Sticky Apple Cider Chicken: Tangy Fall Dinner (Print Version)

Sticky Apple Cider Chicken brings fall flavors to your table. Sweet, tangy chicken paired with a crisp autumn slaw. A comforting, easy weeknight meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains meat, dairy

# Ingredients:

→ For the Sticky Apple Cider Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 ½ cups apple cider (not juice)
03 - 2 tbsp Dijon mustard
04 - 2 tbsp pure maple syrup
05 - 1 tbsp apple cider vinegar
06 - 3 cloves garlic, minced
07 - 4-5 sprigs fresh thyme
08 - 1 tbsp olive oil
09 - Salt and freshly ground black pepper, to taste

→ For the Autumn Slaw

10 - ½ head red cabbage, thinly sliced or shredded
11 - 1 Granny Smith apple, julienned
12 - 2 carrots, shredded
13 - ¼ red onion, thinly sliced
14 - ½ cup mayonnaise (full-fat)
15 - 1 tbsp apple cider vinegar
16 - 1 tsp honey
17 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Pat those chicken thighs super dry, seriously. This is where you get that amazing crispy skin for your Sticky Apple Cider Chicken. Season them generously with salt and pepper, making sure to get under the skin too. I swear, this step makes all the difference for a flavorful result and a good sear. Don't skip it, it's crucial!
02 - Heat a glug of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken, skin-side down, and let it get beautifully golden and crispy, about 6-8 minutes. Don't touch it! Just let it do its thing and develop that gorgeous crust. Flip and sear the other side for a couple of minutes to get some color there too.
03 - While the chicken's searing, whisk together the apple cider, Dijon, maple syrup, apple cider vinegar, and minced garlic in a bowl. This is the magic sauce for our Sticky Apple Cider Chicken! I sometimes sneak a little taste here, just to check the balance of sweet and tangy, you know? It's okay if it feels a bit thin right now, it'll thicken.
04 - Pour the cider mixture over the chicken in the skillet. Toss in a few sprigs of fresh thyme. Bring it to a gentle simmer on the stovetop, then carefully pop the whole skillet into your preheated oven. Let it bake for about 20-25 minutes, or until the chicken is cooked through (165°F internal temperature) and the sauce starts to thicken and get gloriously sticky around the chicken.
05 - While the Sticky Apple Cider Chicken bakes, get to work on that slaw! In a large bowl, combine the shredded red cabbage, julienned apple, shredded carrots, and thinly sliced red onion. For the dressing, whisk together the mayo, apple cider vinegar, honey, salt, and pepper. Pour it over the veggies and toss it all together until everything is coated and looking vibrant.
06 - Once the Sticky Apple Cider Chicken is out of the oven, let it rest in the skillet for 5 minutes. This lets the juices redistribute and the sauce gets even stickier, honestly. Spoon that delicious glaze over the chicken, then serve it alongside big scoops of that fresh, tangy autumn slaw. The contrast of warm, sticky chicken and crisp, cool slaw is just *chef's kiss*.

# Notes:

01 - Don't overcrowd the pan when searing the chicken; it steams instead of crisps, and nobody wants soggy skin!
02 - Taste the glaze before it goes in the oven. If your cider is super sweet, you might want a touch less maple syrup.
03 - Letting the chicken rest after baking is NOT optional. It keeps the meat juicy!
04 - For extra sticky glaze, after the chicken is done, remove it and simmer the sauce on the stovetop for a few more minutes until it's super thick.

# Equipment Needed:

01 - Large oven-safe skillet
02 - whisk
03 - large mixing bowls

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 30g
Protein: 30g

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