gaxownThat Time This Smoky Apple BBQ Chicken Saved Dinner
Oh man, let me tell you about this smoky apple bbq chicken. It’s become a bit of a legend in our house, especially after one particularly memorable (for all the wrong reasons!) family cookout where the main dish, some fancy kabobs I’d spent ages on, ended up… well, let’s just say they were a bit too ‘charred’ for anyone’s liking. Total disaster! I quickly pivoted to this trusty chicken recipe, made it on the stovetop, and crisis averted! Everyone forgot about the kabob catastrophe. It’s just one of those recipes, you know? Dependable and always delicious.
Why You’ll Go Nuts For This
Honestly, my kids ask for this smoky apple bbq chicken at least once a week. I usually make it when I want something that tastes like I’ve been in the kitchen all day, but (shhh, don’t tell anyone) it’s actually pretty darn simple. The combination of that sweet apple goodness with the savory, smoky bbq sauce is just, *mwah*, perfection! And the chicken gets so tender. It’s a real winner for potlucks too, because who doesn’t love amazing bbq chicken? (My brother in law claims he doesn’t like cooked fruit, but he devours this, so there’s that!). Plus, the smell while it’s cooking? Heavenly. Your whole house will smell incredible.
What You’ll Need (Give or Take)
Here’s the basic rundown. Don’t be afraid to swap things around a bit!
- Chicken: About 2 to 3 pounds. I absolutely prefer bone in, skin on chicken thighs for this – they stay so juicy! But chicken breasts or even drumsticks work great too. If you use breasts, they might cook a tad quicker.
- Your Favorite BBQ Sauce: Around 1 cup. Honestly, use whatever you love. Sweet Baby Ray’s is a good go to if you’re in a hurry. Or if you have a homemade recipe, even better!
- Apple Juice: 1 cup. I try to get the good stuff, like Martinelli’s Gold Medal, not from concentrate. I think it makes a subtle difference. But any will do in a pinch.
- Unsweetened Applesauce: 1/2 cup. This adds a lovely body and another layer of apple flavor.
- Smoked Paprika: 1 tablespoon. This is KEY for that smoky flavor without needing a smoker. Don’t skip it!
- Liquid Smoke: 1 teaspoon (optional, but recommended!). A little goes a long way. My grandpa always used Wright’s Hickory Liquid Smoke, and I’ve just stuck with it.
- An Onion: 1 medium, chopped.
- Garlic: 2-3 cloves, minced. Or more, I’m not judging!
- Apple Cider Vinegar: 2 tablespoons. For that little tang.
- Brown Sugar: 2 tablespoons, packed. You can use light or dark. Sometimes I use maple syrup instead if I’m out of brown sugar.
- Worcestershire Sauce: 1 tablespoon.
- Olive Oil: For searing. About 1 tablespoon.
- Salt and Black Pepper: To taste. You know the drill.
- A pinch of Cayenne Pepper: Optional, if you like a tiny bit of warmth.
Alright, Let’s Get Cooking!
- First things first, pat your chicken dry with paper towels. This helps it get a nice sear. Season it generously all over with salt and pepper.
- Get a large Dutch oven or a heavy bottomed pot over medium high heat. Add your olive oil. Once it’s shimmering, carefully place the chicken skin side down (if using skin on). Don’t overcrowd the pan! Work in batches if you have to. Sear for about 3-5 minutes per side, until it’s nicely browned. Remove the chicken and set it aside on a plate. It won’t be cooked through yet, and that’s totally fine.
- Lower the heat to medium. Toss the chopped onion into the same pot. Cook for about 5 minutes, stirring occasionally, until it’s softened. Then add the minced garlic and cook for another minute until you can really smell it. Watch it carefully, burnt garlic is no fun.
- Now for the magic sauce! Pour in the apple juice and apple cider vinegar, and scrape up any browned bits form the bottom of the pot – that’s pure gold, flavor wise! Seriously, don’t skip this.
- Stir in the bbq sauce, applesauce, smoked paprika, brown sugar, Worcestershire sauce, and liquid smoke (if you’re using it). And that pinch of cayenne if you’re feeling spicy! Bring it to a gentle simmer. This is where I usually sneak a taste. You know, for science. Adjust any seasonings if you think it needs it.
- Nestle the chicken pieces back into the sauce. Try to get them mostly submerged. If the sauce looks a bit thick, you can add a splash more apple juice or even a little water.
- Bring it back to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 30-45 minutes. For chicken breasts, it might be closer to 25-30 minutes. Thighs can go longer. The chicken should be cooked through (internal temperature of 165°F or 74°C) and tender. Don’t worry if it looks a bit messy at this stage – it always does!
