Best Grilled Apple Chicken Recipes

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GRILLED APPLE CIDER VINEGAR CHICKEN



Grilled Apple Cider Vinegar Chicken image

Provided by Virginia Willis

Categories     main-dish

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 cup coarse kosher salt
1/3 cup firmly packed light brown sugar
One 4- to 5-pound chicken, cut into 6 to 8 pieces
Freshly ground black pepper
1/2 cup apple cider vinegar
1/4 cup canola oil, plus more for the grate
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce, or to taste

Steps:

  • For the brine and chicken: Combine the salt, brown sugar and 16 cups (1 gallon) cold water in a large plastic container and stir to dissolve. Add the chicken; cover and refrigerate to marinate for 4 to 6 hours.
  • Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals and heat until medium hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.
  • For the basting liquid: Whisk together 1/2 cup water, the vinegar, oil, Worcestershire sauce and hot sauce in a medium bowl. Set aside.
  • Drain the chicken well and pat dry; sprinkle with pepper. Apply some oil to the grill grate. Place the chicken on the grill, leaving plenty of space between each piece. Grill until seared, 1 to 2 minutes per side. Reduce the heat to medium or move the chicken to a cooler part of the grill. Continue to grill, turning occasionally and brushing with the basting liquid, until the juices run clear when the meat is pierced, 18 to 20 minutes. Remove the pieces from the grill as they cook and transfer to a warm platter. Serve immediately!

MUSTARD AND APPLE CIDER GRILLED CHICKEN THIGHS



Mustard and Apple Cider Grilled Chicken Thighs image

Tender and juicy grilled chicken thighs with a perfect balance of sweet and tart. The carrots and cabbage are optional but it's a great way to utilize the apple cider marinade and have a complete meal.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h45m

Yield 4

Number Of Ingredients 8

1 ½ cups apple cider
¼ cup stone-ground mustard
1 teaspoon freeze-dried dill
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds skin-on chicken thighs
8 ounces baby carrots
½ medium head cabbage, thinly sliced

Steps:

  • Whisk apple cider, mustard, dill, salt, and pepper together in a bowl. Add chicken thighs and stir until evenly coated. Cover and refrigerate for 1 hour.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the refrigerator.
  • Transfer chicken to a plate and pour marinade into a large skillet. Add carrots and cabbage and bring to a boil over medium-high heat. Reduce heat, cover, and cook until carrots have softened, about 30 minutes.
  • While carrots and cabbage are cooking, place chicken thighs on the preheated grill and cook until no longer pink at the bone and the juices run clear, about 20 minutes, flipping halfway through the cook time. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a serving plate and let rest for 5 minutes. Serve with carrots and cabbage.

Nutrition Facts : Calories 469.4 calories, Carbohydrate 27.5 g, Cholesterol 127.7 mg, Fat 22.7 g, Fiber 4.5 g, Protein 37.4 g, SaturatedFat 6.3 g, Sodium 646.3 mg, Sugar 17 g

GRILLED CHICKEN WITH APPLE-MANGO CHUTNEY



Grilled Chicken with Apple-Mango Chutney image

Provided by Giada De Laurentiis

Categories     main-dish

Time 5h10m

Yield 4 Servings

Number Of Ingredients 19

1 cup plain 2 percent Greek yogurt
2 tablespoons frozen apple juice concentrate (preferably organic), thawed
1 tablespoon apple cider vinegar
2 teaspoons garam masala
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 chicken cutlets
3 tablespoons apple cider vinegar
2 tablespoons apricot preserves
1 small red jalapeno chile pepper, finely chopped (see Cook's Note)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
One 5- to 6-ounce Gala apple, cored and cut into 1/3-inch cubes
1 small mango, peeled, seeded and cut into 1/3-inch cubes (about 1 cup)
1/4 cup chopped fresh mint, plus sprigs for garnish
Nonstick spray

Steps:

  • For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper. Whisk until combined. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.)
  • For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. Mix in the apples, mango and mint. Let stand up to 30 minutes before serving.
  • Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes.
  • Place the chicken on a serving platter, and then spoon some chutney alongside the chicken. Garnish with mint sprigs.

GRILLED APPLE CHICKEN



Grilled Apple Chicken image

"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." Eileen Rande - Farmington Hills, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

3/4 cup unsweetened apple juice or apple cider
1/3 cup lemon juice
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
4-1/2 teaspoons canola oil
6 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • 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.

Nutrition Facts : Calories 160 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 207mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

GRILLED BREAST OF CHICKEN WITH APRICOTS, RAISINS, PEANUTS AND MINT COOKED OVER APPLE WOOD AND APPLE JACK SAUCE AND VIRGINIA WALDORF SALAD



Grilled Breast of Chicken with Apricots, Raisins, Peanuts and Mint Cooked Over Apple Wood and Apple Jack Sauce and Virginia Waldorf Salad image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 25

1/2 cup dried apricots
1/4 cup raisins, minced
1/4 cup peanuts, crushed
1 teaspoon shallots, minced
1/2 teaspoon honey
1/2 teaspoon mint, minced
1 teaspoon curly parsley, minced
4 chicken breasts
Salt and pepper
3/4 cup apple cider vinegar
3/4 cup apple cider
1/4 cup apricots, minced
1 teaspoon shallots, minced
1 teaspoon fresh ginger, peeled and minced
Salt and pepper
3 apples, cored and diced into 1/4-inch pieces
1 cup celery, diced 1/4-inch
1 cup seedless red grapes, halved
1/2 cup dried cherries
1/2 cup unsalted roasted peanuts
1/4 cup plain nonfat yogurt
1/4 cup sour cream
1 tablespoon smooth peanut butter
1/4 cup fresh flat-leaf parsley, chopped
Salt and pepper

