Best Apple Cider Brined Chicken Recipes

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 CHICKEN

Steps:

• Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS

Steps:

• Pat the chicken thighs dry and season generously with salt and pepper.
• In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
• Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
• Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
• Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
• Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.

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!

CHILE APPLE BRINED FRIED CHICKEN

Steps:

• Place the cut-up chicken in the Chile Apple Brine and refrigerate overnight.
• To make the chicken fry mix, add the cornmeal, flour and Rib Rub to a large bowl.
• Drain the brined chicken well and add to the bowl with the chicken fry mix. Mix the chicken well with the breading to get a good coat. Let set in the mix for 20 minutes.
• In a large heavy pot, add the canola oil and heat over medium heat to 275 degrees F.
• Give the chicken a final mix and, using tongs, carefully place each piece of chicken into the hot oil. Fry until cooked through, about 14 minutes. Remove to a platter lined with paper towel and let drain before serving.
• Soak the chiles in hot water until softened. Transfer them to a food processor and process to a paste. Strain the paste, then transfer to a large container with a lid.
• Put the apples in a food processor, skin and core included, and pulse to chop. Transfer to the container with the chile paste and add the apple cider, molasses, salt, sugar, garlic and 8 cups (1/2 gallon water).
• Combine the salt, sugar, paprika, onion powder, garlic powder, black pepper, anise seed and mustard in a bowl.

APPLE-BRINED CHICKEN THIGHS

Steps:

• In a Dutch oven, combine the cider, onion, lemon, rosemary sprigs, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat; stir in water. Cool brine to room temperature., Place chicken in the 2-gallon resealable plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally., Place beans and apples in a greased roasting pan. Drain chicken; place in prepared pan. Bake, uncovered, at 400° for 40 minutes., Combine the minced rosemary, oil, pepper and remaining brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a thermometer reads 170°-175° and beans are tender.