Go Back
Plate of sticky apple cider chicken served with autumn slaw salad

Sticky Apple Cider Chicken with Crisp Autumn Slaw

A sweet-savory sheet-pan meal featuring juicy chicken thighs glazed with apple cider and served over a crunchy autumn slaw.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken and Glaze
  • 4 pieces Chicken thighs Bone-in or boneless, skin-on for extra crispness.
  • 1 cup Apple cider Adds sweet, tart flavor.
  • 2 tablespoons Apple cider vinegar Brightens the glaze.
  • 1/4 cup Maple syrup Use pure maple for best taste.
  • 1/4 cup Soy sauce Balances the sweet elements.
  • 1 tablespoon Dijon mustard Adds mild tang and emulsifies the glaze.
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Oil For searing the chicken.
For the Slaw
  • 2 cups Green and red cabbage, shredded For crunch and color.
  • 1 cup Apples, sliced Choose firm varieties.
  • 1 medium Carrot, grated For slight sweet crunch.
  • 1/4 cup Parsley, chopped For herb brightness.
  • 2 tablespoons Apple cider vinegar For dressing.
  • 2 tablespoons Olive oil For dressing.
  • 1/2 teaspoon Salt To taste.
For Garnish
  • 1/4 cup Chopped walnuts or pecans Optional for added crunch.

Method
 

Preparation
  1. In a medium bowl, whisk together the apple cider, apple cider vinegar, soy sauce, maple syrup, dijon mustard, garlic powder, onion powder, and black pepper until smooth.
  2. Place the chicken thighs in a shallow dish or resealable bag and pour the marinade over them. Seal and refrigerate for at least one hour or overnight.
Cooking
  1. Preheat the oven to 375°F (190°C). Heat oil in an oven-safe skillet over medium-high heat.
  2. Remove chicken from marinade, letting excess drip off, and sear until golden, about three minutes per side.
  3. Pour reserved marinade over the seared chicken and transfer the skillet to the oven. Bake for 25–30 minutes, basting once or twice, until internal temperature reaches 165°F.
  4. While the chicken bakes, prepare the slaw by tossing shredded cabbage, grated carrot, sliced apples, and chopped parsley in a large bowl.
  5. Whisk together apple cider vinegar, olive oil, and salt for a light dressing. Toss to coat slaw.
  6. Let the chicken rest for a few minutes after baking, slice if desired, and serve over the crisp slaw. Top with chopped nuts if using.

Notes

Pat the chicken dry before searing for a better crust. Keep some marinade aside before adding raw chicken, and adjust the slaw dressing according to taste.