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5248 5032 R109

5248 Tiger Pepper Apple Brandy Chicken

5248 Tiger Pepper Apple Brandy Chicken

Marinade: In a saucepan, add Apple Cider, Bourbon Barrel Aged Maple Syrup, French Grey Salt (Coarse), Demerara Sugar, Indian Black "Tiger Pepper", Whole Allspice, and Granulated Garlic. Bring to a boil and reduce by a third. Allow marinade to cool for 1 hour. Place chicken and marinade in a covered container and refrigerate overnight.

Chicken: Preheat oven to 350°. Place chicken skin side up in an oven proof baking dish. Add Apple Brandy, butter, and 2 cups of the marinade. Sprinkle light brown sugar over the chicken. Cook uncovered for 30 minutes. Baste the chicken and add the apples. Cook an additional 15 minutes.


- ½ cup (4048) French Grey Salt

- 1 cup (5172) Demerara Sugar

- 5 ounces Bourbon Barrel Aged Maple Syrup

- 2 cups Apple Juice

- 10 (5248) Indian Black "Tiger Pepper" berries, crushed

- 10 (5032) Whole Allspice berries, crushed

- 3 tablespoons (5007) Granulated Garlic


- 4 chicken breast, bone in, skin on

- 4 green apples, skin on and 6 incisions around the upper-half

- 2 ounces Apple Brandy

- 2 tablespoons light brown sugar

- 2 tablespoons unsalted butter

Pour enough liquid into the baking dish to cover the bottom, but do not allow the skin to be submerged.  The skin will not crisp if covered in marinade.

Maple Bourbon and Brandy combine to elevate your everyday chicken dish.

More Information
SKU 5248 5032 R109


Prep Time 20 Minutes
Cook Time 45 Minutes
Total Time 65 Minutes + marinate ove
Yield 4
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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