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
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
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