Introduction

Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful dish that pairs tender, caramelized chicken thighs with a fresh, crunchy slaw. The sweet and tangy glaze highlights the flavors of fall, making it perfect for a cozy weeknight meal or a special occasion.

A white bowl holds a dish with two main parts: on the left, several thick slices of grilled chicken breast with a shiny, dark brown glaze and grill marks, topped with small pieces of chopped green herbs, arranged in a slightly overlapping row; on the right, a colorful slaw mix made of thinly shredded orange carrots, green cucumbers, purple cabbage, and bits of white, all mixed together with small green herb pieces, sitting next to the chicken with some sauce pooling underneath both parts, all placed 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
2 tablespoons fresh parsley or chives, chopped

Instructions

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

Tips & Variations

Pat the chicken dry before cooking to achieve crispier skin and better caramelization.
Reduce the glaze thoroughly for a thick texture that clings well to the chicken.
Use tart apples like Granny Smith to add brightness and balance the glaze’s sweetness.
Keep the slaw dressing light to maintain its crunch and freshness.
Let the chicken rest for a few minutes after cooking to allow juices to redistribute.
For extra flavor, add a pinch of smoked paprika or fresh thyme to the chicken seasoning.

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 or oven to maintain its crisp skin and glaze. The slaw is best served cold and can be enjoyed straight from the fridge.

How to Serve

Sticky Apple Cider Chicken with Crispy Autumn Slaw Recipe - Recipe Image

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs will work, but cooking time will be shorter and the flavor might be slightly less rich without the bones.

How do I prevent the glaze from burning?

Reduce the heat to medium-low when glazing the chicken and stir frequently, spooning the glaze over the thighs to avoid burning while it thickens.