Grilled Maple Chicken with Grilled Apples – Autumn Grilling Series

Rustling autumn leaves tossed by the brisk breeze as rays of the setting sun dance across the yard… Autumn is here in full swing, and I love it! Not only is it a beautiful time of transition, but it's also the ideal weather to cook and experiment on the grill with a warm drink in hand. The Autumn Grilling Series continues with Grilled Maple Chicken with Apples. A deliciously sweet marinade with all the flavors of the season preps this poultry for the grill while thick apple rings are roasted over the fire to an aromatic bliss.

The chicken's marinade features diced apple, maple syrup, shallots, olive oil, and orange wedges for a sweet taste of harvest time. The apple rings are an excellent side, adding textured crunch and sweetness deepened from being charred over an open flame. Grill the chicken and apples over medium heat, making sure to not overcook the apples. We want gorgeous grill marks, but not dark and wilted texture.  When done, quickly plate along with your favorite vegetable or side for a brilliant meal around the fire pit. Everything about this dish speaks autumn, making it the perfect complement to your fall grilling menu.

Serves 4

Grilled Maple Chicken with Grilled Apples Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 whole apples (I recommend Honeycrisp)
  • 1 apple, diced
  • 1/2 cup maple syrup
  • 1/4 cup maple syrup, kept separate
  • 1 shallot, chopped
  • 2 tbsp olive oil
  • 4 orange wedges
  • 1 tbsp mirin (or soy sauce)

Grilled Maple Chicken with Grilled Apples Directions

  1. Put everything except the whole apples into a large bag, mix it around, and then let it chill for a few hours, occasionally manhandling the bag to mix it all up more.
  2. When it’s close to cooking time, pre-heat your grill to medium heat.
  3. Peel and core the apples, slice them into half-inch-thick rings, and then lay the slices out on a cookie sheet or large plate/platter.
  4. Drizzle syrup and then mirin/soy over the apple slices, and flip them every couple of minutes.
  5. Start grilling the chicken, turning occasionally.
  6. After 5 minutes, get all apple slices on the hot grill, nestled near the chicken breasts.
  7. After 2 minutes, turn apple slices and then keep cooking for as long as the chicken needs, but without letting the apples burn (dark grill lines on the bottom are great; an entirely singed bottom ain’t).
  8. Serve immediately, and with a savory green like kale or Brussels sprouts and bread or a baked potato, ideally.

Taken from