Dry Brine Chicken Recipe with Apple Butter Glaze
This Dry Brine Chicken Recipe with Apple Butter Glaze is a fantastic combination of savory and sweet flavors perfect for autumn. This easy weeknight dinner requires a little forethought, but the results of using a dry poultry brine recipe are well worth preparing ahead of time. Finish the crisp-skinned chicken with a BBQ glaze that uses apple butter to bring a subtle sweetness to your meal. Pair this with your favorite seasonal side dishes and you will have an easy, cozy, meal in no time. Get excited for this dinner and feast on roast chicken that provides plenty of leftovers.
Dry Brine Chicken Recipe with Apple Butter Glaze
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- 1 whole roasting chicken
- ¼ cup (60 g) butter, room temperature
- 1 to 2 tbsp. herb mixture rub like Club House Salt-Free Garlic & Herb
- 3 tbsp. kosher salt
- 1 tbsp. baking powder
- 1 cup (250 ml) apple juice
- ½ cup (128 g) apple butter
- 2 tbsp. melted butter
- 2 tbsp. BBQ sauce
- In a bowl, combine the room-temperature butter and herb seasoning.
- Carefully separate the chicken skin from the meat using gloved hands. Rub the butter mix under the skin, spreading it out as best as possible. Don’t forget the inside too.
- In a separate bowl or shaker, combine the salt and baking powder. Dust the chicken skin with the salt and baking powder mixture. Dry brine your chicken for at least an hour, but preferably overnight to dry out the skin.
- Preheat your grill to 350°F (180°C), preparing to use indirect heat.
- Pour 1 cup of apple juice into the chamber of a stainless steel chicken roaster. You can also fill a baking tray with apple juice and use the rotisserie as well. Carefully slide the chicken’s cavity over the roaster. Place the chicken in the roaster onto a tray and then onto the grill over the unlit burners. Roast the dry brine chicken for at least 30 minutes before you begin basting.
- While the chicken is beginning to cook, whisk together the apple butter, BBQ sauce, and melted butter. Once the skin of the chicken has crisped up nicely, begin basting with the apple butter glaze.
- Remove the chicken from the grill when the breast is registering just under 165°F (74°C) in the breast and 175°F (79°C) in the thigh.
- Rest the chicken for at least 5 to 10 minutes before slicing and serving with your favorite side dishes.
- Pair this meal with a unique Viognier or a Chardonnay if you prefer white wine. You could also consider a low-tannin red like Gamay. If you wish to pair beer instead, try a hefeweizen to balance the BBQ sauce flavors with the lighter meat of the roast chicken.
PRO TIP: Because the glaze was not used on raw meat, reserve any unused glaze for serving with your meal.
As the leaves turn and the air cools, this Dry Brine Chicken with Apple Butter Glaze is the perfect way to savor the flavors of the season. Whether it’s a comforting weeknight dinner or a special meal to share, this recipe brings together the best of savory and sweet. Pair it with your favorite fall sides, and don’t forget to enjoy the extra leftovers. Ready to embrace autumn’s warmth? This dish is sure to make you fall in love with cozy cooking all over again! What are your cozy autumn BBQ recipes? Share your fall barbecue food go-to’s, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Prepare what you need for this recipe
Dry brine the chicken with the salt and baking powder mixture
Load the dry-brined chicken onto the roaster accessory filled with apple juice
Roast the chicken using indirect heat until the skin crisps
Once crisp, begin basting with the apple butter mixture
The bird will become a beautiful mahogany color
Serve this dish with your favorite seasonal sides
Pair this meal with a Viognier or a Chardonnay. Also, consider a low-tannin red like Gamay
Enjoy with more apple butter mixed with butter or added to gravy
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Prepare what you need for this recipe
Dry brine the chicken with the salt and baking powder mixture
Load the dry-brined chicken onto the roaster accessory filled with apple juice
Roast the chicken using indirect heat until the skin crisps
Once crisp, begin basting with the apple butter mixture
The bird will become a beautiful mahogany color
Serve this dish with your favorite seasonal sides
Pair this meal with a Viognier or a Chardonnay. Also, consider a low-tannin red like Gamay
Enjoy with more apple butter mixed with butter or added to gravy
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