Pin Maple Apple Chicken Skewers bring autumn vibes to your grill with tender marinated chicken crisp apple and red onion all kissed by a sweettangy maple cider glaze. This recipe is just the thing when you want cozy comforting flavors without turning on your oven. It is an ideal centerpiece for backyard hangs or quick weeknight meals and always earns rave reviews.
I first made these skewers for a chilly tailgate with friends and they vanished before I could blink. Now they are one of my gotos whenever I want to impress with little fuss.
Ingredients
- Boneless skinless chicken thighs: provide rich flavor and stay juicy on the grill
- Crisp apples like Honeycrisp or Fuji: hold their shape and bring just enough sweetness
- Red onion: adds color and balances the sweetness with subtle bite
- Pure maple syrup: brings depth and real autumn character so seek out grade A
- Apple cider vinegar: creates the tangy counterpoint and helps tenderize
- Soy sauce or tamari: for umami and a savory note tamari keeps it glutenfree
- Dijon mustard: lends gentle heat and complexity
- Fresh garlic: for punchy aroma and lift mince it for best distribution
- Smoked paprika: deepens the flavor and gives a mild smoky edge
- Salt and black pepper: round out everything and season throughout
- For the apples choose ones that are crisp and slightly tart not mealy. Check for deep color and firm feel.
Instructions
- Prep the Maple Cider Glaze:
- Whisk together maple syrup apple cider vinegar soy sauce Dijon mustard minced garlic smoked paprika salt and pepper until you have a smooth combined glaze. Make sure all the mustard and syrup are fully dissolved for even flavor.
- Marinate the Chicken:
- Place your cut chicken thigh pieces into a resealable bag or shallow bowl. Pour over half of your justmade glaze. Mix well with your hands or a spoon so each piece is coated. Cover and marinate in the fridge for at least fifteen minutes and up to an hour if time allows to soak in flavor.
- Thread the Skewers:
- Lay out your ingredients for easy assembly. Thread marinated chicken apple wedges and onion pieces one after another onto your skewers leaving small spaces in between for even cooking. Alternate for the prettiest presentation.
- Heat Up the Grill:
- Preheat your grill to mediumhigh around four hundred degrees Fahrenheit. Lightly oil your grill grates to keep everything from sticking.
- Grill and Baste the Skewers:
- Place assembled skewers on the hot grill. Cook for six minutes then use a brush to baste with the reserved glaze before turning. Grill for another six minutes basting once more. Watch for lightly charred apples and chicken that is cooked through to the center.
- Let Them Rest and Serve:
- Remove skewers to a platter and let them rest for a few minutes so juices settle. If you like sprinkle with chopped parsley before serving and enjoy while warm.
Pin I always reach for smoked paprika in this glaze—it evokes a warm campfire feeling and ties the sweet and savory flavors together. One fall my daughter chopped apples alongside me and now she calls this our fall grilling tradition.
Storage Tips
Once cooled store leftover skewers in an airtight container in the fridge for up to three days. For meal prep or to save for quick lunches simply pull the chicken and apple from skewers and use in salads or wraps. Reheat gently on the stovetop or microwave to keep chicken moist.
Ingredient Substitutions
If you prefer leaner meat you can use chicken breast just lower the grill time by a few minutes and watch for doneness to avoid dryness. Pear slices can swap in for apples if your market has juicy ripe ones. Coconut aminos is a glutenfree substitute for soy sauce with a touch more sweetness which works well here too.
Serving Suggestions
Pile these skewers over a grain salad with wild rice toasted pecans and arugula for a full fall meal. Serve with a side of creamy mashed potatoes or a crisp cabbage slaw to round things out. During backyard gatherings I like to set these out with napkins and a bright applecider spritzer.
Cultural and Seasonal Context
Maple and apple are classic autumn flavors in North American cooking symbolizing the harvest season. Grilling skewers outside even on cool nights keeps the spirit of outdoor gatherings alive past summer. This dish nods to American fusion by mixing traditional ingredients with globally inspired glazes.
Seasonal Adaptations
Try pears or firm Asian pears if apples are out of season Add chunks of pumpkin or butternut squash for heartiness Switch smoked paprika to chipotle for a smokier kick I have grilled these in spring too with the first crop of apples from local orchards and that early bite is just as satisfying.
Success Stories
When I first served these at our block party neighbors asked for the recipe before the skewers even hit the table. My cousin texted me after trying them Thank you for making grilled chicken fun again. The combo of maple apples and smoky char is a real conversation starter.
Freezer Meal Conversion
You can freeze the uncooked marinated chicken pieces for up to two months. Thaw overnight and thread freshly cut apples and onions just before grilling for best texture. Basted leftover cooked chicken can also be frozen and later reheated in a skillet.
Pin Nothing gets my family excited for crisp air and sweater weather like the smell of these grilling on the patio. Try it for your next fall cookout and you might just make it a yearly tradition.
Recipe FAQ
- → Can I use chicken breast instead of thighs?
Yes, chicken breast may be substituted. Watch grill time closely to keep the meat juicy and avoid drying out.
- → What apples work best on the grill?
Honeycrisp and Fuji apples remain firm and sweet when grilled, holding their shape and complementing the glaze.
- → Is this dish gluten-free?
Yes, if you use tamari instead of soy sauce, the dish is gluten-free and suitable for sensitive diets.
- → How do I prevent wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before assembling to help prevent charring during grilling.
- → What sides pair well with these skewers?
Try serving with roasted vegetables, a fresh green salad, or warm rice pilaf to round out the meal.