Let’s get a head start on Fall.
Spring and summer are considered the prime times to grill, but I think it’s stupid to limit the charcoals or the propane to just those months. So with a bevy of apples, some juice and some spices, I put together this fall dish right outside on the grill. And like most things, it goes good with bacon. As a side, I tossed together a quick sweet potato hash with corn on the side burner. And for dessert, a little fresh pumpkin roll.
Cause that’s how I roll.
5 tbsp. canola oil
1 sweet onion, coarsely chopped
1 quart apple juice
4 sprigs fresh thyme
2 apples, cored and diced
2 cinnamon sticks
1 tsp. nutmeg
1 tsp. cloves
1/4 cup pure maple syrup
1 tbsp. soy sauce
1 tsp. black pepper
8 chicken drumsticks
8 chicken thighs, bone-in
1 lb. bacon, cooked and chopped
Start by making your glaze. Heat the oil over high and add the onion to cook for about 4 minutes. Add the juice, cinnamon, nutmeg, cloves and thyme, then bring to a boil. Reduce to 1/2 cup.
Strain the sauce, then whisk in the syrup, pepper and soy sauce. Let the glaze cool and set it aside.
Brush the chicken on both sides with oil and season. Grill until golden brown on both sides and cooked through. Don’t brush the glaze onto the chicken until the last five minutes. Otherwise, it will burn. Garnish with the green onion and top with bacon.