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Tuesday
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.
Try another recipe, Barbecued Ribs, Missouri Style: Home Version
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