Introduction

Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful dish that combines tender, caramelized chicken thighs with a fresh, tangy slaw. Perfect for cozy fall dinners, this recipe balances sweet and savory flavors with a refreshing crunch.

A white plate holds two main parts: on the left side there are five thick slices of grilled chicken breast with a shiny, dark brown glaze on top showing a slightly charred texture, garnished with small green herb pieces. On the right side, there is a colorful slaw with shredded orange carrots, light green cucumber, pale purple cabbage, and small bits of green herbs mixed together, adding a fresh crunchy contrast. The plate sits on a white marbled surface. 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 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.
Cook the chicken: Heat cooking oil in a skillet over medium-high heat. Season 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 another 5 minutes until almost cooked through.
Glaze the chicken: Pour the prepared apple cider glaze over the chicken in the skillet. Reduce 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 chicken cooks, combine shredded cabbage, shredded carrots, and thinly sliced apple in a large bowl. In a small bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper. Drizzle this dressing over the slaw and toss gently to combine. Stir in chopped parsley or chives for brightness.
Plate and serve: Arrange sticky apple cider chicken thighs on plates alongside a generous portion of the crisp autumn slaw. Serve immediately to enjoy the contrast of sticky, sweet chicken and refreshing, crunchy slaw.

Tips & Variations

Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
For extra sweetness, add a splash of maple syrup to the glaze.
Substitute celery seeds in the slaw with a pinch of mustard seeds or omit if unavailable.
Add toasted nuts like pecans or walnuts to the slaw for added crunch and flavor.
Grill the chicken instead of pan-searing for a smoky 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 retain moisture. The slaw is best served fresh and should be eaten within a day for optimal crunch.

How to Serve

The dish shows grilled chicken breast sliced into thick pieces, arranged in a slightly fanned-out layer on the left side of a white plate, covered with a glossy dark brown sauce and sprinkled with chopped green herbs. On the right side, a colorful slaw mix made of thinly shredded carrots, purple cabbage, white cabbage, and cucumber is piled in a fresh, slightly loose layer. The chicken looks juicy with a caramelized, slightly charred texture, while the vibrant slaw provides a mix of crunchy, moist, and bright elements. The plate sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out more easily. Adjust cooking time accordingly and monitor closely to keep them juicy.

Is there a vegetarian alternative for the glaze?

While this glaze is designed for chicken, you can coat roasted vegetables or tofu with the apple cider glaze for a vegetarian-friendly version.