Photo: Hector Sanchez
Hands-on Time
45 Mins
Total Time
7 Hours 30 Mins
Makes 6 servings

Grilling over the indirect heat of a two-zone fire mimics oven heat. An aromatic rack of early fall apples and vegetables catches all the chicken's flavorful juices.

How to Make It

Step 1

Bring apple juice to a boil in a heavy 3-qt. saucepan. Remove from heat, and stir in bourbon and next 3 ingredients, stirring until sugar and salt are dissolved. Cool completely (about 20 minutes); stir in ice.

Step 2

Remove neck and giblets from chicken; reserve for another use. Place chicken and apple juice mixture in a 2-gal. zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 4 hours, turning bag occasionally.

Step 3

Remove chicken from brine, discarding brine; pat chicken dry with paper towels. Tie chicken legs together with kitchen string, and tuck chicken wingtips under.

Step 4

Whisk together 2 Tbsp. brown sugar and next 2 ingredients in a large bowl. Add apples and next 2 ingredients, tossing to coat. Place mixture in a single layer in a lightly greased shallow roasting pan. Sprinkle with desired amount of kosher salt and freshly ground black pepper. Place chicken, breast side up, on top of apple mixture in pan.

Step 5

Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place pan over unlit side, and grill, covered with grill lid, 45 minutes. Stir apple mixture. Grill, covered with grill lid, 1 hour and 15 minutes to 1 hour and 20 minutes or until a meat thermometer inserted into chicken thigh registers 165° and vegetables are tender. (Shield after 45 minutes to prevent excessive browning.) Remove from grill, cover chicken and vegetables with foil, and let stand 20 minutes. Transfer chicken to a serving platter. Toss apples and vegetables with pan juices to coat; sprinkle with parsley.

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