they're quite a bit lower in fat, which is what I think really adds to flavor. If you try and have success, let me know!

        Reply
      • Heidi

        November 22, 2020 at 11:05 am

        It's fantastic with pork chops! I told my mom about the chicken and she immediately tried pork chops. My family agrees it's better than the chicken which we also love.

        Reply
    13. Sue

      March 21, 2017 at 7:53 am

      This recipe was a waste of time. I specifically purchased high quality, organic apple juice. I followed the directions exactly (as per instructions, I did NOT use a non-stick pan) and after almost 1 1/2 hours, the juice was evaporating NOT reducing and the chicken was bordering on drying out. I did see a number of folks had the same issue with the juice not reducing. I'm not sure what kind of magic spell you cast you your apple juice but this recipe is going in the trash.

      Reply
      • Lauren

        March 21, 2017 at 8:05 am

        Sorry you had trouble Sue. I know how frustrating it can be to have a recipe not work out. In contrast to the few that have had trouble, many people have had success with this recipe, hence its popularity on my site. If you watch and follow the video, it should turn out for you.

        Reply
        • Sue

          March 28, 2017 at 9:25 am

          I just watched the video - might I suggest that you add/change the directions slightly to emphasize/state that the apple juice should be vigorously bubbling during the final 10-20 minutes? That it was I saw your demonstration doing yet the recipe calls for a simmer. I will give it another try - thanks!

          Reply
    14. Jennifer

      February 27, 2017 at 10:38 am

      Can you cook this in a crock pot?

      Reply
      • Lauren

        February 27, 2017 at 1:32 pm

        I don't know, sorry!

        Reply
      • Gail

        October 30, 2018 at 6:51 am

        You wouldn't be able to set it and walk away for six hours. The "lid off" part is crucial.
        Most crock pots heat from the side, so it probably wouldn't work. But if your pot has bottom heat, you could use it like an electric skillet as long as you're monitoring.

        Reply
      • Honey

        September 19, 2019 at 8:49 pm

        We tried it in a slow cooker and it definitely did not turn out the same way. It was edible and fine, but not great. Because slow cookers tend to add moisture, it resulted in a watery texture. The juice doesn’t reduce down. I would definitely recommend not doing the slow cooker way.

        However, I will be making this tonight the correct way! So excited.

        Reply
        • Lauren

          September 21, 2019 at 12:28 pm

          I tried this once in a slow cooker as well and got a similar result, womp womp. I hope you tried (and liked!) it the correct way! 🙂

          Reply
    15. JUSTEEN

      October 24, 2016 at 12:42 pm

      OMG I am so excited I had to write a review!!! ( I never write I just read them lol). I was a lil scared to try this bcuz of all the reviews that didn't work, but I got it on the first try!! and I followed the recipe exactly except I used less chicken in case it didn't come out good lol, I saw it getting all sticky and I got so excited I started jumping, then I tasted it and started running around the house letting everyone taste it lol.

      P.S. I was so excited bcuz I have a new found love for baking and cooking lol and this boosted my confidence. TY

      Reply
      • Lauren

        October 25, 2016 at 2:11 pm

        Haha, that's awesome Justeen, your comment just made my day! 🙂

        Reply
    16. riggn goslin

      September 19, 2016 at 3:55 pm

      I LOVE this recipe!!!!!!!!!

      Reply
    17. Donna

      September 07, 2016 at 8:38 pm

      I tried this tonight and the juice took way too long to thicken, so I took the chicken out and served it. It WAS tender and delicious, but I would have liked to serve it with sauce!

      I left the sauce in the pan and let it thicken, then put it on the leftovers. We'll have it with the sauce tomorrow.

      Reply
      • Lauren

        September 08, 2016 at 1:53 pm

        Thanks for your feedback Donna. The sauce does take some time to reduce, but it is worth the wait! You can try speeding up the process by giving the chicken more cook time without the lid or increasing your heat (just be sure your chicken is cooked through!).

        Reply
    18. felicitas

      July 12, 2016 at 12:21 pm

      I love this recipes

      Reply
    19. Miz Helen

      February 12, 2016 at 1:36 pm

      We would love your Apple Juice Chicken, it looks awesome! Hope you have a very special Valentine Day and thanks so much for sharing with Full Plate Thursday.
      Come Back Soon!
      Miz Helen

      Reply
      • Lauren

        February 12, 2016 at 6:24 pm

        Thank you Miz Helen! 🙂

        Reply
    20. Kate

      September 22, 2015 at 6:24 pm

      Hullo,
      I've made this recipe a few times now and it used to come out awesome. I'm wondering, what kind of stove do you have? It came out perfect every time at my last place, using a gas stove. Now I'm using a cruddy apartment electric stove and, no matter what juice I use, it reduces to the point of evaporation, rather than concentrating into a syrup. It's a real bummer, cus I miss this recipe!

