GRILLED APPLE CIDER CHICKEN
This Grilled Apple Cider Chicken recipe is the ultimate fall meal! A spiced apple cider chicken brine, indirect heat grilling, & the best apple cider glaze yields the juiciest, most tender, & flavorful apple cider glazed chicken with the perfect crispy-sticky-tangy-sweet finish. Serve with grilled spiced squash & sweet potatoes for the best grilled fall meal!
Provided by Jess Larson
Categories Main Dishes
Time 13h15m
Number Of Ingredients 23
Steps:
- About 1 hour before you'd like to begin grilling, remove the chicken from the brine. Use a paper towel to pat the chicken as dry as possible. Set aside on a plate or a small baking sheet to come up to room temperature. Just before grilling, lightly season the surface of all of the chicken parts with kosher salt & ground black pepper.
- Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
- Use a pastry brush to baste the grilled chicken with the apple cider glaze. Cook for 1 minute per side, glazing the chicken generously along the way. Repeat 2-3 times, until your chicken is as charred & saucy as desired & an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
- Grill the veggies about 5 minutes per side, until nicely charred & fork tender. Remove from the grill & set aside to serve.
Nutrition Facts : Calories 550 calories, Sugar 18.7 g, Sodium 947.9 mg, Fat 17.5 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 26.5 g, Fiber 1.6 g, Protein 69.1 g, Cholesterol 220.6 mg
GRILLED APPLE CIDER VINEGAR CHICKEN
Provided by Virginia Willis
Categories main-dish
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- For the brine and chicken: Combine the salt, brown sugar and 16 cups (1 gallon) cold water in a large plastic container and stir to dissolve. Add the chicken; cover and refrigerate to marinate for 4 to 6 hours.
- Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals and heat until medium hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.
- For the basting liquid: Whisk together 1/2 cup water, the vinegar, oil, Worcestershire sauce and hot sauce in a medium bowl. Set aside.
- Drain the chicken well and pat dry; sprinkle with pepper. Apply some oil to the grill grate. Place the chicken on the grill, leaving plenty of space between each piece. Grill until seared, 1 to 2 minutes per side. Reduce the heat to medium or move the chicken to a cooler part of the grill. Continue to grill, turning occasionally and brushing with the basting liquid, until the juices run clear when the meat is pierced, 18 to 20 minutes. Remove the pieces from the grill as they cook and transfer to a warm platter. Serve immediately!
APPLE CIDER CHICKEN
This apple cider chicken is the best chicken you'll ever taste. Life. Changing. Chicken. It grills up with a crispy charred, smokey exterior and juicy tender interior. While this takes a bit of time to marinate (at least 2 hours, and up to overnight) the hands on time is little and the cooking time is just 10 minutes.
Provided by Danielle Esposti
Time 20m
Number Of Ingredients 16
Steps:
- In a small sauce pot, combine the cider, salt, peppercorns, garlic, bay leaf, thyme, cloves, star anise and cinnamon stick. Heat over a high flame until the cider boils, then reduce to medium low and simmer for 1-2 minutes. Give it a good stir to ensure the salt has completely dissolved. Remove from heat and set aside to cool until it's no longer steaming (you don't want to poach the raw chicken!). If you're in a rush, add a handful of ice cubes - it will speed up the cooling process without diluting the brine too much.
- Place a gallon sided ziplock bag in a bowl, and place the raw chicken breasts at the bottom of the bag. Pour the apple cider brine over the chicken, then press out the air and seal. Pop the whole contraption into the fridge for at least 2 hours and up to overnight.
- Preheat your grill (preferably a charcoal grill if you have one) to high heat. If you're using a charcoal grill, the temperature should reach at least 450*. While the grill is heating, prepare the grilling oil. Combine the oil with the thyme, sage, salt, pepper, and nutmeg and whisk to combine.
- Remove the chicken from the bag and discard the brine. Rinse the chicken, then pat dry. Brush each side with the grilling oil. Grill 4-5 minutes per side until the exterior is charred and the internal temperature reaches 165* with an instant read thermometer. Remove from the grill and allow to rest 5-10 minutes. Slice against the grain and serve immediately.
Nutrition Facts : Calories 187 kcal, ServingSize 1 serving
APPLEWOOD-SMOKED CHICKEN
Florida doesn't have its own barbecue style, but if anyone can change that, it'll be Lee Ann Whippen. In 1996, she became a certified Kansas City Barbecue Society judge alongside her dad, Jim "Trim" Tabb, and she's been manning the pit in restaurants and competing in barbecue championships ever since. She was also the first winner of BBQ Brawl: Flay V. Symon! At her Tampa restaurant, she gives Floridian classics the barbecue treatment: The namesake deviled pig is a spin on Tampa's famous deviled crab croquettes.
Provided by Food Network
Categories main-dish
Time 3h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours.
- Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight.
- Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan under the grates on the unlit side of the grill. Meanwhile, soak the applewood chips in water, 30 minutes; drain.
- Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub.
- When the grill registers 275˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175˚ F, about 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 275˚ F).
- Transfer the chicken to a cutting board and let rest at least 15 minutes before carving.
- Photograph Ralph Smith
APPLE CIDER CHICKEN
Steps:
- Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.
GRILLED APPLE CHICKEN
"I like to slice the chicken into strips and serve them on a bed of salad greens on hot summer days. The chicken is great for cold sandwiches to take to work, too." Eileen Rande - Farmington Hills, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients. Set aside 1/3 cup juice mixture. Add oil to the remaining juice mixture; pour into a large resealable bag. Add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate reserved juice mixture., Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear, basting occasionally with reserved juice mixture.
