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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.

Grilled Cider Glazed Chicken

Course Grilled
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 10
Author Quinn Caudill


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


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