Introduction

This Sticky Apple Cider Chicken with Crisp Autumn Slaw is a perfect seasonal dish that balances sweet, tangy, and savory flavors. The caramelized glaze coats tender, juicy chicken thighs while the refreshing slaw adds a crisp contrast. It’s an easy yet impressive meal for chilly evenings.

The dish shows four thick slices of grilled chicken breast placed in a row at the center of a white plate, glistening with a dark brown glaze and sprinkled with small green herb pieces. To the right side of the chicken is a colorful salad made of shredded orange carrots, light green cucumbers, and purple cabbage with a light dressing, giving a fresh and crunchy texture. The plate sits on a white marbled surface with a few scattered herbs around, creating a clean and appetizing look. 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 thickens into a sticky glaze that coats the back of a spoon.
Step 2: Heat cooking oil in a skillet over medium-high heat. Season the chicken thighs 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 heat to medium-low and cook gently, spooning glaze over the thighs frequently, until the glaze is sticky and caramelized, coating the chicken well.
Step 4: While the chicken cooks, mix shredded cabbage, carrots, and apple in a large bowl. In a separate small bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper. Drizzle the dressing over the slaw and toss gently. Stir in chopped parsley or chives last.
Step 5: Plate the sticky apple cider chicken thighs alongside a generous serving of crisp autumn slaw. Serve immediately for the best flavor and texture.

Tips & Variations

Pat chicken dry before cooking to achieve crispier skin and better caramelization.
Reduce the glaze thoroughly so it’s thick and sticky enough to cling beautifully to the chicken.
Use tart apples like Granny Smith to balance the glaze’s sweetness and add brightness to the slaw.
Keep the slaw dressing light to maintain its refreshing crunch.
Let the chicken rest for a few minutes after cooking to allow the juices to redistribute evenly.

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 crispness. The slaw is best enjoyed fresh but can be kept chilled and stirred before serving.

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 of bone-in?

Yes, boneless thighs will work fine but reduce cooking time slightly to avoid drying out the chicken.

Can I prepare the slaw in advance?

You can prepare the slaw a few hours ahead, but it’s best to keep the dressing separate until just before serving to preserve the crunchiness.