Introduction

This Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful autumn-inspired dish that balances sweet, tangy, and savory flavors perfectly. The sticky glazed chicken pairs beautifully with the fresh, crunchy slaw, making it a satisfying meal for any night of the week.

The dish shows sliced grilled chicken with a shiny brown glaze placed on the left side of a white plate. To the right, there is a colorful slaw made of shredded cabbage, carrots, and other vegetables with a light dressing. The chicken has a slightly crispy texture on the outside and is juicy inside. Both the chicken and slaw are sprinkled with small green herb pieces. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 chicken thighs, bone-in and skin-on
1 cup apple cider
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon cooking oil (vegetable or olive oil)
2 cups green cabbage, shredded
1 cup carrots, shredded
1 medium apple (preferably Granny Smith), thinly sliced
2 tablespoons apple cider vinegar
1/4 teaspoon celery seeds
Salt and pepper, to taste
2 tablespoons fresh parsley or chives, chopped

Instructions

Step 1: Prepare the glaze by combining the apple cider, honey, Dijon mustard, and minced garlic in a small saucepan. Simmer over medium heat, stirring occasionally, until the mixture reduces and thickens into a sticky glaze that coats the back of a spoon.
Step 2: Heat the cooking oil in a skillet over medium-high heat. Season the chicken thighs generously with salt and pepper. Place them skin side down and sear until the skin is golden and crisp, about 5 to 7 minutes. Flip and cook for another 5 minutes until chicken is almost cooked through.
Step 3: Pour the prepared apple cider glaze over the chicken in the skillet. Reduce heat to medium-low and cook gently, spooning the glaze over the thighs frequently until it becomes sticky and caramelized, coating the chicken beautifully.
Step 4: While the chicken cooks, make the slaw by combining shredded cabbage, carrots, and sliced apple in a large bowl. In a small bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper, then drizzle this dressing over the slaw. Toss gently to combine.
Step 5: Stir chopped fresh parsley or chives into the slaw for brightness. Arrange the glazed chicken thighs on plates alongside a generous portion of the crisp autumn slaw and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken thighs in a little apple cider and mustard before cooking.
Swap green cabbage with Napa cabbage or add thinly sliced red onion to the slaw for a different crunch.
Use honey or maple syrup as your sweetener in the glaze for subtle differences in taste.
If Granny Smith apples are not available, tart Fuji or Pink Lady apples work well too.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over low heat to preserve the sticky glaze. The slaw is best enjoyed fresh but can be kept chilled and stirred before serving.

How to Serve

A white plate on a white marbled surface holds sliced grilled chicken with a shiny, dark brown glaze on top. The chicken pieces are arranged in a pile and look juicy with grill marks visible. Next to the chicken, there is a colorful coleslaw made of shredded purple cabbage, orange carrots, and light green cabbage mixed together. The dish is sprinkled with small green herbs on top for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless chicken thighs can be used for quicker cooking, but bone-in chicken adds more flavor and helps keep the meat juicy.

Is this recipe suitable for meal prep?

Absolutely. The chicken and slaw store well separately, making it an excellent option for preparing meals ahead of time.