Apple Brined Grilled Chicken with Indirect Heat
Bone-in chicken breasts brined in apple juice and brown sugar, then grilled using two-zone heat for juicy, tender results. The apple brine adds subtle sweetness and helps retain moisture during cooking. Serve for weeknight dinners or summer entertaining. This version combines wet brining with indirect heat grilling to ensure evenly cooked, flavorful chicken without drying.
Ingredients
Instructions
- 1
Whisk together water, apple juice, brown sugar, kosher salt, black pepper, and red pepper flakes.
- 2
Place chicken in a zippered bag and pour brine over it. Seal and place bag in a bowl.
- 3
Refrigerate overnight or up to 24 hours.
- 4
Preheat grill to 400°F across full surface.
- 5
Remove chicken from brine and pat dry. Season with additional pepper if desired.
- 6
Brush grill grates with oil.
- 7
Place chicken skin side down over direct heat for about 5 minutes to sear.
- 8
Turn off burners on one side of grill to create indirect heat zone.
- 9
Move chicken skin side up to indirect heat side and grill for 30 to 40 minutes without turning, rearranging as needed.
- 10
Cook until juices run clear and internal temperature reaches 165°F.
- 11
Rest for 5 minutes before serving.
Tips
Pat chicken completely dry after brining to promote crispy skin. Moisture on the surface prevents browning and searing.
Use a two-zone grill setup with direct and indirect heat to cook the chicken through without charring. Rearrange pieces for even cooking.
Insert thermometer into the thickest part without touching bone for accurate doneness. Rest allows juices to redistribute for tender meat.
Good to Know
Refrigerate leftover chicken in airtight container for up to 3 days. Not recommended for freezing due to moisture loss from brining.
Prepare brine and brine chicken up to 24 hours ahead as directed. Pat dry and grill when ready to serve.
Serve warm with grilled vegetables, rice, or salad. Pairs well with apple slaw or seasonal greens.
Common Mistakes
Skip patting chicken dry to avoid soggy skin and poor browning
Monitor grill temperature to avoid flare-ups when searing skin side down
Avoid moving chicken during indirect cooking to ensure even doneness
Substitutions
FAQ
Can I brine the chicken for longer than 24 hours?
Brining beyond 24 hours can make chicken overly salty and mushy. Stick to overnight or maximum 24 hours for best texture and flavor balance.
What if I don't have a two-zone grill?
Use a charcoal grill and push coals to one side, or tent chicken loosely with foil on a single-heat gas grill and reduce temperature to 350°F, cooking 45-50 minutes.
How long can I keep leftover brined chicken?
Store in refrigerator for up to 3 days in an airtight container. Do not freeze, as the brining process affects texture upon thawing.