Cider Brined Baked Chicken with cider made from dried apples and spices makes a moist, flavorful yet simple to roast chicken.
Cider Brined Baked Chicken
By Sue Lau | Palatable Pastime
This post is sponsored on behalf of #FallFlavors. Our generous sponsors Republic of Tea and Dixie Crystals have provided me complimentary products for recipe creation. As always, all opinions are my own.
Cider Brined Baked Chicken is my recipe of the day with #FallFlavors week.
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Republic of Tea and Dixie Crystals
Cider Brined Baked Chicken
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Cider Brined Baked Chicken
Cider Brined Baked Chicken
Ingredients
Chicken:
- 4 pounds cut-up fryer chicken on the bone (one whole chicken)
- 2 tablespoons soft butter
- salt and black pepper
- honey (amount to taste)
Apple Cider Brine:
- 8 Republic of Tea apple cider tea bags
- 4 cups water
- 1/3 cup Dixie Crystals Brown sugar
- 1/3 cup kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons chopped garlic
Instructions
Prepare Brine:
- Heat 4 cups water to boiling then add the apple cider tea and remove from heat.
- Let steep ten minutes, then remove tea bags.
- Stir in the brown sugar, salt, pepper and garlic, stirring to dissolve sugar and salt.
- Let cool to lukewarm.
- Add chicken pieces to brine and marinate chicken, completely submerged or in a ziplock bag with all air removed for 6-8 hours or overnight.
Baking Chicken:
- Preheat oven to 400F.
- Remove chicken from brine and pat dry.
- Rub chicken pieces with 2 tablespoons soft butter, then season with salt and black pepper.
- Place chicken pieces on a baking sheet and roast for 50 minutes, or until chicken has an internal temp of 170.
- Drizzle lightly with honey and bake 5-10 minutes more.
Notes
Nutrition
Flavors of Fall Bloggers & Recipes
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Appetizers, Cocktails, and Snacks
- Apple Cider Old-Fashioned from Books n’ Cooks
- Fall Charcuterie Board from The Spiffy Cookie
- Sweet And Spicy Pecans from Simple and Savory
Breakfast and Baked Goods
- Apple Cider Pecan Granola from Family Around The Table
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- Gluten-Free Apple Cider Doughnuts from Frugal & Fit
- Apple Pecan Scones from Hezzi-D’s Books and Cooks
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Soups and Salads
- Caramel Apple Pear Salad from Eat Move Make
- Creamy Autumn Squash Soup from Blogghetti
Side Dishes
- Balsamic Glazed Cipollini Onions from West Via Midwest
- Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen’s Kitchen Stories
- Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients
Main Dishes
- Cider Brined Baked Chicken from Palatable Pastime
- Cranberry Pecan Chicken Salad from Cheese Curd In Paradise
Desserts
- Air Fryer Apple Fritters from Devour Dinner
- Apple Cider Tea Madeleines from Jolene’s Recipe Journal
- Apple Crumb Bars from SueBee Homemaker
- Butterscotch Blondies from That Recipe
- Apple Nachos from Take Two Tapas
- Carrot Cake Cupcakes from Fresh April Flours
- Fall Fruit Galette from Cindy’s Recipes and Writings
- Giant Butterscotch Cookies from An Affair from the Heart
- Gluten-Free Apple Pie from The Fresh Cooky
- Mini Pumpkin Cheesecake from Art of Natural Living
- Pear & Butternut Squash Crisp from Savory Moments
- Pecan Pound Cake from Soulfully Made
- Sour Cream Apple Pie from House of Nash Eats
- Sour Cream Coffee Cake Recipe from Lemon Blossoms
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Special Thanks:
Finally, Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing product.
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I am intrigued at brining the chicken in the tea. That’s something I’ve yet to try. This chicken looks so good!
I have been wanting to try sweet tea brined chicken. I did noticed this cider blend doesn’t have actual tea in it but does have dried apples and cider spices. So very cider-brined-ish.