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Apple-Glazed Barbecued Chicken

Northern Michigan Recipe: 20 years ago and fresh out of culinary school in upstate New York, Fred Laughlin was recruited to launch the fledgling culinary program at Northwestern Michigan College. Laughlin and Traverse City proved a matched pair, and over the course of two decades the chef has been instrumental in growing the program now known as the Great Lakes Culinary Institute. Along the way, Laughlin has kept a skilled eye to incorporating local ingredients into the school’s curriculum—currently, he says, almost a third of the teaching food is locally produced. Whet your appetite for local foods Great Lakes Culinary Institute–style with one of Laughlin’s favorite seasonal recipes.

This recipe was originally featured in the September 2012 issue of Traverse, Northern Michigan’s Magazine. Click here to order your copy!


  • 18 ounces apple cider
  • ¼ cup firmly packed brown sugar
  • ½  cup American Spoon Foods Farmhouse Tomato Relish
  • 1 tablespoon cider vinegar
  • 1 teaspoon fresh thyme, crumbled
  • 1/8 teaspoon hot pepper sauce (such as Tabasco)
  • Dry Rub (see recipe below)
  • ½ cup Fustini’s Maple Balsamic Vinegar
  • 3 – 4 pound Baker’s Acres chicken (halved, backbone removed)

Dry Rub

  • 2 tablespoons smoked paprika
  • 1 teaspoon black pepper
  • 2 tablespoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons celery seed