Introduction

Apple Cider Chicken is a delightful dish featuring tender, juicy chicken thighs glazed with a sweet and tangy apple cider sauce. Paired with a crisp autumn slaw, this meal balances rich flavors with refreshing crunch, making it perfect for cozy dinners.

The image shows a white plate with a piece of grilled chicken cut into thick slices, placed on the left side. The chicken has a crispy dark brown skin with a glossy sauce glaze and is sprinkled with small green herb bits. On the right side of the plate, there is a colorful coleslaw made of shredded purple, white, and orange vegetables mixed with a creamy dressing. The plate rests 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 the 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 the 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 the 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 the shredded cabbage, shredded carrots, and sliced apple in a large bowl. In a small bowl, whisk together the apple cider vinegar, celery seeds, salt, and pepper. Drizzle this dressing over the slaw and toss gently to combine. Stir in the chopped fresh parsley or chives for brightness.
Plate and serve: Arrange the glazed chicken thighs on plates alongside a generous portion of the autumn slaw. Serve immediately to enjoy the perfect balance of sticky, sweet chicken and refreshing, crunchy slaw.

Tips & Variations

For extra flavor, marinate the chicken thighs in half of the apple cider glaze for 30 minutes before cooking.
Swap the green cabbage for Napa cabbage or kale for a different texture in the slaw.
Add toasted nuts like walnuts or pecans to the slaw for added crunch and richness.
Use honey or maple syrup as a natural sweetener in the glaze depending on your preference.

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 microwave until warmed through, and toss the slaw fresh before serving, as it is best enjoyed crisp.

How to Serve

The image shows a white plate on a white marbled surface with sliced grilled chicken breast as the main focus. The chicken is arranged in a slightly fanned-out manner with a shiny brown glaze and a sprinkling of chopped green herbs on top. To the side of the chicken, there is a colorful coleslaw made of thinly sliced cabbage, carrots, and possibly apple pieces, adding shades of purple, orange, and pale yellow. The textures of the chicken are smooth and glossy from the sauce, while the coleslaw looks fresh and crunchy. 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 chicken thighs can be used. Cooking time may be shorter, so watch closely to avoid overcooking.

Is it possible to make this recipe gluten-free?

Absolutely. All the ingredients are naturally gluten-free, but always check labels on mustard and apple cider vinegar to ensure they do not contain gluten additives.