Apple Cider Chicken Thighs

Brine the Chicken

Add the apple cider, cold water, kosher salt, brown sugar, smashed garlic, black peppercorns, and optional thyme, apple slices, and orange peel to the chicken.

Brine for 3 hours in the refrigerator. Keep the chicken refrigerated throughout the three-hour brine.

Dry and Season

After 3 hours, remove the chicken and discard the brine. Do not rinse. Pat the thighs very dry with paper towels.

Apply your BBQ rub, using a salt-free or low-salt rub since the brine has already seasoned the meat. I used garlic and black pepper.

Make the Apple Cider Glaze

Combine the apple cider, brown sugar, orange peel if using, Dijon mustard, and black pepper in a saucepan.

Allow about 15 minutes to make the glaze. You can prepare it while the grill preheats or while the chicken cooks.

Smoke at 250°F

Preheat your Z Grills pellet grill to 250°F. Smoke the thighs skin-side up for about 45 minutes.

Turn Up the Heat

After 45 minutes, remove the chicken and turn your Z Grills up to 500°F.

Glaze and Finish

Return the thighs to the grill and finish until the skin is crisp and the glaze caramelizes. Glaze every 5 minutes until finished.

An internal temperature of 185–200°F is often ideal for tender thighs. I love thighs cooked to 200°F. Cooking time can vary depending on thigh size and grill temperature.

Rest and Serve

Let the chicken rest for 10 minutes before serving.

Using apple cider in both the brine and glaze gives the chicken apple flavor throughout, with a sticky, sweet finish on the outside.

Recipe Timeline

Make the glaze while the grill preheats or while the chicken cooks.