Apple cider isn’t just for fall with this delicious recipe from Chef Chris Koetke. In fact, this Apple-Cider-Glazed Rotisserie Chicken is one of his favorite recipes all year long. Once you have a taste of the sweet maple syrup and bite of black pepper, we’re sure you’ll see why1 the minute you take the chicken off the grill and bring it inside, the sweet and sugary smell of cinnamon, maple syrup and apple cider will make its way into your kitchen and have the kids running down the stairs before you can say dinnertime. It’s an easy recipe to throw on your SABER® grill, but will look and taste like you spent hours slaving away. Apple cider isn’t just for fall with this delicious recipe from Chef Chris Koetke. In fact, this Apple-Cider-Glazed Rotisserie Chicken is one of his favorite recipes all year long. Once you have a taste of the sweet maple syrup and bite of black pepper, we’re sure you’ll see why!
The minute you take the chicken off the grill and bring it inside, the sweet and sugary smell of cinnamon, maple syrup and apple cider will make its way into your kitchen—and have the kids running down the stairs before you can say “dinnertime.” It’s an easy recipe to throw on your SABER® grill, but will look and taste like you spent hours slaving away.
Ingredients
- 1 large roasting chicken
- 4 qts. water
- 1 cup kosher salt
- 2 cups sugar
- 5 cinnamon sticks
- 1 Tablespoon dried thyme leaf
- 4 cups apple cider
- 3/4 cup real maple syrup
- 1 teaspoon freshly ground black pepper
Directions
- Preheat Saber® grill to low heat
- In a large pot, combine water, salt, sugar, cinnamon sticks, and thyme to make the brine. Bring to a boil and remove from heat. Let cool and then place in the refrigerator until very cold.
- Place the chicken in the brine so that it is completely covered. Cover with plastic wrap and return to the refrigerator for 6 hours.
- Remove the chicken from the brine and dry well. Tie with a 24-inch piece of butcher's twine by first wrapping one end of the string around the legs to pull them together. Proceed by running the twine above one wing where it attaches to the breast, under the neck, and then above the other wing. Tie the two ends of the string by the legs tightly to draw the legs together and push the breast up. With another piece of butcher's twine, wrap it around the breast and the wings so as to draw the wings tightly against the breast. Secure the chicken on the rotisserie spit and cage.
- Place on the grill on low heat, leaving the top open.
- Meanwhile, combine apple cider, maple syrup, and black pepper in a medium saucepan. Over high heat, reduce it until it becomes thick. Remove from heat and let cool.
- After 25 minutes on the grill, start brushing the exterior of the chicken with the apple cider glaze every 5 minutes. Continue grilling until meat reaches an internal temperature of 165 degrees.
- Let the chicken rest in a warm place for 5 minutes before serving. Serve with additional apple cider glaze on the side.
