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Honey Apple Glazed Chicken Thighs with Crunchy Autumn Slaw

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Tender bone-in chicken thighs glazed with a sweet and savory honey apple sauce, served alongside a crisp and refreshing autumn slaw for a perfectly balanced meal.

Ingredients

  • For the chicken:
  • 6 bone-in, skin-on chicken thighs
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 cup apple juice or apple cider
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon dried thyme
  • For the autumn slaw:
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 crisp apple, thinly sliced
  • 1/2 cup shredded carrots
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Season the chicken thighs generously with salt and black pepper.
  3. Heat olive oil in a large oven-safe skillet over medium heat. Place the chicken skin-side down and sear for 5–6 minutes until golden and crisp. Flip and cook for another 3–4 minutes.
  4. In a small bowl, whisk together apple juice or cider, honey, Dijon mustard, apple cider vinegar, and dried thyme.
  5. Pour the glaze mixture into the skillet around the chicken and transfer the skillet to the oven.
  6. Bake for 20–25 minutes, basting once or twice, until the chicken reaches an internal temperature of 165°F (74°C) and the glaze thickens slightly.
  7. In a large bowl, combine green cabbage, red cabbage, apple slices, and carrots.
  8. Whisk together olive oil, apple cider vinegar, honey, salt, and black pepper, then toss with the slaw until evenly coated. Let sit for a few minutes before serving.
  9. Serve the glazed chicken thighs alongside the crunchy autumn slaw.

Notes

  • Boneless thighs can be used; reduce cooking time slightly and monitor internal temperature.
  • Add chopped pecans or walnuts to the slaw for extra crunch.
  • Mix in a pinch of red pepper flakes for a hint of heat.
  • Fresh rosemary can replace thyme for a different herb flavor.
  • Store chicken and slaw separately in airtight containers for up to 3 days.
  • Reheat chicken at 325°F (160°C) until warmed through, spooning extra glaze over the top.

Nutrition

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