This recipe will guide you on how to make a sweet and savory apple butter bbq sauce and how to cook the chicken for the ultimate apple butter chicken! We grilled our chicken first to infuse a smoke flavor, then finished off by baking. Baking times will vary based on chicken size:2½- to 3-pound chicken: Roast 1 to 1¼ hours3½- to 4-pound chicken: Roast 1¼ to 1½ hours4½- to 5-pound chicken: Roast 1¾ to 2 hours
Take a small sauce pan over lower medium heat, and combine all ingredients listed above in the "Apple Butter BBQ Sauce" to create an apple butter bbq sauce. Whisk until combined, turn off heat and set aside.
Take a small bowl, measure and combine chicken rub ingredients into one bowl: garlic powder, onion powder, adobo all purpose seasoning, apple spice, thyme, nutmeg, and ground pepper. Set aside.
If you brined your chicken, remove chicken from brine, pat dry, and apply chicken rub ingredients listed above. If chicken is not brined, wash and clean chicken, pat dry, and apply chicken rub.
Chicken Cooking Instructions
Pre-grill chicken to infuse a smokey flavor. Sear and grill each side of the whole chicken (7-8 minutes per side). Close the grill lid during the grilling process to ensure smoke flavors penetrate chicken. Remove chicken from grill after 15 minutes, and place inside of a baking dish.
Preheat oven to 375 F degrees (190 C). Take a basting brush, sauce and apply bbq apple butter all over grilled chicken. Once chicken is fully covered in the apple butter bbq sauce, pour around 1/2 cup of chicken broth into the corner of baking dish (or enough to slightly cover the base of the dish). This will allow the chicken to steam while baking. Cover dish with foil and bake for 1 hour (more or less depending on the size of chicken pieces). Bake chicken until an internal temperature of 165 F (74 C) is achieved. BONUS TIP: If you want a nice glaze finish, remove foil and broil the top of your chicken for a few minutes on the top rack at 500 F (260 C).
Once chicken reaches the desired temperature, remove from oven, remove foil, and allow it to rest for 5-10 minutes. If you have a spatchcock or whole chicken, carve the chicken starting with the legs, then the breast. Follow the natural joints for easier carving. Serve and enjoy!
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