Introduction

This Sticky Apple Cider Chicken with Crisp Autumn Slaw is a perfect blend of sweet, tangy, and savory flavors. Tender chicken thighs glazed in a sticky apple cider reduction pair beautifully with a refreshing slaw made from cabbage, carrots, and tart apples. It’s a comforting yet vibrant dish ideal for cozy fall meals.

The dish shows two thick pieces of grilled chicken with a dark brown, shiny glaze and slight char marks on top, placed over a colorful bed of coleslaw. The coleslaw has thinly sliced layers of white cabbage, orange carrots, and purple cabbage mixed with chopped green herbs, creating a fresh, textured base. The chicken is glossy and wet with sauce, which pools slightly at the bottom of the white bowl, giving a rich, juicy look. The vibrant colors contrast with the white bowl and the blurred white marbled background. 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 apple cider, honey, Dijon mustard, and minced garlic in a small saucepan. Simmer over medium heat, stirring occasionally until the mixture reduces and thickens into a sticky glaze that coats the back of a spoon.
Step 2: Heat cooking oil in a skillet over medium-high heat. Pat the chicken thighs dry and season generously with salt and pepper. Place them skin side down and sear until the skin is golden and crisp, about 5 to 7 minutes. Flip and cook for another 5 minutes until almost 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 beautifully.
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 apple cider vinegar, celery seeds, salt, and pepper.
Step 5: Drizzle the dressing over the slaw and toss gently to combine. Stir in chopped parsley or chives for a bright finish.
Step 6: Plate the chicken alongside a generous portion of the crisp autumn slaw. Serve immediately to enjoy the contrast of sticky, sweet chicken with refreshing crunch.

Tips & Variations

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.
Keep the slaw dressing light to maintain crunch and freshness—avoid overdressing.
Let the chicken rest for 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 the chicken gently in a skillet or oven to preserve the glaze’s stickiness. The slaw is best enjoyed fresh but can be eaten cold for up to 1 day.

How to Serve

The dish shows three pieces of grilled chicken arranged on top of a mound of colorful coleslaw. The chicken has a rich, dark brown char with a glossy glaze, showing textures of grilled skin with some crisp edges. Beneath the chicken, the coleslaw has thin strips of purple cabbage, white cabbage, and orange carrot, mixed with green herbs and small pieces of nuts, all coated lightly in a shiny dressing that pools around the base. The bowl is white and sits on a white marbled surface. The close-up view highlights the juicy, glazed chicken sitting neatly on the fresh, crunchy coleslaw layers. 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, chicken breasts can be used, but thighs tend to remain juicier and work better with this sticky glaze. If using breasts, be careful not to overcook as they can dry out faster.

Is there a substitute for apple cider vinegar in the slaw?

You can substitute white wine vinegar or lemon juice for apple cider vinegar in the slaw dressing. Each will provide a bright acidity to balance the sweetness of the slaw.