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Grilled Apple Cider Vinegar Chicken

October 4, 2016 by Quinn Caudill 3 Comments

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Enjoy apple harvest season by making my Grilled Apple Cider Vinegar Chicken with a hint of heat from pepper jelly. Incredibly moist and packed with bold flavors!

Enjoy apple harvest season by making my Grilled Apple Cider Vinegar Chicken with a hint of heat from pepper jelly. Incredibly moist and packed with bold flavors.

Well, it is fall and most people are probably getting ready to store their grill for the winter. If that’s you, make sure you give it a good cleaning first. I, on the other hand, grill all year-long. Obviously less in the winter months but I have been known to fire up the grill when it’s snowing. I love early fall when the temperatures are still warm and you can go apple picking.Enjoy apple harvest season by making my Grilled Apple Cider Vinegar Chicken with a hint of heat from pepper jelly. Incredibly moist and packed with bold flavors.

This recipe for Grilled Apple Cider Vinegar Chicken combines the best of both seasons. The glaze is vinegar based with some sweet heat with the addition of habanero pepper jelly. Brining keeps the chicken moist and adds plenty of flavors.

Enjoy apple harvest season by making my Grilled Apple Cider Vinegar Chicken with a hint of heat from pepper jelly. Incredibly moist and packed with bold flavors.

METHOD:

To make Grilled Apple Cider Vinegar Chicken, first make the brine by combining 1-gallon cold water, salt, brown sugar and vinegar in a large plastic container and stir to dissolve. Add onion, apples and chicken; cover and refrigerate for 3 to 5 hours. When ready to cook, prepare your grill by turning burners to high, close the lid and heat until very hot, 10 to 15 minutes.

To make the basting glaze, whisk together vinegar, oil, melted pepper jelly and Worcestershire sauce in a small pot. Bring to boil, stirring often. Reduce heat to simmer and cook for 5 minutes. Set aside to cool. Drain the chicken well and pat dry. Oil the grill grates and place the chicken on the grill. Grill until seared, 1 to 2 minutes per side.

Enjoy apple harvest season by making my Grilled Apple Cider Vinegar Chicken with a hint of heat from pepper jelly. Incredibly moist and packed with bold flavors.

Reduce heat to medium low. Continue to grill, turning occasionally and brushing with the basting glaze, until internal temperature reaches 165° F, 18 to 20 minutes. Remove the chicken pieces from the grill as they cook and transfer to a warm platter.

Enjoy apple harvest season by making my Grilled Apple Cider Vinegar Chicken with a hint of heat from pepper jelly. Incredibly moist and packed with bold flavors.
Print
Grilled Cider Glazed Chicken
Prep Time
4 hrs
Cook Time
20 mins
Total Time
4 hrs 20 mins
 
Course: Grilled
Servings: 10
Author: Quinn Caudill
Ingredients
Brine For Chicken:
  • 1 gallon water
  • 3/4 cup coarse kosher salt
  • 1/3 cup firmly packed light brown sugar
  • 1/4 cup cider vinegar
  • 1 onion sliced
  • 2 apples, cored and sliced
  • 3-4 lbs chicken, I used skinless, boneless breasts and thighs
Basting Glaze:
  • 1/2 cup apple cider vinegar
  • 1/4 cup canola oil
  • 2 tbsp pepper jelly
  • 2 tbsp Worcestershire sauce
Instructions
Brine for chicken:
  1. Combine the cold water, salt, brown sugar and vinegar in a large plastic container and stir to dissolve.
  2. Add onion, apples and chicken; cover and refrigerate for 3 to 5 hours.
  3. Prepare gas grill, turn burners to high, close the lid and heat until very hot, 10 to 15 minutes.
Basting Glaze:
  1. In a small pot, whisk together vinegar, oil, melted pepper jelly and Worcestershire sauce.
  2. Bring to boil stirring often.
  3. Reduce heat to simmer and cook for 5 minutes. Set aside to cool.
  4. Drain the chicken well and pat dry.
  5. Oil the grill grates and place the chicken on the grill.
  6. Grill until seared, 1 to 2 minutes per side.
  7. Reduce the heat to medium low.
  8. Continue to grill, turning occasionally and brushing with the basting glaze, until internal temperature reaches 165° F, 18 to 20 minutes.
  9. Remove the chicken pieces from the grill as they cook and transfer to a warm platter.
  10. Serve immediately!
Recipe Notes

First published by Quinn Caudill for dadwhats4dinner.com © 2016

I will be bringing my Grilled Apple Cider Vinegar Chicken recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.

Enjoy apple harvest season by making my Grilled Apple Cider Vinegar Chicken with a hint of heat from pepper jelly. Incredibly moist and packed with bold flavors.

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Enjoy apple harvest season by making my Grilled Apple Cider Vinegar Chicken with a hint of heat from pepper jelly. Incredibly moist and packed with bold flavors.

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Filed Under: Dinner, Grilled, Low Fat, recipe

About Quinn Caudill

"Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. He enjoys cooking for family and friends and being creative in the kitchen. He makes ordinary everyday food extraordinary. He lives just north of Cincinnati with his wife of 24 years, three kids and three cats. His kids have well-developed palates and his youngest daughter is now working with him on the blog creating recipes for her own page "Cooking with Ella". Follow him on: Facebook, Pinterest, Twitter or Instagram."

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Comments

  1. Julie is Hostess At Heart says

    October 4, 2016 at 8:44 pm

    Yummy chicken Quinn! We grill year around too.

    Reply
  2. Carlee says

    October 9, 2016 at 11:16 pm

    That looks and sounds delicious!

    Reply

Trackbacks

  1. Throwback Thursday 58 - Dad Whats 4 Dinner says:
    October 13, 2016 at 6:59 pm

    […] Grilled Apple Cider Vinegar Chicken […]

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