      Reply
      • Lauren

        September 22, 2015 at 7:53 pm

        Hi Kate,

        I have an electric stove (I've actually never tried it on a gas stove). I'm not sure what's happening! Maybe your heat is too high? I hope you can get it to work again!

        Reply
        • Kate

          September 23, 2015 at 4:14 am

          Hmm, thank you for your response. I notice. Other people have had trouble so I wonder what the factor is that is causing failure here. I wish I recalled what brand of juice I used to use.

          Reply
          • Lauren

            September 23, 2015 at 8:49 am

            I've used multiple brands myself, but they're always organic, 100% unfiltered apple juice. Is yours cloudy or clear? Maybe the 'unfiltered' kind is the key?

            Reply
            • lorndavi

              July 12, 2016 at 5:30 pm

              The problem may be with the chicken and not the juice. Some chicken is brined, others not. A brined chicken can have quite a bit of water added to it. It makes the chicken juicier and tender. But it also means that the meat will release more water into the pan during cooking. I brine whole turkey and have noticed that I get more pan drippings with brined than unbrined. With brined chicken, I have more liquid that needs to be cooked off during the cooking process of most recipes..

    21. Sarah C

      August 22, 2015 at 10:47 am

      By accident recipes are the best and I have one going up on the blog soon. This is something that sounds easy to make and budget friendly too.

      Reply
    22. Jenn

      August 13, 2015 at 9:19 am

      Sounds really good. I thnk I am going to try it out in the slow cooker. Has anyone tried it in the slow cooker yet?

      Reply
    23. Susan M

      July 06, 2015 at 11:22 am

      I didn't have much luck with this recipe. The apple juice just didn't boil down that much and I left it cooking over an hour. Not much taste either. What else are you adding to increase the flavor?? Next time I just may use 3/4 cup juice. I even had extra thighs, but it just didn't look like yours and had alot of liquidy sauce!

      Reply
      • Lauren

        July 06, 2015 at 1:21 pm

        Hi Susan,

        Sorry you had trouble, if you had it on for over an hour, I would say your stove temp wasn't high enough or that the chicken wasn't exposed to enough air. The idea behind this recipe is universal, in that heating any liquid reduces it, (and in this case, makes a thick sauce) so it will eventually work!

        Reply
    24. vanessa

      June 03, 2015 at 5:58 am

      Hello!made it today, so easy and tasty!
      thank you

      Reply
    25. Katherine M.

      May 11, 2015 at 5:32 pm

      We're the chicken thighs boneless? Or just skinless?

      Reply
      • Lauren

        May 11, 2015 at 7:28 pm

        Both, though you can keep the bone in if you like. 🙂

        Reply
    26. Jennifer Daniell

      March 13, 2015 at 5:56 pm

      I made this tonight and while mine didn't reduce quite as well as yours did it was super tasty. Even the SUPER picky kid ate it! Thank you 😀

      Reply
      • Lauren

        March 13, 2015 at 6:14 pm

        That's great Jennifer, I'm happy you and your little one enjoyed it!

        Reply
      • Anne

        November 18, 2022 at 11:14 am

        Hi, I have made this a couple of times exactly as the recipe dictates and it is delicious. I experimented recently and added some sliced onions and a bit of white wine. A less syrupy, but also tasty.

        Reply
    27. afracooking

      February 11, 2015 at 12:35 pm

      love love LOVE your blog. such fabulously healthy and tasty recipes!

      Reply
      • Lauren

        February 11, 2015 at 12:43 pm

        Aw, thanks so much! 🙂

        Reply
    28. Amber

      January 26, 2015 at 2:51 pm

      Do you think this would also taste good with pork chops instead of chicken

      Reply
      • Lauren

        January 26, 2015 at 5:13 pm

        Hi Amber,

        I'm really not sure, as I've never tried, but the meat should be a fattier piece, as that what really adds to the flavor.

        Reply
      • Dianne

        February 28, 2020 at 12:41 am

        Orange Juice works perfect with Pork chops

        Reply
    29. Amber

      January 26, 2015 at 2:49 pm

      Do you think this would also taste good with pork chops instead of chicken?

      Reply
    30. Chelsea Hosey

      January 21, 2015 at 7:43 pm

      I made this tonight but failed! It sounded so easy and I thought I followed the instructions exactly but my sauce just never thickened up!! 🙁 what could I have done wrong!?

      Reply
      • Lauren

        January 22, 2015 at 9:28 am

        Hi Chelsea,

        It's hard to say without being there...did you change anything? Any liquid exposed to air naturally reduces down, so perhaps you didn't have the lid off or ajar enough? It does take some time too.

