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Honey Apple Glazed Chicken Thighs with Crunchy Autumn Slaw

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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.

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

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken thighs dry and season with salt, black pepper, garlic powder, and smoked paprika.
  3. 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.
  4. In a small bowl, whisk together apple cider, honey, Dijon mustard, and apple cider vinegar.
  5. Pour glaze mixture into the skillet around the chicken and transfer to the oven.
  6. 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.
  7. While chicken bakes, combine green cabbage, red cabbage, apple slices, carrots, and parsley in a large bowl.
  8. Whisk together olive oil, apple cider vinegar, honey, salt, and black pepper. Toss with slaw until evenly coated.
  9. 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

Find it online: https://recipesbyliza.com/honey-apple-glazed-chicken-thighs-with-crunchy-autumn-slaw/