- Optional but super yummy step: If you want crispier skin or a bit more caramelization, you can carefully transfer the chicken to a baking sheet and pop it under the broiler for a few minutes. Keep a close eye on it so it doesn’t burn! Then spoon some of that glorious sauce over it.
A Few Little Notes From My Kitchen
Okay, so I once completely forgot to add the applesauce until the chicken was almost done. I just stirred it in and let it simmer for another 10 minutes. You know what? It was still delicious. This recipe is pretty forgiving!
If your sauce gets way too thick for your liking while simmering, just thin it out with a bit more apple juice or even chicken broth if you have some handy. On second thought, water works just fine too.
Patience is a virtue with this one, especially during the simmering. It really lets all those smoky apple bbq chicken flavors meld together beautifully.
Some Variations I’ve Toyed With
- Spicy Kick: I’ve added a finely diced jalapeño along with the onions, and WOW, that was good if you like some heat. A few dashes of your favorite hot sauce in the bbq sauce works too.
- Different Fruit Juice: I haven’t been brave enough to try it with this specific recipe, but I wonder if pineapple juice would give it a cool tropical twist? Maybe for a different kind of bbq chicken.
- The Great Spice Experiment of ’22: One time, I thought, ‘Hey, let’s make this super autumnal!’ and added cinnamon, nutmeg, and cloves. Big mistake. Huge. It ended up tasting a bit like a chicken potpourri. Sometimes, simpler is better, folks. Lesson learned.
What if I Don’t Have a Fancy Pot?
A heavy bottomed Dutch oven is definitely nice for this because it holds heat so evenly. But honestly? Any large, sturdy pot with a lid will do the trick. Just make sure you keep an eye on things so the bottom doesn’t scorch, especially if you’re using a thinner pot. You might need to stir it a bit more often or use slightly lower heat.
I remember my grandma used to make everything in this one ancient aluminum pot she had, and her food was always amazing. So, use what you’ve got!
Storing the Goodness (If There’s Any Left!)
Leftovers? Ha! In my house, smoky apple bbq chicken rarely sees the next day. But if you do have some, it keeps wonderfully in an airtight container in the fridge for 3-4 days. I actually think the flavors get even better overnight. It’s fantastic cold, straight from the fridge, or gently reheated.
How We Like to Serve It Up
My absolute favorite way to serve this is with some creamy coleslaw (the tangy kind, to cut through the richness) and a big slice of fluffy cornbread to sop up all that incredible sauce. Seriously, you need something for the sauce. Mashed potatoes are another great option. My youngest, bless her heart, insists on a side of mac and cheese. And who am I to argue with that combo?
Pro Tips From My Mistakes (So You Don’t Have To Make Them!)
- Don’t Crowd the Pan: I know it’s tempting to throw all the chicken in at once when you’re searing it, especially if you’re hungry. But trust me on this, don’t do it! If you overcrowd, the chicken will steam instead of brown, and you’ll miss out on so much flavor. I once tried rushing this step and deeply regretted it; the chicken just wasn’t the same. Work in batches, it’s worth the tiny bit of extra time.
- Taste and Adjust: Always taste your sauce *before* you add the chicken back in to simmer. Is it sweet enough? Tangy enough? Salty enough? This is your best chance to tweak it to perfection. It’s much harder to adjust seasonings effectively once everything is all mixed together and simmering away.
Your Questions Answered! (Probably)
- Can I make this smoky apple bbq chicken in a slow cooker?
- Oh, for sure! I’d still recommend searing the chicken first for that extra flavor. Then, just plop everything into your slow cooker. Cook it on low for 4-6 hours or on high for 2-3 hours. The sauce might end up a little thinner, so if you like it thicker, you can make a slurry with a tablespoon of cornstarch and a couple of tablespoons of cold water, then stir that in during the last 30 minutes of cooking on high.
- Is it super sweet?
- It definitely has a sweetness from the apple and brown sugar, but I think it’s pretty balanced with the smokiness and tang. You can totally adjust the brown sugar to your taste though! Start with less if you’re worried, you can always add a smidge more if needed. I’m not a fan of overly sweet savory dishes myself.
- What if I can’t find unsweetened applesauce?
- No biggie! If you can only find sweetened applesauce, just reduce the amount of brown sugar in the recipe, or even leave it out altogether and taste before adding any. You might not need it!
- My chicken sometimes comes out dry, any specific tips for this recipe?
- Ah, the dreaded dry chicken! Using chicken thighs is your best defense – they’re so much more forgiving than breasts because of their higher fat content. If you are using chicken breasts, make sure not to overcook them. Use a meat thermometer if you have one, and pull them out once they reach 165°F (74°C). Simmering them in this yummy sauce also helps keep them moist. It’s a pretty good insurance policy against dryness!
I really hope you try this smoky apple bbq chicken. It’s one of those comfort food recipes that just makes everyone happy. Let me know if you make it!
gaxown
