Ingredients

1 ½ pounds boneless, skinless chicken thighs

Kosher salt and pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 to 2 tablespoons olive oil

⅓ cup apple cider

¼ cup honey

¼ cup water

2 apples, cut into matchsticks

½ cup diced celery

¼ cup diced red onion

1 large carrot, peeled and finely grated

2 tablespoons mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon honey

1 garlic clove, finely minced

Kosher salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 425 degrees F.

Step 2: Season the chicken thighs all over with kosher salt, pepper, smoked paprika, and garlic powder.

Step 3: Heat olive oil in a cast iron or oven-safe skillet over medium heat. Once hot, add the chicken and sear for 2 to 3 minutes until deeply golden. Flip and sear the other side similarly.

Step 4: In a small bowl, whisk together the apple cider, honey, and water. Pour this mixture into the skillet over the chicken, allowing it to bubble and simmer for 1 to 2 minutes.

Step 5: Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Remove from oven and let chicken rest for 10 minutes before slicing. Spoon the sticky sauce over the chicken before serving.

Step 6: Meanwhile, make the autumn slaw by combining the apple matchsticks, diced celery, red onion, and grated carrot in a large bowl. Season with a pinch of salt and pepper.

Step 7: In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, minced garlic, and a pinch of salt and pepper. Pour the dressing over the apple mixture and toss well to combine.

Step 8: Serve the sticky apple cider chicken with a generous helping of autumn slaw on the side.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.

Use Granny Smith apples for a tart contrast or Fuji apples for sweeter slaw.

The chicken can be cooked on a grill using indirect heat and then glazed with the cider sauce.

Replace mayonnaise with Greek yogurt in the slaw dressing for a lighter option.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may cook faster and can dry out more easily. Monitor closely to avoid overcooking and consider reducing oven time slightly.

Is it necessary to sear the chicken before baking?

Searing creates a flavorful crust and helps lock in juices, but if you’re short on time, you can bake the chicken directly with the sauce. The texture will be slightly different but still tasty.