Recipe Image of BBQ Apple Chicken

BBQ Apple Chicken

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings
TYPE OF DISH: Main Course, One Pot / Pan
LIFESTYLE CHOICE: Dairy-Free, Gluten-Free
Family dinner in 1 hour! This BBQ Apple Chicken combines Dei Fratelli Tomato Puree with garlic, chicken thighs, apple juice, and maple syrup for a deliciously sweet chicken dinner. Serve on top of some wild rice for a delicious leftover lunch bowl too!
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For Easy BBQ Sauce

  • 1 (28 oz.) can Dei Fratelli Tomato Puree
  • 1 1/3 Cups Light Brown Sugar
  • 1 Cup Honey
  • 1 Tbsp. + 1 tsp. Apple Cider Vinegar
  • 2 Tbsp. Dijon Mustard
  • 2 Tbsp. Tamari
  • 1/2 tsp. Smoked Paprika
  • 1 tsp. Black Pepper

For BBQ Apple Chicken:

  • 3/4 Cup Easy BBQ Sauce Recipe
  • 2 Tbsp. Canola Oil
  • 1 Onion, sliced
  • 4 Garlic Cloves, minced
  • 2 tsp. Sea Salt
  • 1 tsp. Black Pepper
  • 8 Bone-In Chicken Thighs, skinless
  • 2 Tbsp. Maple Syrup
  • 1/2 Cup Apple Juice
  • 5 Apples, peeled and diced
  • 1 (8.8 oz.) pouch Long Grain & Wild Rice, cooked


  • Preheat oven to 400 F.
  • Heat stovetop to medium-high. Add canola oil and begin to brown chicken thighs in a large Dutch oven or pot that is both oven and stovetop safe.
  • Brown chicken for 5 minutes on each side.
  • Remove chicken and set aside. Place onion, garlic, sea salt, and black pepper in the Dutch oven and cook for 3 minutes. Add more canola oil if needed.
  • In a large bowl, mix together the ingredients for the Easy BBQ Sauce Recipe.
  • Once the onion is fragrant and translucent, add in 3/4 cup of the Easy BBQ Sauce Recipe and bring to a simmer, about 5 minutes.
  • Add in apple juice and maple syrup. Combine well.
  • Add in diced apples and cooked chicken thighs and stir to coat the chicken and apples in the mixture.
  • Transfer BBQ Apple Chicken to your oven and bake for 30 minutes.
  • Serve hot on a bed of wild rice.

Chef's Tip:

Use a large, oven-safe stock pot if a Dutch oven is not available. 
Garnish with fresh rosemary and thyme.

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