Grilled Apple Chicken Recipe
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
- In 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.
Throwing sweet marinades directly onto high heat before shaking off excess liquid guarantees burnt sugar on the exterior long before the interior is safe to eat. Balancing high-sugar fruit liquids with proper fat content requires deliberate technique to prevent flare-ups on the grill grates. Adjusting quantities for larger or smaller gatherings simply requires maintaining the ratio of six ounces of protein per serving while scaling the liquid components proportionally.
- Substitute the unsweetened apple juice with unfiltered apple cider at a one-to-one ratio, noting that the higher solids content in cider will caramelize faster and requires watching the grill more closely.
- Reserve one-third cup of the liquid mixture before adding the canola oil to the bag, ensuring safe basting liquid that has not touched raw poultry.
- Marinate the meat for a minimum of four hours to allow the citrus acid in the lemon juice to properly tenderize the protein fibers without breaking them down entirely.
- Cook over medium heat until the internal temperature reaches 165 degrees Fahrenheit on an instant-read thermometer inserted into the thickest portion.
- Store leftover cooked chicken in an airtight container in the refrigerator for up to three to four days, or freeze sliced portions for up to two months.
Proper heat management transforms a potentially scorched piece of poultry into a deeply browned, juicy main dish. Careful adherence to food safety protocols regarding reserved marinades ensures every batch succeeds safely.
