Introduction

Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful fall-inspired meal that balances sweet, savory, and tangy flavors. Tender chicken thighs glazed with a sticky apple cider reduction pair perfectly with a fresh, crunchy slaw featuring apples and cabbage. This dish is simple to prepare yet impressive for any occasion.

The dish shows sliced grilled chicken placed on the left side of a round white plate, with a shiny brown glaze sauce on top, giving it a slightly sticky texture. The chicken pieces are thick and juicy with grill marks visible. On the right side of the plate, there is a colorful coleslaw made of shredded purple cabbage, orange carrots, and light green cabbage, mixed evenly to create a vibrant contrast with the chicken. Small green herb pieces are sprinkled on top of both the chicken and slaw for garnish. 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
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.

Tips & Variations

Use bone-in, skin-on chicken thighs for the best flavor and juiciness; you can switch to boneless if preferred but reduce cooking time slightly.
For extra spice, add a pinch of red pepper flakes to the glaze while simmering.
Try swapping the green apple for a sweeter variety like Fuji or Honeycrisp if you prefer a milder slaw.
Add toasted nuts such as walnuts or pecans to the slaw for added texture and flavor.

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 enjoyed cold from the fridge; toss it once before serving to redistribute the dressing.

How to Serve

A white plate on a white marbled surface holds a dish with two main layers: the bottom layer is a colorful slaw made with shredded purple and green cabbage, carrots, and small bits of apple, giving a mix of bright purple, green, orange, and light yellow colors with a fresh, crunchy texture; the top layer consists of sliced grilled chicken breast pieces arranged neatly, showing a golden-brown, slightly glazed surface with visible char marks and a shiny sauce coating, sprinkled with finely chopped green herbs for garnish. 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, you can use chicken breasts, but they tend to be leaner and can dry out faster. Adjust cooking time accordingly and monitor closely to avoid overcooking.

Is apple cider necessary for the glaze?

Apple cider adds a unique sweet and tangy depth to the glaze that complements the chicken well. You can substitute with apple juice if needed, but avoid plain vinegar or non-apple juices as the flavor will change significantly.