Grilled Apple Chicken Recipes

GRILLED APPLE CIDER VINEGAR CHICKEN

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!

GRILLED APPLE CHICKEN

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.

GRILLED APPLE HONEY CHICKEN

Steps:

• Spray grill racks with non-stick spray and then preheat grill.
• In a small bowl, combine all the ingredients except the chicken; blending well.
• When ready to BBQ, brush chicken with jelly mixture and place on gas grill over medium heat (or on charcoal grill 4-6 inches from medium coals).
• Cook for 15-20 minutes or until chicken is fully cooked (180F) - turning often so chicken does not burn on the outside and baste often with jelly mixture. (Throw away any leftover jelly mixture due to cross contamination).

GRILLED CHICKEN AND APPLES WITH ROSEMARY

Steps:

• Combine juice, vinegar, oil, rosemary, salt, and pepper in a shallow baking dish or bowl.
• Add chicken and apples; marinate in refrigerator for at least 30 minutes.
• Cook chicken on a hot grill (or broiler) for about 20 minutes or until no longer pink, brushing several times with marinade.
• Cook apples on grill (or under broiler)for last 6 minutes or so, until crispy-tender.

BBQ CHICKEN SALAD WITH GRILLED APPLES

Steps:

• Heat grill to medium-high heat.
• Brush chicken, apples and onions with Italian dressing. Grill 10 min. or until chicken is done (165°F) and apples and onions are tender, turning occasionally and brushing chicken with barbecue sauce the last few minutes.
• Slice chicken. Toss with salad greens, apples and onions.
• Serve topped with ranch dressing.

CRACKER BARREL APPLE CIDER BBQ CHICKEN RECIPE (COPYCAT)

Steps:

• Mix together apple cider, apple cider vinegar, lemon or lime juice, rosemary, thyme, garlic powder, barbeque sauce, and basil.
• Season with salt and pepper. Adjust accordingly.
• Add the chicken breasts, mix with the marinade. Marinate the chicken overnight, sealed.
• Preheat either an outdoor grill or an indoor grill. Ensure the chicken is at room temperature.
• Grill first for about 3 to 5 minutes on each side, until juices run clear and no pinkness present.
• Serve the chicken together with roasted carrots and sauteed corn kernels.

APPLE CIDER CHICKEN

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.

APPLE CIDER-MARINATED GRILLED CHICKEN

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).

GRILLED APPLE CIDER CHICKEN

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.

APPLEBEE'S CEDAR GRILLED LEMON CHICKEN COPYCAT RECIPE

Steps:

• In a large bowl, mix together the lemon juice, olive oil, salt, pepper, and garlic powder. Add in the chicken breasts and make sure that they are well-coated in the marinade mixture. Cover with a plastic wrap and refrigerate for at least 30 minutes, or overnight.
• About 1-2 hours before grilling, soak the cedar plank in water (or add a splash of apple juice for extra flavors).
• Preheat your grill on medium heat and lightly oil the grill grate. Once preheated, place the soaked cedar plank on the grate over direct heat. Place the marinated chicken breasts directly on the cedar plank.
• Close the grill lid and cook for 10 minutes, turning the chicken breast every 2.5 minutes. Don't be nervous if the cedar planks smoke while the chicken is cooking, this is good! Just close the grill lid as much as possible, and only open when you need to check and flip the chicken breasts.
• Right before serving, remove the cedar plank from underneath the chicken and grill the chicken breasts directly on the grill grate on high heat until grill marks appear.
• Your Cedar Grilled Lemon Chicken is ready to serve. Slice the chicken and pair with your sides of choice. ENJOY!