Nutrition Facts : Calories 160 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 207mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
MUSTARD AND APPLE CIDER GRILLED CHICKEN THIGHS
Tender and juicy grilled chicken thighs with a perfect balance of sweet and tart. The carrots and cabbage are optional but it's a great way to utilize the apple cider marinade and have a complete meal.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk apple cider, mustard, dill, salt, and pepper together in a bowl. Add chicken thighs and stir until evenly coated. Cover and refrigerate for 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the refrigerator.
- Transfer chicken to a plate and pour marinade into a large skillet. Add carrots and cabbage and bring to a boil over medium-high heat. Reduce heat, cover, and cook until carrots have softened, about 30 minutes.
- While carrots and cabbage are cooking, place chicken thighs on the preheated grill and cook until no longer pink at the bone and the juices run clear, about 20 minutes, flipping halfway through the cook time. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a serving plate and let rest for 5 minutes. Serve with carrots and cabbage.
Nutrition Facts : Calories 469.4 calories, Carbohydrate 27.5 g, Cholesterol 127.7 mg, Fat 22.7 g, Fiber 4.5 g, Protein 37.4 g, SaturatedFat 6.3 g, Sodium 646.3 mg, Sugar 17 g
APPLE CIDER-MARINATED GRILLED CHICKEN
Family favorite grilled chicken. Sweet apple cider taste with a little spice. One of the best things about our time in Texas was learning to grill great food like this. After the first time you make this recipe, everyone will know when you are making it just by the delicious smoke smell from cooking. This goes great with long grain and wild rice and corn on the cob.
Provided by Jim Haggarty
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- Combine apple cider, apple jelly, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper in a saucepan over medium heat. Cook and stir just until jelly melts, 3 to 5 minutes. Remove from heat and let marinade cool to room temperature, about 10 minutes.
- Place chicken thighs and marinade into a 1-gallon plastic zip-top bag and let marinate for at least 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag and discard marinade.
- Grill chicken thighs until no longer pink in the centers, turning frequently being careful not to let chicken burn, 20 to 25 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 264.7 calories, Carbohydrate 28 g, Cholesterol 70.9 mg, Fat 8.1 g, Fiber 0.1 g, Protein 19.4 g, SaturatedFat 2.3 g, Sodium 1050.9 mg, Sugar 23.7 g
APPLE CIDER CHICKEN MARINADE
This tangy and zingy marinade helps seal in the juices of any chicken, whether it's light or dark meat you wish to bake, roast, or grill.
Provided by Deborah Mackenzie
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together the white wine, olive oil, lemon juice, cider vinegar, basil, parsley, rosemary, thyme, garlic, pepper, and salt in a bowl. Marinade chicken in mixture 8 hours or overnight.
Nutrition Facts : Calories 211 calories, Carbohydrate 3.3 g, Fat 18.8 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 2.6 g, Sodium 295.6 mg, Sugar 0.5 g
CIDER-BRINED GRILL-ROASTED CHICKEN WITH GRILLED APPLES AND SAGE
Adapted from "Williams-Sonoma New Flavors for Chicken", by Rick Rodgers (Oxmoor House, 2008).
Provided by zeldaz51
Categories Chicken
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brine the bird: In a small nonreactive saucepan over medium heat, combine the cider, table salt, the 2 Tbs. chopped sage, the rosemary, peppercorns and bay leaf and bring to a boil, stirring to dissolve the salt. Pour the brine mixture into a large, deep nonreactive bowl and let cool slightly. Stir in the ice water. Add the chicken, submerging it completely. Cover and refrigerate for at least 4 to 6 hours.
- Soak the wood chips in cold water to cover for at least 30 minutes or up to 2 hours. Drain the wood chips before using.
- Prepare a grill for indirect grilling over high heat. Sprinkle the drained wood chips over the coals or use a wood-chip smoker box on the gas grill. Replace the grill grate and lightly oil it.
- Remove the chicken from the brine and discard the brine. Place the chicken, breast side up, on the cool side of the grill. Cover the grill and cook the chicken until an instant-read thermometer inserted in the thickest part of the breast, away from the bone, registers 160°F, about 1 1/4 hours. Transfer the chicken to a warmed platter, cover loosely with aluminum foil and let rest for 10 minutes before carving it. Grill the apples while the bird rests.
- Peel and core the apples and quarter each apple lengthwise. Toss the apples with the 2 teaspoons oil to coat. Place the apples on the hot side of the grill and cook, turning occasionally, until seared with grill marks on all sides and tender-crisp, about 5 to 10 minutes. Transfer to a warmed serving bowl. Add the 2 teaspoons chopped sage and the butter to the apples and toss to coat. Season with kosher salt and pepper.
- Arrange the apples on the platter around the chicken. Carve the chicken and serve immediately. Serves 4.
Nutrition Facts : Calories 801.5, Fat 56.2, SaturatedFat 17.1, Cholesterol 251.4, Sodium 14402.7, Carbohydrate 14, Fiber 3, Sugar 9.5, Protein 57.8
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- Peel the onion and garlic, then roughly chop them and add them to a large ziplock bag (or tupperware).
- Add in the apple cider, olive oil, fresh thyme, apple cider vinegar, mustard, salt, sugar and black pepper.
- Carefully turn the ziplock bag over so the chicken is well coated and then place in the refrigerator to marinate for at least 4 hours (up to 24 hours).
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