I love making these Honey Apple Glazed Chicken Thighs with Crunchy Autumn Slaw when I want a meal that feels cozy yet fresh. The chicken turns out tender and coated in a sweet, tangy apple glaze, while the crisp slaw adds a refreshing crunch. I find this combination perfect for fall dinners or anytime I crave a balance of savory and bright flavors.
Why You’ll Love This Recipe
I appreciate how the honey and apple flavors caramelize beautifully on the chicken, creating a rich glaze without much effort. I enjoy the contrast between the warm, juicy chicken and the cool, crunchy slaw. It feels wholesome, colorful, and satisfying all at once. I also like that it looks impressive on the plate while being simple to prepare.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
6 bone-in, skin-on chicken thighs
salt
black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon olive oil
1/2 cup apple cider
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
For the crunchy autumn slaw:
2 cups shredded green cabbage
1 cup shredded red cabbage
1 large apple, thinly sliced
1/2 cup shredded carrots
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
salt
black pepper
Directions
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I preheat my oven to 400°F (200°C).
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I pat the chicken thighs dry and season them with salt, black pepper, garlic powder, and smoked paprika.
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I heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken skin-side down until golden and crispy. I flip and cook briefly on the other side.
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In a small bowl, I whisk together apple cider, honey, Dijon mustard, and apple cider vinegar.
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I pour the glaze mixture into the skillet around the chicken and transfer the pan to the oven.
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I bake for 20–25 minutes, until the chicken is cooked through and the glaze thickens slightly. I spoon some glaze over the chicken during the last few minutes of cooking.
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While the chicken bakes, I prepare the slaw by combining green cabbage, red cabbage, apple slices, carrots, and parsley in a large bowl.
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In a small bowl, I whisk together olive oil, apple cider vinegar, honey, salt, and black pepper, then toss it with the slaw.
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I let the chicken rest for a few minutes before serving it with a generous portion of crunchy slaw.
Servings and Timing
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
I sometimes use boneless, skinless chicken thighs for quicker cooking. When I want extra warmth, I add a pinch of cinnamon or thyme to the glaze. I also enjoy mixing toasted pecans or dried cranberries into the slaw for additional texture. For a lighter version, I remove the skin from the chicken before baking.
storage/reheating
I store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 4 days. When reheating the chicken, I warm it gently in the oven at 325°F or in a skillet over low heat to preserve moisture. I prefer serving the slaw fresh, but I can refresh it with a splash of vinegar if needed.
FAQs
Can I make this recipe ahead of time?
I prepare the slaw a few hours in advance and refrigerate it. I cook the chicken fresh for the best texture.
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 165°F (74°C) and that the juices run clear.
Can I grill the chicken instead?
I grill the seasoned chicken first, then brush it with the honey apple glaze and cook until caramelized and fully done.
What type of apple works best?
I prefer crisp varieties like Honeycrisp or Fuji for sweetness and crunch.
Can I use store-bought coleslaw mix?
I often use pre-shredded coleslaw mix to save time and simply add the apple and dressing.
Conclusion
I find these Honey Apple Glazed Chicken Thighs with Crunchy Autumn Slaw to be a beautiful balance of sweet, savory, and fresh flavors. The caramelized glaze and crisp slaw complement each other perfectly. It’s a dish I enjoy making when I want something comforting yet vibrant and full of seasonal flair.
PrintHoney Apple Glazed Chicken Thighs with Crunchy Autumn Slaw
Honey Apple Glazed Chicken Thighs with Crunchy Autumn Slaw is a cozy yet fresh meal featuring tender, caramelized chicken coated in a sweet-tangy apple glaze paired with a crisp, vibrant cabbage and apple slaw. It’s the perfect balance of savory warmth and refreshing crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- For the chicken:
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1/2 cup apple cider
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- For the crunchy autumn slaw:
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large apple, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken thighs dry and season with salt, black pepper, garlic powder, and smoked paprika.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down until golden and crispy, about 5–6 minutes. Flip and cook 2 minutes more.
- In a small bowl, whisk together apple cider, honey, Dijon mustard, and apple cider vinegar.
- Pour glaze mixture into the skillet around the chicken and transfer to the oven.
- Bake for 20–25 minutes, until chicken reaches an internal temperature of 165°F (74°C) and glaze thickens. Spoon glaze over chicken during the final minutes.
- While chicken bakes, combine green cabbage, red cabbage, apple slices, carrots, and parsley in a large bowl.
- Whisk together olive oil, apple cider vinegar, honey, salt, and black pepper. Toss with slaw until evenly coated.
- Let chicken rest for 5 minutes before serving with a generous portion of slaw.
Notes
- Boneless, skinless thighs can be used; reduce cooking time slightly.
- Add a pinch of cinnamon or fresh thyme to the glaze for extra warmth.
- Mix toasted pecans or dried cranberries into the slaw for added texture.
- Use pre-shredded coleslaw mix for convenience.
- Store chicken and slaw separately in the refrigerator for up to 4 days.
- Reheat chicken gently at 325°F or in a skillet to retain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 14g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 155mg
