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Apples and Ale Barbecue Chicken Recipe: Sweet, Tangy Grilled Perfection

Apples and Ale Barbecue Chicken

Juicy grilled chicken breasts are finished with a chunky sweet-tart barbecue sauce made from apples, ale, brown sugar, mustard, and cider vinegar. The sauce is simmered first, then brushed on near the end of grilling for rich flavor without scorching.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 halves Boneless, skinless chicken-breast halves, about 6 ounces each
Apple-Ale Barbecue Sauce
  • 2 medium Tart apples, peeled, cored, and finely chopped
  • 1 small Small onion, finely chopped
  • 1 cup Ale or amber beer
  • 1 cup Ketchup
  • 1/2 cup Packed light brown sugar
  • 1/4 cup Cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 cloves Garlic cloves, minced
  • 1 teaspoon Salt
  • 1/2 teaspoon Freshly ground black pepper
For Grilling
  • As needed Oil for the grill grates

Method
 

Step-by-Step
  1. Combine the chopped apples, onion, ale, ketchup, brown sugar, cider vinegar, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper in a saucepan.
  2. Bring the sauce mixture to a boil, then reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the apples are very tender and the sauce has thickened.
  3. Leave the sauce chunky, or blend part of it for a smoother texture. Reserve about 1/2 cup for serving and brushing after grilling.
  4. Heat the grill to medium, approximately 375–400°F, and lightly oil the grates.
  5. Grill the chicken for approximately 6–8 minutes per side, turning as needed, until browned and the thickest part reaches 165°F.
  6. Brush the chicken with the apple-ale sauce during only the last few minutes of grilling. Serve with the reserved sauce and let the chicken rest for 5 minutes before eating.

Notes

Simmer the sauce before grilling so the apples soften and the ale and apple flavors concentrate. Apply the sugary sauce late to prevent burning, and use an instant-read thermometer to confirm the chicken reaches 165°F. Let the chicken rest for 5 minutes before serving.