Grilled Apple Chicken
I like to slice the chicken into strips and serve them on a bed of salad greens on hot summer days. The chicken is great for cold sandwiches to take to work, too.
I like to slice the chicken into strips and serve them on a bed of salad greens on hot summer days. The chicken is great for cold sandwiches to take to work, too.
- Carbohydrate 5.2472206686362 g
- Cholesterol 0 mg
- Fat 0.00646259995319801 g
- Fiber 0.0806998280230318 g
- Protein 0.416192394071445 g
- Saturated Fat 0.00125291516151845 g
- Serving Size 1 1 Serving (44g)
- Sodium 187.155994497092 mg
- Sugar 5.16652084061317 g
- Trans Fat 0.00184234465356211 g
- Calories 20 calories
Step-by-step
- n a small bowl, combine the first six ingredients. Set aside 1/3 cup juice mixture. Add oil to the remaining juice mixture; pour into a large resealable bag. Add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate reserved juice mixture.
- Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear, basting occasionally with reserved juice mixture. Yield: 6 servings.
Standard barbecue marinades rely heavily on granulated sugars that scorch the moment they hit direct flame. This fruit-and-honey base behaves differently because the apple juice and citrus acid provide a fluid vehicle that penetrates lean protein without leaving a thick, char-prone sediment on the exterior. Controlling the heat zones on your grill prevents the sugars from caramelizing too quickly.
Many cooks ruin poultry on the grate by crowding the surface, which traps moisture and turns a direct-heat sear into a steaming process. Maintain at least one inch of space between each piece on medium heat, targeting a grill grate temperature around 375 degrees Fahrenheit to achieve proper browning without incinerating the honey solids.
Basting requires strict timing discipline during the final minutes of cooking. Apply the reserved juice mixture only after the first flip, ensuring any raw marinade remaining from the four-hour soak is completely discarded to prevent cross-contamination. Brushing liquids too early cools the meat surface and stops the protein tightening process.
Preparing this dish in advance suits efficient meal workflows, as the raw poultry holds safely in the refrigerator marinade for up to twenty-four hours. Cooked portions store in an airtight container for three days, though reheating must be done gently at fifty percent power in a microwave to prevent the lean meat from toughening.
