Introduction

Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful dish that perfectly balances sweet, tangy, and savory flavors. Tender chicken thighs are glazed in a rich apple cider reduction, while a fresh, crunchy slaw adds vibrant texture. It’s an ideal meal to celebrate the flavors of fall.

A white plate on a white marbled surface holds a dish of sliced grilled chicken arranged neatly in one half. The chicken is glazed with a shiny brown sauce, which is drizzled over the top evenly, adding a glossy texture. Beside the chicken is a colorful coleslaw made of shredded purple cabbage, orange carrots, and green herbs, giving a fresh, crunchy contrast. The plate’s contents fill it well, showing a nice balance between the warm chicken and vibrant salad. 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 1 cup apple cider, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 2 cloves minced garlic in a small saucepan. Simmer over medium heat, stirring occasionally, until it reduces and thickens into a sticky glaze.
Step 2: 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 cook for another 5 minutes until nearly cooked through.
Step 3: Pour the apple cider 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, coating the thighs nicely.
Step 4: While the chicken cooks, combine shredded 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 over the slaw and toss gently to combine. Stir in chopped fresh parsley or chives.
Step 5: Plate the sticky apple cider chicken alongside a generous portion of the crisp autumn slaw and serve immediately to enjoy the fresh and flavorful contrast.

Tips & Variations

Pat chicken dry before cooking to ensure crisp skin and better caramelization.
Reduce the glaze thoroughly to achieve a thick, sticky texture that clings well to the chicken.
Use tart apples like Granny Smith for brightness and to balance the sweetness of the glaze.
Keep the slaw dressing light to maintain its crunch and freshness.
Let the chicken rest a few minutes after cooking to allow juices to redistribute evenly.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet over low heat to preserve the glaze’s stickiness. The slaw is best served fresh but can be kept chilled and stirred before serving.

How to Serve

The dish shows sliced grilled chicken breast arranged neatly on a white round plate, covered in a thick, glossy dark brown sauce that drips slightly onto the plate. Under the chicken, there is a bed of mixed salad with shredded purple cabbage, orange carrot strips, and light green celery, adding a colorful contrast. The texture of the chicken looks moist and tender, and the salad appears fresh and crunchy. The background is a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, boneless thighs can be used, but cooking time may be shorter. Watch closely to avoid overcooking.

Is it possible to make the slaw ahead of time?

You can prepare the slaw a few hours ahead, but add the apple slices and fresh herbs just before serving to keep them crisp and vibrant.

Sticky Apple Cider Chicken with Crisp Autumn Slaw Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

This Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful fall-inspired main course that combines tender, caramelized chicken thighs glazed with a sweet and tangy apple cider reduction with a fresh, crunchy slaw featuring cabbage, carrots, and tart Granny Smith apples. The sticky glaze provides a perfect balance of sweetness and mustard tang, while the crisp slaw adds brightness and texture, making this dish a harmonious and satisfying meal for autumn gatherings.

Author: Kai
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

For the Chicken and Glaze

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)

For the Crisp Autumn Slaw

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

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. Finish by stirring 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.

Notes

Pat chicken dry before cooking to ensure crisp skin and better caramelization.
Reduce the glaze thoroughly for a thick, sticky texture that clings well to the chicken.
Use fresh, tart apples like Granny Smith to add brightness and balance the sweetness of the glaze.
Don’t overdress the slaw; keep it light to maintain crunch and freshness.
Let the chicken rest for a few minutes after cooking to allow juices to redistribute.

Keywords: apple cider chicken, sticky chicken, autumn slaw, fall recipe, chicken thighs, crispy chicken skin, apple cider glaze, healthy chicken recipes, easy chicken dinner, seasonal slaw