Introduction

Sticky Apple Cider Chicken is a delicious, comforting dish that combines tender, caramelized chicken thighs with a sweet and tangy apple cider glaze. Paired with a crisp autumn slaw, this recipe offers a perfect balance of flavors and textures for a satisfying meal.

The image shows a round white plate on a white marbled surface, with several slices of roasted chicken arranged in a small pile on the left side. The chicken skin is golden brown and slightly shiny with a glaze, and the meat inside is light and juicy. To the right of the chicken, there is a colorful coleslaw made of shredded purple and green cabbage, thin orange carrot strips, and small white pieces, all mixed together. A dark sauce is drizzled over the chicken and a few green herb sprinkles are scattered on top for decoration. 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

Prepare the glaze: In a small saucepan, combine 1 cup apple cider, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 2 cloves 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.
Cook the chicken: Heat 1 tablespoon 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 5-7 minutes. Flip and continue cooking for another 5 minutes until chicken is almost cooked through.
Glaze the chicken: Pour the prepared apple cider glaze over the chicken in the skillet. Reduce the heat to medium-low and cook gently, spooning the glaze over the thighs frequently, until the glaze becomes sticky and caramelized, coating the chicken beautifully.
Make the crisp autumn slaw: While the chicken cooks, combine shredded green cabbage, shredded carrots, and thinly sliced apple in a large bowl. In a small bowl, whisk together 2 tablespoons apple cider vinegar, 1/4 teaspoon celery seeds, salt, and pepper. Drizzle this dressing over the slaw and toss gently to combine. Stir in chopped fresh parsley or chives for brightness.
Plate and serve: Arrange the sticky apple cider chicken thighs on plates alongside a generous portion of the crisp autumn slaw. Serve immediately to enjoy the perfect harmony of sticky, sweet chicken and refreshing, crunchy slaw.

Tips & Variations

For extra crisp skin, dry the chicken thighs thoroughly with paper towels before seasoning and cooking.
Substitute chicken thighs with boneless breasts for a leaner option, but reduce cooking time to avoid drying out the meat.
Add a pinch of cinnamon or nutmeg to the glaze for a warm, autumnal twist.
Use red cabbage instead of green for a colorful slaw variation.

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 glaze’s texture. The slaw is best served fresh but can be kept chilled; toss again before serving if needed.

How to Serve

A white plate holds a sliced grilled chicken breast on the left side, showing juicy, tender layers inside with a shiny, dark brown glaze on top. The chicken is sprinkled with chopped green herbs and small seeds. On the right side of the plate, there is a colorful coleslaw made of shredded purple and green cabbage, thin orange carrot strips, and small pieces of apple mixed together, creating a fresh and crunchy texture. The plate sits 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 fresh apple juice instead of apple cider?

Yes, fresh apple juice works well as a substitute for apple cider in this recipe, though the flavor may be slightly milder. Choose unsweetened juice for the best balance.

What if I don’t have celery seeds for the slaw?

If you don’t have celery seeds, you can omit them or add a small pinch of celery salt or ground celery seed if available. The slaw will still be flavorful without it.