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

Cook Time 30

Total Time 1

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

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

Bake the Chicken

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

Prepare the Slaw

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

Serve

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.