I had a chicken in the freezer and was looking for something interesting to do with it. I know that it's not exactly the season to be cooking with apple cider, but trust me here. This apple cider brined chicken is great any time of the year.
The brine ensures a moist end product, and the cider adds just a touch of spice and sweetness. The recipe called for removing the skin partway through cooking time, but that sounded like a lot of mess and hassle, so I left the skin on. The sugar in the cider made for very crisp and browned skin, so I'm glad I didn't remove it.
I think this would also be great on the grill, I would suggest cooking it over indirect heat to prevent burning.