Sticky Apple Cider Chicken with Crisp Autumn Slaw
A delightful dish that combines tender chicken marinated in apple cider with a refreshing autumn slaw, perfect for busy weeknights or family gatherings.
Ingredients
For the Chicken
- 4 pieces chicken thighs Skin-on or skinless as preferred
- 1 cup apple cider Can substitute with apple juice
- 2 tablespoons soy sauce Use tamari for gluten-free or coconut aminos for a sweeter taste
- 1 tablespoon Dijon mustard
- 2 tablespoons honey Can substitute with maple syrup
- to taste salt and pepper
For the Slaw
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1 piece apple, thinly sliced Can swap apples for pears if preferred
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
Instructions
Marinate the Chicken
- In a bowl, mix apple cider, soy sauce, Dijon mustard, honey, salt, and pepper. Marinate chicken in this mixture for at least 30 minutes.
Cook the Chicken
- Preheat oven to 400°F (200°C). Place chicken on a baking sheet and bake for 25-30 minutes or until cooked through.
Make the Slaw
- In a large bowl, combine cabbage, carrots, and apple. In a separate bowl, whisk together olive oil and apple cider vinegar.
- Pour the dressing over the slaw and toss to combine.
Serve
- Serve the chicken with the autumn slaw on the side.
Notes
For a spicier kick, add red pepper flakes to the marinade. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat in the oven for best results.