Maple Apple Chicken Skewers (Print)

Grilled skewers featuring maple-glazed chicken and apples for a sweet-savory fall meal.

# Components:

→ Skewer Assembly

01 - 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
02 - 2 medium apples, cored and cut into 1-inch wedges
03 - 1 red onion, cut into 1-inch wedges
04 - 6 wooden or metal skewers

→ Maple-Cider Glaze

05 - 1/4 cup pure maple syrup
06 - 1/4 cup apple cider vinegar
07 - 2 tablespoons soy sauce or tamari
08 - 1 tablespoon Dijon mustard
09 - 2 cloves garlic, minced
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

# Directions:

01 - In a mixing bowl, whisk together maple syrup, apple cider vinegar, soy sauce or tamari, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper until thoroughly combined.
02 - Place chicken thigh pieces in a resealable bag or shallow dish. Pour half of the glaze over the chicken, ensure even coating, and refrigerate for a minimum of 15 minutes up to 1 hour. Set aside the remaining glaze for basting.
03 - Thread marinated chicken, apple wedges, and red onion pieces alternately onto skewers, leaving a small gap between each for even cooking.
04 - Heat the grill to medium-high, approximately 400°F. Oil the grates lightly to prevent food from sticking.
05 - Position assembled skewers on the grill. Cook for 6 minutes, brush with reserved glaze, and turn. Continue grilling for an additional 6 minutes, basting once more, until chicken is fully cooked and apples are lightly charred.
06 - Transfer grilled skewers to a platter and allow to rest for 3 minutes before serving warm. Optionally, garnish with freshly chopped parsley.

# Expert Advice:

01 -
  • Ready in just over thirty minutes for easy entertaining
  • Brings together juicy chicken and seasonal apples for a crowdpleasing combo
  • Naturally glutenfree and perfect for a range of eaters
  • Minimal prep and only a handful of pantry ingredients
02 -
  • High in protein and naturally glutenfree
  • Apples keep their texture and add a fresh twist
  • Leftovers taste even better the next day
03 -
  • If you use wooden skewers remember to soak them in water for at least thirty minutes to keep them from burning on the grill
  • Baste right after turning so the glaze caramelizes but does not burn
  • Keep a little extra glaze on hand and brush it on seconds before serving for a glossy finish

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