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Recipe: Apple Glazed Barbecued Chicken
Similar Categories: Apple, Glazed, Barbecued, Chicken
Apple-Glazed Barbecued Chicken
Ingredients
1 can (6 ounce) frozen apple juice
concentrate, thawed
1 tablespoon cider vinegar
1 teaspoon dried thyme
6 boneless, skinless chicken
breast halves (4 ounces each)
1/8 teaspoon hot-pepper sauce
2 tablespoons packed brown sugar
1/4 cup reduced-sodium ketchup
Instructions:
In a small saucepan, combine the apple juice concentrate, ketchup,
brown sugar, vinegar, thyme and hot- pepper sauce. Cook, stirring,
over medium heat until the sugar completely dissolves. Remove from the
heat and cool to room temperature. Place the chicken in a single layer
in a 13-by-9-inch baking pan. Pour about half of the cooled ketchup
mixture over the chicken, turning once to coat both sides. Cover and
refrigerate both the chicken and the remaining ketchup mixture for 4
to 24 hours. Coat a grill rack with nonstick spray. Then light the
grill according the manufacturer's directions.
Check the temperature for grilling; the temperature should be
medium-hot (see the Test Kitchen Tip below). Place the rack on the
grill. Remove the chicken from the ketchup mixture; discard whatever
ketchup mixture remains in the baking pan. Coat the chicken pieces
with nonstick spray and brush them with some of the remaining ketchup
mixture. Place the chicken on the rack and grill, uncovered, for 8
minutes. Turn the chicken over and brush with the remaining ketchup
mixture. Grill for 7 to 10 minutes, or until the chicken is tender and
cooked through. Discard any remaining ketchup mixture.
Serves 4
Ingredients
1 can (6 ounce) frozen apple juice
concentrate, thawed
1 tablespoon cider vinegar
1 teaspoon dried thyme
6 boneless, skinless chicken
breast halves (4 ounces each)
1/8 teaspoon hot-pepper sauce
2 tablespoons packed brown sugar
1/4 cup reduced-sodium ketchup
Instructions:
In a small saucepan, combine the apple juice concentrate, ketchup,
brown sugar, vinegar, thyme and hot- pepper sauce. Cook, stirring,
over medium heat until the sugar completely dissolves. Remove from the
heat and cool to room temperature. Place the chicken in a single layer
in a 13-by-9-inch baking pan. Pour about half of the cooled ketchup
mixture over the chicken, turning once to coat both sides. Cover and
refrigerate both the chicken and the remaining ketchup mixture for 4
to 24 hours. Coat a grill rack with nonstick spray. Then light the
grill according the manufacturer's directions.
Check the temperature for grilling; the temperature should be
medium-hot (see the Test Kitchen Tip below). Place the rack on the
grill. Remove the chicken from the ketchup mixture; discard whatever
ketchup mixture remains in the baking pan. Coat the chicken pieces
with nonstick spray and brush them with some of the remaining ketchup
mixture. Place the chicken on the rack and grill, uncovered, for 8
minutes. Turn the chicken over and brush with the remaining ketchup
mixture. Grill for 7 to 10 minutes, or until the chicken is tender and
cooked through. Discard any remaining ketchup mixture.
Serves 4
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