Apple Brined and Apple BBQ'd Chicken or Pork

10-15m
Prep Time

20-30m
Cook Time

30m
Ready In

Recipe: #8981

April 13, 2013

Categories: Sauce, Game/Sports Day, July 4th, Labor Day, Sunday Dinner, Grilling (Outdoor), Marinate, Marinades and Brines, Spicy, more

recipe by:
Kchurchill5

"This is a delicious recipe; whether or not, you use - just the brine, BBQ Sauce or both - the combination of both is even better. This recipe I find is best with bone in and skin on chicken pieces or thick bone in pork chops or pork loin. Pork tenderloin is tender enough; so, I wouldn't suggest that - the same with boneless skinless chicken cuts. The thicker bone in cuts are what really what takes advantage of a brine. On the side ... it's BBQ - so, baked beans, potato salad, coleslaw, corn on the cob, etc. But honestly, anything would be good. The prep time, does not include time to marinate the chicken or pork."

Original is 4-8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (504.1 g)
Calories 484.4
Total Fat - 8.7 g
Saturated Fat - 2.4 g
Cholesterol - 821.4 mg
Sodium - 342.6 mg
Total Carbohydrate - 35.9 g
Dietary Fiber - 0.7 g
Sugars - 14.8 g
Protein - 63 g
Calcium - 68.2 mg
Iron - 9.5 mg
Vitamin C - 24.2 mg
Thiamin - 0.2 mg

Step 1

Note: You could brine a whole chicken, and it would be delicious; but, if using pieces, I suggest using the quarters or the breasts. Smaller cuts, such as; wings, thighs, and legs just don't get the full advantage of the brine because they are so small. The same with boneless skinless pieces. This is also true for pork. Thick chops, or a pork loin (not tenderloin) are the best cuts to use.

Step 2

Orange ... Zest your orange, and then juice it. Half of the zest will be used in the brine along with half of the juice. The other half of the juice will be used in the sauce, but you will only need 1 teaspoon of the remaining zest. So do this first and set the zest and the juice to the side, cover with plastic wrap.

Step 3

Brine ... This makes 1/2 gallon which should be plenty; you can double the recipe if needed. Usually 1/2 gallon is enough for 3-4 lbs of chicken or pork. You want to make sure that all the protein is covered. Add all the ingredients to a large ziploc bag, seal, and shake to combine. This can also be done in a non-reactive (glass) bowl as well; but, the 'baggie/ziploc bag' is so much easier. Then add the chicken or pork and marinate 3-5 hours. The rule is approximately 1 hour per pound of protein.

Step 4

Sauce ... Add the remaining juice and 1 teaspoon orange zest to a small pot, along with the BBQ sauce, apple jelly, shallot, and chipotles; mix until combined and bring to medium low heat. You can add more or less of the apple jelly and the chipotles depending on how sweet and hot you like your sauce. Simmer 10-15 minutes and then take off the heat to cool. This can easily be made in advance.

Step 5

Chicken or Pork ... Make sure to rinse the chicken or pork off well. Pat dry, then season with salt and pepper. Also, let it rest on the counter to take the chill off. You don't want to cook with cold proteins.

Step 6

Grill or Bake ... The chicken or pork can easily be baked; but; you won't get the whole flavor. The grill is really the way to go. And, if you don't have an outdoor grill ... buy yourself a grill pan. It is a great investment and not costly, but definitely worth it.

Step 7

I always start on a high heat to get that nice sear on all sides; then move to a cooler side to continue cooking so it doesn't burn before the chicken or pork is done. Obviously cooking times will vary depending on what you are cooking and their size. Once the chicken or pork has a nice sear on each side and it has been moved to a cooler side of the grill to continue cooking, you can start adding the BBQ sauce on each side. Chicken, I remove when the internal temperature is 160; and, 140 for pork. Make sure to let it rest covered with foil before serving.

Step 8

Serve and ENJOY! I like to slice the chicken breasts or cut up the quarters; and, for the pork, thick slices if using a loin - serve family style, and garnish with scallions. As mentioned, this is BBQ to me; so, I love potato salad, slaw, corn on the cob, baked beans, etc.