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Grilled Apple Cider Chicken with Spiced Winter Veggies Recipe

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4.3 from 65 reviews

This Grilled Apple Cider Chicken is the perfect autumn recipe featuring bone-in, skin-on chicken parts brined in a spiced apple cider mixture for 12 hours or more. Indirect heat grilling imparts a smoky flavor while retaining juiciness. Finished with a sticky, tangy-sweet apple cider glaze and served alongside grilled delicata squash and sweet potatoes, this dish delivers a perfect balance of crispy, tender, and flavorful elements, ideal for cozy fall meals.

  • Total Time: 13 hours 15 minutes
  • Yield: 6 servings

Ingredients

Chicken and Vegetables

  • 4–5 pounds bone-in skin-on chicken parts
  • 1 large delicata squash, sliced in half lengthwise, deseeded, and cut into 1/2-inch half moons
  • 1 large sweet potato, sliced into 1/2-inch wedges
  • 1/4 cup olive oil
  • 4 cloves garlic, finely chopped or grated
  • 2 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • Kosher salt & ground black pepper, to season

Apple Cider Brine

  • 4 cups apple cider
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 1 tablespoon whole peppercorns
  • 1 tablespoon whole allspice berries
  • 2 bay leaves
  • 2 cinnamon sticks
  • 12–15 whole cloves

Apple Cider Glaze

  • 4 cups apple cider
  • 2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon Dijon mustard
  • 2 cloves garlic, finely chopped or grated
  • 2 sprigs fresh rosemary

Instructions

  1. Make the apple cider brine: Combine the apple cider, kosher salt, brown sugar, whole peppercorns, allspice berries, bay leaves, cinnamon sticks, and cloves in a medium saucepan over medium-high heat. Bring to a simmer and stir occasionally until the salt and sugar dissolve completely, about 3-4 minutes. Remove from heat and let cool to room temperature. Transfer to a large glass bowl or measuring cup.
  2. Make the apple cider glaze: Using the same saucepan wiped clean, combine the apple cider, pure maple syrup, apple cider vinegar, Dijon mustard, garlic, and fresh rosemary. Simmer over medium-high heat, stirring occasionally, until the liquid reduces by about three-quarters, yielding approximately 1 cup of thick syrupy glaze. Remove from heat, strain out rosemary, and let cool. Store in a heat-safe airtight container refrigerated for up to one week.
  3. Brine the chicken: Place chicken parts in a large bowl or ziptop plastic bag. Pour the cooled apple cider brine over the chicken, including the whole spices, ensuring they are fully submerged. Cover or seal and refrigerate for at least 12 hours or up to 2 days for maximum flavor and juiciness.
  4. Prep the chicken and vegetables: About 1 hour before grilling, remove chicken from brine and pat dry thoroughly with paper towels. Let come to room temperature. Lightly season chicken skin with kosher salt and ground black pepper. In a large mixing bowl, toss sliced delicata squash and sweet potato wedges with olive oil, garlic, brown sugar, chili powder, smoked paprika, kosher salt (1/2 teaspoon), and ground black pepper. Set aside.
  5. Prepare the grill for indirect cooking: Set up your grill to have a direct heat zone and an indirect heat zone. Preheat gas grill for at least 15 minutes or charcoal grill for 30 minutes. Maintain medium heat on the grill for cooking.
  6. Grill the chicken: Place chicken skin-side up on the indirect heat side closest to direct heat without over the flames. Grill for 15 to 45 minutes depending on piece size, rotating 180 degrees every 15 minutes. Use an instant-read thermometer to check for 150°F in the thickest part without touching bone.
  7. Glaze chicken and grill vegetables: Move chicken over direct medium heat. Arrange squash and sweet potatoes on the grill. Using a pastry brush, baste chicken generously with apple cider glaze. Grill chicken for 1 minute per side, repeating basting 2-3 times until chicken temperature reaches 160°F internally. Remove chicken and let rest 5-10 minutes until temperature reaches 165°F. Grill vegetables about 5 minutes per side until charred and fork-tender.
  8. Serve: Serve the rested apple cider glazed chicken with the grilled delicata squash and sweet potatoes. Enjoy your flavorful fall meal!

Notes

  • Use bone-in, skin-on chicken parts such as thighs, legs, and breasts for best flavor and moisture retention.
  • Ensure chicken is fully submerged in the brine for even seasoning and maximum juiciness.
  • Patting chicken dry before grilling allows for crispier skin and better glaze adherence.
  • The apple cider glaze can be made up to a week ahead and stored in the refrigerator.
  • Rotate chicken pieces during grilling to ensure even cooking and avoid flare-ups.
  • Use an instant-read thermometer to accurately gauge doneness and ensure food safety.
  • Adjust sweetness or acidity of glaze to taste by varying maple syrup or vinegar amounts.
  • For extra smoky flavor, consider adding wood chips to your charcoal or smoker box on a gas grill.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://dishiary.com/grilled-apple-cider-chicken-with-spiced-winter-veggies-recipe/