Tuesday, February 10, 2015

Marinated Juicy Chicken Breasts with Grilled Apple Rings Recipe

 

In my previous blog post, I discussed about how great pork tastes with apple flavoring, and the same is true of chicken. (In fact, you can use the apple-rosemary marinade with pork, as well.) This will be one of your favorite grilled recipes if you try and tasted it.


Makes 6 servings

INGREDIENTS:

Apple-Rosemary Marinade:
¾ cup apple cider or apple juice
¾ cup dry white wine, such as Pinot Grigio
½ cup coarsely chopped onion
¼ cup extra-virgin olive oil
1½ tablespoons finely chopped fresh rosemary
1½ teaspoons salt
1½ teaspoons freshly ground black pepper


Chicken Breast:
3 Red Delicious or Golden Delicious apples, washed but unpeeled, cored, and cut into ½-inch rings

6 skinless boneless chicken breast halves (each 6 ounces)


COOKING PROCEDURE:

1) To make the marinade: Whisk the apple cider, wine, onion, oil, rosemary, salt, and pepper together in a medium bowl.

2) Place the apple rings in a 1-quart resealable plastic bag. Pour in about ⅓ cup of the marinade (including the onion and rosemary), and close the bag. Set aside.

3) To make the chicken: One at a time, place a chicken breast half between 2 plastic storage bags. Using a flat meat pounder or a rolling pin, pound the chicken until it is about ½-inch thick. 

4) Place the chicken breast halves in a 1-gallon resealable plastic bag. Add the remaining marinade and close the bag. 

5) Refrigerate the bags of chicken and apple, turning occasionally, for 1 to 2 hours.

6) Remove the chicken and apples from the marinade, transfer to a plate, and discard the marinade. Let the chicken and apples stand at room temperature while preheating the grill.

7) Preheat the grill for direct heating over medium heat (400°F).

8) Place the chicken on the cooking grate and close the lid. Cook until the undersides are seared with grill marks, about 4 minutes. Flip the chicken over and cook, with the lid closed as much as possible, until it feels firm when pressed with your finger, 4 to 6 minutes more. 


Related Post: Have you heard of Maillard Reaction? Learn more about it at, Maillard Reaction Mechanism and Its Applications to Your Cooking


9) Transfer to a platter and tent with aluminum foil to keep warm. Add the apples to the grill and cook, with the lid closed, flipping once, until seared with grill marks and crisp-tender, 4 to 5 minutes total. 

10) Add the apples to the platter with the chicken. Serve hot.



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