Cider Marinated Chicken with Apple Slaw – 2 Ways

Over the years I’ve noticed my meals and cooking style seem to always involve whatever I’m drinking at the moment. Last week it was Angry Orchard Hard Cider and it sparked a delicious recipe! I decided to show two different ways that you can serve it and I’m honestly torn on which way is my favorite! The chicken breasts are juicy and sweet which pairs perfectly with a side of the spicy and tangy apple slaw. Add the chicken to a crockpot instead and slow cook them in the same marinade for a savory shredded chicken sandwich topped with the apple slaw. Whichever way you choose, you can’t go wrong with these refreshing spring flavors!

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Ingredients:

2lbs boneless skinless chicken breasts (approximately 2-3)

¼ cup olive oil

2 Tbs Dijon mustard

Zest and juice of 1 lemon

6 sprigs of fresh thyme

Salt and freshly ground pepper to taste

1 (12oz) bottle of Angry Orchard Hard Cider

Apple Slaw recipe adapted from Picture The Recipe

Apple Slaw:

2 cups red cabbage, shredded

1 ½ cups shredded carrot (3 large carrots)

3 green onion stalks, diced

¼ loosely packed cilantro, finely chopped

2 Tbs olive oil

2 Tbs honey

2 Tbs apple cider vinegar

Juice of 1 lime

Salt and freshly ground pepper to taste

Pinch of cayenne pepper

1 ½ Granny Smith Apples, cored and cut into thin match-stick size pieces

In a large freezer bag, add chicken, olive oil, mustard, zest, lemon juice, thyme, salt and pepper. Slowly pour in cider, seal the bag, and shake to mix the marinade.

Place in the refrigerator to marinate for 2 hours or overnight. Flip the bag over about halfway through the marinade time.

When ready, heat 2 Tbs of olive oil in a large skillet over medium heat. Add the chicken breasts (discard marinade) and cook for 5-7 minutes on each side or until a dark golden brown glaze forms. For thicker chicken breasts, turn the heat down and continue to flip and cook. Keep an eye on each side so the glaze doesn’t burn. Cut into the thickest part of the chicken breast to make sure they’re thoroughly cooked.

*If you plan on making shredding chicken sandwiches, add the chicken and all of the marinade ingredients to a crockpot. Cook on low for 4-6 hours or until chicken is thoroughly cooked. Shred the chicken breasts with two forks.

While waiting on the chicken you can prep your apple slaw.

Add red cabbage, carrots, green onions, and cilantro to a large bowl and set aside.

In a small canning jar (at least 4oz) combine olive oil, honey, vinegar, lime juice, salt, pepper, and cayenne pepper. Give it a couple of good shakes to mix.

Add chopped apple to the bowl with cabbage (you always want to do this last so your apples don’t turn brown), pour dressing over mix, and toss to coat ingredients evenly. Place in the refrigerator to chill until ready to use.

Serve chicken breasts with a side of the apple slaw or add the shredded chicken to a sandwich bun and top with apple slaw.

Enjoy!

Which version will you be trying?