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.
Charred fruit sugars from the apple juice meet savory soy and ginger on the grill, producing a deeply lacquered poultry exterior with aromatic hints of citrus and spice. Mastering this preparation requires understanding how marinades function over extended contact windows. Acidic components like lemon juice tenderize surface proteins during the mandatory four-hour chill, but leaving poultry in high-acid solutions past twelve hours breaks down the texture into an undesirable mush. Reserve a portion of the liquid before adding raw meat to build a safe basting medium, preventing cross-contamination while supplying fresh layers of flavor during the cooking process.
The Economics of the Second Day
Cold roasted or grilled proteins often dry out rapidly in storage, yet this specific formulation maintains its moisture remarkably well due to the humectant properties of honey and apple sugars. Slicing the chilled meat into uniform strips yields ideal fillings for hearty midday sandwiches or protein-dense toppings for bitter greens dressed in sharp vinaigrettes. Storing the cooked portions in an airtight glass container for up to three days preserves the integrity of the char without absorbing stray refrigerator odors.Judging Doneness Without Instruments
Relying on physical cues rather than digital probes requires careful observation of structural changes occurring under medium heat. Pircing the thickest portion of the cut should release completely clear juices rather than pink-tinged liquid, signaling that internal proteins have fully coagulated. Firmness to a gentle press of metal tongs also indicates proper doneness, moving from a spongy raw give to a resilient spring once fully cooked through.
