Sticky Apple Cider Chicken: A Sweet & Tangy Weeknight Meal (Print Version)

Make Sticky Apple Cider Chicken! Tender, sweet, and tangy chicken with a vibrant slaw. Perfect for weeknights, full of flavor and easy to make.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Dairy-Free (if using dairy-free mayo for slaw, and skipping butter in sauce)

# Ingredients:

→ Chicken & Marinade

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tbsp olive oil

→ Sticky Cider Sauce

05 - 1 cup apple cider (unfiltered preferred)
06 - 2 tbsp apple cider vinegar
07 - 2 tbsp brown sugar (dark or light)
08 - 4-5 cloves garlic, minced
09 - 4 sprigs fresh thyme (or 1 tsp dried)
10 - 1 tbsp Dijon mustard
11 - 1 tbsp unsalted butter

→ Crunchy Slaw

12 - 3 cups green cabbage, shredded
13 - 1 large carrot, shredded or julienned
14 - ½ cup mayonnaise
15 - 1 tbsp fresh lemon juice
16 - 1 tsp honey

→ Finishing Touches

17 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - Okay, first things first, pat those chicken thighs super dry with paper towels. Seriously, this is where the magic of crispy skin starts! Season them generously all over with salt and pepper. I always go a little heavy on the salt because, honestly, nothing's worse than bland chicken. Get your biggest skillet, preferably cast iron, screaming hot over medium-high heat. A little oil, then skin-side down those beautiful pieces. This is where you get that golden-brown crust.
02 - Let the chicken sear, undisturbed, for about 8-10 minutes until the skin is deeply golden and super crispy. Don't peek too early, hon! That's my biggest mistake sometimes, impatience. Flip them over and sear the other side for another 3-5 minutes, just to get some color. At this point, your kitchen should be smelling amazing, full of that savory chicken goodness. Remove the chicken from the pan and set it aside for a moment. Don't clean the pan, we need those delicious drippings!
03 - Reduce the heat to medium. Toss in your minced garlic and fresh thyme, stirring for about a minute until fragrant. Oh, that smell! It's truly intoxicating. Pour in the apple cider, apple cider vinegar, and brown sugar. Stir it all together, scraping up any delicious browned bits from the bottom of the pan – that's pure flavor right there, don't waste it! Bring the mixture to a simmer. This is the start of our incredible sauce.
04 - Let the sauce simmer gently for about 10-15 minutes, or until it starts to reduce and thicken slightly. You want it to coat the back of a spoon, not be watery. This is where the "sticky" part really begins to shine. Stir in the Dijon mustard; it helps emulsify everything and adds a nice little kick. If you feel like it's reducing too fast, just lower the heat a bit. Patience is a virtue here, my friend.
05 - Return the seared chicken thighs to the pan, skin-side up. Spoon that glorious, thickening apple cider sauce over the chicken, making sure every piece gets coated. Cover the pan and let it simmer for another 15-20 minutes, or until the chicken is cooked through and tender (internal temp 165°F/74°C). This steamy bath helps the chicken absorb all that wonderful flavor, making it incredibly juicy.
06 - While the chicken finishes, quickly whisk together mayo, lemon juice, and honey in a bowl for the slaw dressing. Toss your shredded cabbage and carrots with the dressing. Taste and adjust seasonings – maybe a little more lemon, or a pinch more salt. When the chicken is done, take it off the heat, stir in a knob of butter to the sauce for extra gloss, and let it rest for a few minutes. Serve that beautiful Sticky Apple Cider Chicken with a generous spoonful of the tangy slaw and a sprinkle of fresh parsley. So good!

# Notes:

01 - Don't overcrowd the pan when searing the chicken, or you won't get that crispy skin – seriously, I learned this the hard way!
02 - Always use *real* apple cider, not apple juice; the flavor depth is completely different.
03 - Taste the sauce as it simmers and adjust sweetness or tang; sometimes a little extra vinegar or sugar is needed based on your cider.
04 - Serving this with fluffy white rice is a game-changer for soaking up all that amazing sauce!

# Equipment Needed:

01 - Large skillet (cast iron preferred)
02 - whisk
03 - mixing bowls
04 - tongs

# Nutrition (Per Serving):

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

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