        Reply
    31. KRP DIEM

      January 18, 2015 at 6:37 pm

      I made this tonight with apple cider and boneless breasts. So good!
      Reduced cook time for chicken and added adobo for seasoning. Thank you for such a simple easy delicious recipe!

      Reply
      • Lauren

        January 18, 2015 at 7:08 pm

        That's awesome, thanks for the feedback! 🙂

        Reply
    32. Iris

      January 10, 2015 at 2:22 pm

      Can I use Apple cider instead of Apple juice? Thanks.

      Reply
      • Lauren

        January 11, 2015 at 8:25 am

        Hi Iris,

        I've never had/tried apple cider, so I can't say, sorry!

        Reply
    33. Paige

      December 12, 2014 at 11:43 am

      THIS WAS SO GOOOOOOOOOD!!!

      Reply
      • Lauren

        December 12, 2014 at 5:59 pm

        Yay! That's great Paige, thanks for the feedback! 🙂

        Reply
    34. edward schwartz

      December 02, 2014 at 4:56 pm

      8 hours on low and it came out great

      Reply
      • Lauren

        December 02, 2014 at 7:35 pm

        Great to hear Edward! 🙂

        Reply
      • Lucie Lena

        December 30, 2014 at 10:22 am

        Edward, did it reduce the apple juice down to a syrup in the crock pot?? There's usually a lot of water after 8 hrs of cooking time. I want to give this a try today, but I'm not sure if to use stove top or crock pot. Thanks.

        Reply
    35. edward schwartz

      December 02, 2014 at 6:39 am

      how long in a slow cooker

      Reply
      • Lauren

        December 02, 2014 at 1:18 pm

        I've never tried it that way, so I don't know.

        Reply
    36. Heather B.

      September 08, 2014 at 2:17 pm

      Trying this tonight. I only have regular old apple juice so I'm hoping it works. FX!

      Reply
      • Lauren

        September 08, 2014 at 2:50 pm

        I hope you enjoy it! 🙂

        Reply
        • Heather B.

          September 08, 2014 at 7:47 pm

          This was very good. I put a little too much pepper on it, but, all 5 of my children liked it! I served it with rice and broccoli. I also doubled the amount of juice so I could pour some over the rice.

          Reply
          • Lauren

            September 09, 2014 at 9:43 am

            That's great Heather, thanks for letting me know! 🙂

            Reply
    37. Natasha

      April 23, 2014 at 6:50 pm

      Can you use chicken breasts instead?

      Reply
      • Lauren

        April 23, 2014 at 7:26 pm

        Hi Natasha,

        I've never tried it that way, but I would guess you could! Some flavor may be lost, as the breasts have less fat, but I bet it would still work! 🙂

        Reply
    38. Katie

      April 13, 2014 at 7:50 am

      I can't wait to try this tonight!

      Reply
      • Lauren

        April 13, 2014 at 8:28 am

        I hope you enjoy it Katie! It is one of my daughters' favorite meals. 🙂

        Reply
    39. Shiny

      February 27, 2014 at 9:23 am

      Hi, this looks great (and very simple) - do you know if it freezes well? Thanks!

      Reply
      • Lauren

        February 27, 2014 at 9:41 am

        Hi Shiny,

        I'm not sure, as I've never tried. Sorry!

        Reply
    40. Ann

      February 13, 2014 at 6:40 pm

      Thank you for a wonderful recipe-from the wife of a 40 year FF

      Reply
      • Lauren

        February 13, 2014 at 6:42 pm

        You're so welcome Ann! Thank you for the comment!! 😀

        Reply
    41. Pam

      January 15, 2014 at 5:58 pm

      Lauren, delicious and quick! Just did this--and because we were out of apple juice, tried orange. So good! Thank you!

      Reply
      • Lauren

        January 15, 2014 at 6:09 pm

        That's awesome Pam! I'll have to try it with orange juice sometime. 🙂

        Reply
    42. EMC

      April 01, 2013 at 6:08 am

      I bookmarked that recipe too. 🙂 And I like the idea of using it to make a sauce. I hadn't really thought about it that way, more in the "drizzle on top of yogurt" notion. Mmm.

      But I might still try the tempeh done in the way of the chicken thighs... I've often read to poach tempeh before using, and this could be a nice two-for-one type idea. If I give it a go, I'll let you know how it turns out. Time to go buy apple juice!

      Reply
    43. EMC

      March 31, 2013 at 5:38 pm

      I'm intrigued by this, but since I cook pretty much exclusively veggie, I'm wondering what I could swap the chicken with... tofu or tempeh maybe? I might have to give it a try. I wonder if I could slow cooker it too.... Ahhh the possibilities... 🙂

      Reply
      • Lauren

        March 31, 2013 at 5:45 pm

        You could actually just make the 'apple honey' like I instruct in this post: https://www.oatmealwithafork.com/2012/10/03/wiaw-and-homemade-vegan-honey/
        Then, slather it on whatever you'd like! I've been playing around with making it into a bbq or teriyaki sauce with some red pepper flakes, soy sauce, tomato sauce, etc., so that may also be an option for you!

