Sticky Apple Cider Chicken with Crisp Autumn Slaw

why make this recipe

This dish brings sweet and tangy flavors with a fresh crunch on the side. It uses apple cider to give the chicken a warm fall taste. The slaw adds crisp texture and bright notes. It cooks fast and works for weeknights or a weekend meal.

introduction

This recipe pairs sticky apple cider chicken with a crisp autumn slaw. The chicken soaks up a simple apple-cider marinade and bakes until juicy and glazed. The slaw mixes cabbage, carrots, apples, and pecans with a light dressing for a cool contrast. If you like fall flavors, try the classic version on the recipe page: Sticky Apple Cider Chicken.

how to make Sticky Apple Cider Chicken with Crisp Autumn Slaw

Follow these clear steps to make the dish. Marinate the chicken to build flavor, then bake it until done. Toss the slaw right before serving so it stays crisp. Read each step and use the ingredients below.

Ingredients :

• 4 chicken thighs
• 1 cup apple cider
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Crisp autumn slaw: cabbage, carrots, apples, and pecans
• Dressing: olive oil, apple cider vinegar, honey, salt, and pepper

Directions :

1. In a bowl, mix apple cider, olive oil, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
2. Marinate the chicken thighs in the mixture for at least 30 minutes.
3. Preheat the oven to 375°F (190°C) and place the marinated chicken in a baking dish.
4. Bake for 25-30 minutes or until cooked through.
5. For the slaw, combine shredded cabbage, julienned carrots, chopped apples, and pecans in a bowl.
6. In a smaller bowl, whisk together dressing ingredients and pour over slaw, tossing to combine.
7. Serve the chicken with a side of crisp autumn slaw.
   
   

how to serve Sticky Apple Cider Chicken with Crisp Autumn Slaw

Serve the chicken hot with a big scoop of slaw on the side. Spoon any pan juices over the chicken for extra flavor. For a full fall meal, add roasted potatoes or warm bread. For a sweet finish, you can pair this meal with a simple apple dessert like these apple whoopie pies: apple cider whoopie pies.

how to store Sticky Apple Cider Chicken with Crisp Autumn Slaw

• Store the chicken and slaw separately.
• Keep them in airtight containers in the fridge for up to 3 days.
• Reheat the chicken in the oven at 300°F (150°C) until warm. Do not heat the slaw; serve it cold or at room temperature.

tips to make Sticky Apple Cider Chicken with Crisp Autumn Slaw

• Marinate at least 30 minutes for good flavor.
• Pat the chicken dry before baking for a better glaze.
• Use firm apples for the slaw so they stay crisp.
• Toss the slaw dressing just before serving to keep it crunchy.

variation (if any)

• Swap chicken thighs for chicken breasts; adjust baking time.
• Add sliced red onion or fennel to the slaw for more flavor.
• Use maple syrup in the dressing instead of honey for a deeper taste.
• For more heat, add extra cayenne or a splash of hot sauce to the marinade.

FAQs

Q: Can I use apple juice instead of apple cider?
A: Yes. Apple juice works, but cider gives more depth.

Q: Do I need to peel the apples for the slaw?
A: No. Leave the peel on for texture and color. Wash the apples well.

Q: Can I make this ahead?
A: You can marinate the chicken up to 8 hours ahead. Make the slaw and dressing a few hours before and toss just before serving.

Q: How do I know the chicken is cooked?
A: The chicken is done when it reaches 165°F (74°C) inside or the juices run clear.

Sticky Apple Cider Chicken with Crisp Autumn Slaw

A flavorful dish featuring sticky apple cider marinated chicken paired with a crisp autumn slaw, perfect for fall meals.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Fall

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Chicken

• 4 chicken thighs Bone-in, skin-on recommended for better flavor.
• 1 cup apple cider Provides a warm fall taste.
• 2 tablespoons olive oil For marinade.
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper Adjust for more heat.

For the Crisp Autumn Slaw

• 2 cups shredded cabbage Green or red cabbage can be used.
• 1 cup julienned carrots Fresh for best crunch.
• 1 cup chopped apples Use firm apples for best texture.
• ½ cup pecans Chopped, for added crunch.

For the Slaw Dressing

• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey Can substitute with maple syrup.
• ½ teaspoon salt
• ¼ teaspoon pepper

Method

 

Marinate the Chicken

1. In a bowl, mix apple cider, olive oil, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
2. Marinate the chicken thighs in the mixture for at least 30 minutes.

Bake the Chicken

1. Preheat the oven to 375°F (190°C) and place the marinated chicken in a baking dish.
2. Bake for 25-30 minutes or until cooked through.

Prepare the Slaw

1. For the slaw, combine shredded cabbage, julienned carrots, chopped apples, and pecans in a bowl.
2. In a smaller bowl, whisk together dressing ingredients and pour over slaw, tossing to combine.

Serve

1. Serve the chicken hot with a big scoop of slaw on the side. Spoon any pan juices over the chicken for extra flavor.

Notes

Store the chicken and slaw separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven at 300°F (150°C) until warm. Do not heat the slaw; serve it cold or at room temperature.