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.
Acidic Marinades and Protein Structure
Substituting fresh lime juice for lemon juice shifts the citrus profile toward a sharper, more tropical ester profile while retaining the necessary citric acid to break down surface proteins. Honey supplies fructose and glucose, which caramelize rapidly over direct heat through the Maillard reaction. Canola oil should be withheld from the portion of the marinade reserved for basting, as adding fat directly to the grill grates causes flare-ups that deposit acrid soot on the meat. Marinating poultry for a minimum of four hours allows the apple juice and soy sauce mixture to penetrate the outer millimeters of the muscle tissue.
Thermal Control and Post-Grill Utilization
Maintaining a medium heat zone prevents the high sugar content from burning before the internal temperature reaches 165 degrees Fahrenheit. Basting the strips during the final stages of cooking builds a glossy lacquer without scorching the honey solids. Chilled leftovers can be sliced thin and added to leafy greens or packed into airtight containers for up to three days of cold storage.
