Introduction

Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful dish that combines tender, caramelized chicken with a refreshing, crunchy side. The sweet and tangy glaze pairs perfectly with the crispness of the slaw, making it an ideal meal for cozy fall evenings.

The image shows a white plate with sliced grilled chicken on the left side, covered in a dark brown glaze with a slightly shiny and sticky texture. The chicken is cut into thick, juicy pieces arranged neatly. On the right side of the plate, there is a colorful coleslaw made of shredded purple cabbage, orange carrots, and light green cabbage, mixed with thin slices of pineapple, giving a fresh and crunchy look. Small green herb pieces are sprinkled both on the chicken and the slaw for garnish. The plate sits on a surface with 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
Salt and pepper, to taste
2 tablespoons fresh parsley or chives, chopped

Instructions

Step 1: In a small saucepan, combine apple cider, honey, Dijon mustard, and minced garlic. 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. 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 apple cider glaze over the chicken. Reduce heat to medium-low and cook gently, spooning the glaze over the thighs frequently until it becomes sticky and caramelized, coating the chicken well.
Step 4: While the chicken cooks, combine shredded cabbage, carrots, and sliced apple in a large bowl. In a small bowl, whisk apple cider vinegar, celery seeds, salt, and pepper. Drizzle this dressing over the slaw and toss gently to combine.
Step 5: Stir chopped fresh parsley or chives into the slaw for a fresh finish.
Step 6: Plate the sticky apple cider chicken thighs alongside the crisp autumn slaw and serve immediately.

Tips & Variations

For extra depth, add a pinch of smoked paprika to the chicken seasoning before cooking.
Swap Granny Smith apple for Fuji or Honeycrisp for a sweeter slaw.
Use bone-in, skin-on chicken breasts if you prefer white meat, adjusting cooking time accordingly.
Make the glaze ahead and refrigerate; gently warm before glazing the chicken.

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 maintain the glaze’s texture. The slaw is best eaten fresh but can be kept chilled and tossed again before serving.

How to Serve

A white bowl holds a serving of sliced grilled chicken with a glossy, dark brown sauce covering the top, giving the chicken a shiny, glazed look. The chicken sits on a mix of colorful coleslaw made of shredded purple cabbage, green cabbage, and orange carrot strips, adding a fresh and crunchy texture. The dish is garnished with small green herb pieces scattered on top. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled apple cider vinegar instead of fresh apple cider?

Apple cider vinegar and apple cider are different: the vinegar is acidic and used for the slaw dressing, while the cider is sweet and used for the glaze. Using vinegar instead of cider in the glaze would result in a very different, tangier flavor.

How do I know when the chicken is fully cooked?

Chicken thighs are fully cooked when the internal temperature reaches 165°F (75°C). The meat should be opaque and juices clear. Cooking times in the recipe are guidelines, so using a meat thermometer ensures safety and juiciness.