Description
This Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful fall-inspired dish combining tender, marinated chicken thighs glazed with a sweet and tangy apple cider sauce, paired perfectly with a fresh and crunchy slaw made from cabbage, carrot, and crisp apples. The chicken is seared to lock in flavors and then oven-baked to juicy perfection, making it a comforting yet vibrant meal perfect for cozy dinners or entertaining guests.
Ingredients
Scale
For the Chicken Marinade and Cooking
- 4 boneless, skinless chicken thighs
- 1 cup apple cider
- 2 tablespoons apple cider vinegar
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Crisp Autumn Slaw
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large carrot, grated
- ½ cup sliced apples (such as Granny Smith or Honeycrisp)
- ¼ cup chopped fresh parsley
- ¼ cup chopped walnuts or pecans (optional)
- Salt, to taste
- Apple cider vinegar (a splash, for dressing)
- Olive oil (a drizzle, for dressing)
Instructions
- Make the Marinade: In a medium-sized bowl, whisk together apple cider, apple cider vinegar, soy sauce, maple syrup, Dijon mustard, garlic powder, onion powder, and black pepper to create a flavorful marinade.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 1 hour, ideally overnight, to infuse the chicken with rich flavors.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Remove chicken from marinade, letting excess drip off, then sear each piece for 3-4 minutes per side until golden brown, creating a flavorful crust.
- Bake the Chicken: Pour the reserved marinade over the seared chicken in the skillet. Transfer the skillet to the oven and bake for 25-30 minutes, basting occasionally with the sauce until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Prepare the Autumn Slaw: While the chicken bakes, combine shredded green and red cabbage, grated carrot, sliced apples, and parsley in a large bowl. Toss everything to mix well.
- Dress the Slaw: In a small bowl, whisk apple cider vinegar, olive oil, and a pinch of salt. Pour this dressing over the slaw and toss until evenly coated, adding texture and tangy brightness.
- Serve: Once the chicken is done, remove it from the oven and let it rest a few minutes before slicing. Serve the sticky apple cider chicken on a bed of crisp autumn slaw, garnished with chopped walnuts or pecans if desired.
Notes
- Marinate the chicken overnight for deeper flavor infusion.
- You can substitute chicken thighs with chicken breasts if preferred, but thighs remain juicier.
- For a nut-free option, omit the walnuts or pecans in the slaw.
- Ensure the internal temperature of chicken reaches 165°F (74°C) for food safety.
- The apple cider vinegar dressing can be adjusted to taste with more or less vinegar or oil.