        Reply
    44. Jen@TheFitHousewife

      December 04, 2012 at 10:41 am

      This looks so good...something my kids would really enjoy! Thanks for sharing this 🙂

      Reply
    45. freshlifefindings

      September 16, 2012 at 7:58 am

      I love your new layout 🙂 And this Chicken looks awesome! I used to go Cliff Jumping all the time in college and like you can say I'm happy to stay on the ground now 🙂

      Reply
      • Lauren

        September 16, 2012 at 8:33 am

        Haha! Well stated!

        Reply
    46. lori

      September 14, 2012 at 11:21 am

      love the chicken & the pics HAPPY ANIVERSARY!!

      Reply
    47. lori

      September 14, 2012 at 11:19 am

      chicken looks GRRRRRRREAT!!!!!!!! but more so love the pics of the baby girls & of course gus.......................love love love your recipes...............you are so talented.....ps HAPPY ANNIVERSARY!!!!

      Reply
      • Lauren

        September 14, 2012 at 5:25 pm

        Thank you Lori! Gus has to get his mug in everywhere...especially when food is involved... 😉

        Reply
    48. Dana

      September 14, 2012 at 9:55 am

      Hey Lauren ~ So what's in the sauce that appears to resemble sesame seeds? (oow, concept). I suppose it's whatever is in the Toronto steak/chicken rub. Whatever, it looks absolutely delicious and I will for sure make this. Thanks once again! 🙂

      Reply
      • Lauren

        September 14, 2012 at 2:17 pm

        Hi Dana! Yes, it's just the seasoning mix....black pepper, salt, coriander, garlic, dill, and red chili flakes. It's an awesome blend! 🙂

        Reply
        • Kathryn

          September 01, 2015 at 5:37 pm

          what brand of apple juice do you use? Mine completely evaporated just like water and didn't leave any sauce at all..
          Mine was from whole foods, unfiltered organic w no additives, but very light in color.

          Reply
          • Lauren

            September 01, 2015 at 6:01 pm

            Any apple juice, as long as all it contains is apple juice. I have no idea what could have happened! The natural sugar in the juice is what makes it syrupy. You had the chicken in there, right? No water added?

            Reply
            • carl anderson

              July 16, 2016 at 10:47 am

              I had the same thing happen. Whole foods unfiltered apple juice. No water added. I went through the whole cooking process...I put a thermometer in the chicken and it was done. I took it out and kept simmering the sauce...brown in color. I simmered it for another hour ...never got thick. I used it on the chicken as a watery gravy. It was good, but not thick

            • Lauren

              July 16, 2016 at 3:32 pm

              What type of pan are you using? Also, was it uncovered? The steam escaping from the juice is key in allowing the sugars in the juice to reduce and get syrup-y. I'd like to help if I can!

          • Brianna

            February 24, 2016 at 6:32 pm

            I had the same problem! The juice would not thicken and I was worried the chicken would dry out so I took it off the stovetop.

            Reply
            • carl anderson

              July 16, 2016 at 4:54 pm

              Hi Lauren: I used a metal pot with a cover about 12’ in diameter and 8 inches deep. It was covered the first 15 mins. of simmering, and open about 2” on the second 15 mins of simmering. The chicken was then done according to an internal reading of 165 F. I then removed the chicken and continued to simmer what was to be the honey like glaze. I completely removed the cover and did this for 60 minutes. All it did was take more liquid from the sauce. I then stopped and used the liquid like gravy on the chicken. Weird huh?!?! I am thinking the Whole Foods unfiltered apple juice by Martinelli has no sugar…it says Unfiltered Apple Juice, No Concentrates, No Sweeteners.

            • Lauren

              July 17, 2016 at 6:02 am

              Okay, I would definitely say the depth of your pot is what prevented the reduction. My pan is only about two inches deep. I'm hoping to have a video of the process made within the next week or so, which will hopefully help people. If you try it again, be sure you're using a more shallow pan as opposed to a large pot. Thanks so much for your feedback though, I truly appreciate it!

    49. sprint2thetable

      September 14, 2012 at 6:48 am

      I'm not a bog chicken eater, but I would make an exception for this! They look so perfectly moist and tender.

      I don't know what the most adventurous thing would me... maybe just playing roller derby?

      Reply
      • Lauren

        September 14, 2012 at 8:06 am

        I had a friend in college that was involved in a roller derby group...hard core stuff! 🙂

        Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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