Introduction

Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful fall-inspired dish that combines tender, caramelized chicken with a refreshing, crunchy slaw. The sweet and tangy glaze perfectly complements the savory chicken, while the slaw adds a bright contrast to every bite.

The dish shows a close-up of a main layer of thick, sliced grilled chicken breast with a shiny, dark brown glazed sauce, garnished with small chopped green herbs sprinkled on top. To the right side of the chicken, there is a fresh, colorful slaw made of thinly shredded carrots, purple cabbage, pale green cabbage, and small herb pieces mixed in. Both the chicken and slaw sit on a white plate with a simple, slightly speckled texture. The background surface is a white marbled texture. 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 into a sticky glaze that coats the back of a spoon.
Step 2: Heat cooking oil in a skillet over medium-high heat. Pat chicken dry and season generously with salt and pepper. Place chicken 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 glaze over the chicken in the skillet. Reduce heat to medium-low and cook gently, spooning the glaze over the chicken frequently, until it becomes sticky and caramelized, fully coating the thighs.
Step 4: While the chicken cooks, prepare the slaw by combining shredded cabbage, carrots, and sliced apple in a large bowl. Whisk apple cider vinegar, celery seeds, salt, and pepper in a small bowl. Drizzle over the slaw and toss gently to combine. Stir in chopped parsley or chives for freshness.
Step 5: Plate the sticky apple cider chicken thighs alongside a generous portion of the crisp autumn slaw and serve immediately to enjoy the perfect balance of flavors and textures.

Tips & Variations

Pat the chicken dry before cooking to ensure crispy skin and better caramelization.
Reduce the glaze thoroughly to get a thick, sticky texture that clings well to the chicken.
Use tart apples like Granny Smith to add brightness and balance the glaze’s sweetness.
For extra heat, add a pinch of red pepper flakes to the glaze while simmering.

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; toss lightly before serving again.

How to Serve

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

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless thighs work well, but reduce cooking time slightly to avoid drying out the meat. The skin-on helps achieve crispiness and flavor.

Is there a substitute for apple cider vinegar in the slaw?

You can use white wine vinegar or lemon juice as substitutes, though apple cider vinegar adds a distinctive tang that complements the glaze nicely.