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Apples and Ale Barbecue Chicken Recipe: Juicy Grilled Chicken with Cider BBQ Sauce

Apples and Ale Barbecue Chicken

Boneless chicken breasts are marinated and grilled with a sweet, tangy barbecue sauce made from apple cider, ale, ketchup, brown sugar, and savory seasonings. It is a flavorful four-serving grill recipe with juicy meat and a glossy finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 halves Boneless, skinless chicken-breast halves, about 6 ounces each
Apple and Ale Barbecue Sauce
  • 1/2 cup Apple juice or apple cider
  • 1/2 cup Ale or beer
  • 1/2 cup Ketchup
  • 1/4 cup Packed light-brown sugar
  • 1 tablespoon Cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Whisk the apple juice or cider, ale, ketchup, brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard, salt, and black pepper in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes, until slightly thickened.
  2. Cool the barbecue sauce before using it as a marinade. Reserve approximately 1/2 cup of sauce, then place the chicken in a nonreactive dish or resealable bag and coat it with the remaining sauce.
  3. Refrigerate the chicken for 2 to 8 hours. Heat a covered grill to medium, approximately 375°F to 400°F.
  4. Remove the chicken from the marinade and discard the used marinade. Grill the chicken, covered, for about 10 to 15 minutes per side, turning as needed, until the thickest part reaches 165°F.
  5. Brush the chicken with the reserved sauce during the final few minutes of grilling. Rest the cooked chicken for 5 minutes before serving.

Notes

Boil the sauce before using it for brushing or serving, and never reuse raw chicken marinade unless it has been boiled thoroughly. Apply the barbecue sauce near the end because the brown sugar can burn if coated too early.