Raise your hand if you need a new Monday recipe!
This is my favorite season to create recipes — when the air turns crisp, brown butter is on repeat and every candle smells like pumpkin cake. Leaves are crunchy, there’s caramel on everything and bourbon is calling my name.
…just me?
I’ve loved apple cider for as long as I can remember, and every September my blog shows it. There’s something so comforting and vibrant about its flavor.
For months I worked on a baked BBQ chicken that would be sticky and sweet but still tender and moist — not drowned in sauce, but thoroughly coated so each bite is saucy and flavorful.
I admire the apple cider grilling sauce from American Spoon, but it wasn’t quite sticky-sweet enough for what I wanted, so I made my own version.
I tested this recipe many times (Eddie ate a lot of dinners during development), and then I discovered a simple oven method for roasting chicken that made everything fall into place.
I also adapted the base of my vanilla bourbon BBQ sauce and adjusted it to highlight apple cider for a glossy, balanced sauce.
This is now my go-to roasted chicken recipe — at least until the next one wins my heart.
What should you serve with this? If you want comforting sides, goat cheese mashed potatoes are perfect. For something lighter, try a maple-bacon Brussels sprout salad with a side of garlic bread. Lightened butternut shells and cheese or a butternut skillet lasagna are both great fall pairings. And yes, this chicken is excellent straight from the fridge as a snack, too.
Oven-Roasted Apple Cider BBQ Chicken
4
to 6
1 hr 30 mins
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Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 pound chicken drumsticks
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Apple cider BBQ sauce (recipe below)
- 2/3 cup ketchup
- 2/3 cup apple cider
- 1/2 cup honey
- 3 garlic cloves, minced
- 5 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
Instructions
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Preheat the oven to 400°F. Drizzle a baking sheet with the olive oil.
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Pat the chicken dry with paper towels. Season evenly with salt and pepper. Arrange the pieces on the sheet without crowding — use two sheets if needed.
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Roast the chicken for 25 minutes. Remove from the oven and brush generously with the BBQ sauce. Return to the oven and bake 5–7 minutes. Flip each piece, brush with more sauce, and bake another 5 minutes. Repeat brushing and baking one or two more times until the chicken is glossy and cooked through.
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Let the chicken rest briefly before serving and offer extra sauce on the side.
Apple Cider BBQ Sauce
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Place the ketchup, apple cider, honey, minced garlic, apple cider vinegar, Dijon, Worcestershire, onion powder, smoked paprika and black pepper in a saucepan. Whisk to combine.
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Bring to a simmer over medium heat, then reduce to low and cook 30–60 minutes, stirring occasionally, until thickened and glossy. Remove from heat and let cool — the sauce will thicken further as it cools.
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Store in a sealed jar in the refrigerator.
Notes
Main Course
American
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Definitely needs cheese too.