Grilled Apple Cider Vinegar Chicken

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.

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.

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.

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.

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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.

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