Steps:

  • Soak the apricots in hot water for 10 minutes. Drain and then mince. Mix the apricots, raisins, peanuts, shallots, honey, mint and parsley until they hold together. Slice the chicken horizontally and slightly flatten with a mallet. Place 1/4 cup of mixture in each breast. Fold the breast together. Season the chicken with salt and pepper and place on a medium hot grill with soaked applewood chips. Grill for 4 minutes. Turn 1/4 turn for 2 minutes to mark breast and then flip the breast over and cook for 4 minutes.
  • Combine all the ingredients in a medium size saucepan and bring to a boil. Reduce the heat to medium and cook until the volume is reduced to 3/4 cup.
  • Combine the apples, celery, grapes, cherries and peanuts in a large bowl. Toss thoroughly. In a separate bowl, whisk together the yogurt, sour cream, peanut butter, and all but 2 teaspoons of the parsley. Fold the dressing into the salad and season with salt and pepper. Serve garnished with the remaining parsley.

GRILLED CHICKEN WITH PEACH AND APPLE SALSA



Grilled Chicken with Peach and Apple Salsa image

Provided by Shelley S. Stewart

Categories     Chicken     Fruit     Poultry     Marinate     Dinner     Apple     Peach     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Washington, D.C.     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

3 tablespoons olive oil
2 tablespoons dry white wine
2 tablespoons fresh lime juice
1 tablespoon white wine Worcestershire sauce
1 1/2 teaspoons dried basil
4 boneless chicken breast halves
Peach and Apple Salsa

Steps:

  • Mix first 5 ingredients in large bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour. (Can be prepared 4 hours ahead. Keep refrigerated.)
  • Prepare barbecue (medium-high heat). Remove chicken from marinade. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to plates. Serve with salsa.

APPLE CIDER-MARINATED GRILLED CHICKEN



Apple Cider-Marinated Grilled Chicken image

Family favorite grilled chicken. Sweet apple cider taste with a little spice. One of the best things about our time in Texas was learning to grill great food like this. After the first time you make this recipe, everyone will know when you are making it just by the delicious smoke smell from cooking. This goes great with long grain and wild rice and corn on the cob.

Provided by Jim Haggarty

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h40m

Yield 6

Number Of Ingredients 8

1 cup apple cider
½ cup apple jelly
9 tablespoons lemon juice
6 tablespoons Worcestershire sauce
10 drops hot pepper sauce, or more to taste
2 teaspoons salt
½ teaspoon ground black pepper
6 skinless, boneless chicken thighs

Steps:

  • Combine apple cider, apple jelly, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper in a saucepan over medium heat. Cook and stir just until jelly melts, 3 to 5 minutes. Remove from heat and let marinade cool to room temperature, about 10 minutes.
  • Place chicken thighs and marinade into a 1-gallon plastic zip-top bag and let marinate for at least 1 hour.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag and discard marinade.
  • Grill chicken thighs until no longer pink in the centers, turning frequently being careful not to let chicken burn, 20 to 25 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 264.7 calories, Carbohydrate 28 g, Cholesterol 70.9 mg, Fat 8.1 g, Fiber 0.1 g, Protein 19.4 g, SaturatedFat 2.3 g, Sodium 1050.9 mg, Sugar 23.7 g

LEMON-HERB GRILLED CHICKEN WITH APPLE, CELERY AND SNAP PEA SLAW



Lemon-Herb Grilled Chicken with Apple, Celery and Snap Pea Slaw image

Provided by Marcela Valladolid

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 23

1/3 cup extra-virgin olive oil
1 tablespoon lemon zest plus 3 tablespoons lemon juice
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
4 thinly sliced boneless, skinless chicken breast pieces (see Cook's Note)
Vegetable oil, for oiling the grill grates
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons white wine vinegar
2 tablespoons agave nectar
Salt and freshly ground black pepper
1 cup sugar snap peas, cut in half
1 cup fresh cilantro leaves, chopped
3 green apples, cut into julienne
3 stalks celery, chopped
1 jalapeno, thinly sliced
1 red onion, thinly sliced

Steps:

  • For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours.
  • For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper.
  • In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes.
  • Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side.
  • Serve the chicken with the slaw.

Nutrition Facts : Calories 605, Fat 38 grams, SaturatedFat 6 grams, Cholesterol 109 milligrams, Sodium 816 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 37 grams, Sugar 26 grams

ONLINE ROUND 2 RECIPE - GRILLED CHICKEN AND APPLE WRAPS



Online Round 2 Recipe - Grilled Chicken and Apple Wraps image

Provided by Sandra Lee

Time 10m

Yield 2 servings

Number Of Ingredients 9

Reserved chicken tenders from Grilled Lemon Herb Chicken
Reserved red onion from Steamed Mahi Mahi with Vegetables
Reserved zucchini and squash from Steamed Mahi Mahi with Vegetables
1 apple, peeled and chopped
2 tablespoons low-fat mayonnaise
2 teaspoons spicy brown mustard
1 tablespoon chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
2 flour tortillas

Steps:

  • Chop the reserved chicken and vegetables and mix them all together along with the apple. In a small bowl, whisk together the mayonnaise, mustard, parsley, and salt and pepper, to taste. Toss with the chopped chicken mixture. Divide the mixture among the tortillas, wrap up, and enjoy.

GRILLED APPLE- AND GINGER-GLAZED CHICKEN BREASTS



Grilled Apple- and Ginger-Glazed Chicken Breasts image

Liven up a store-bought glaze with apply jelly and herbs for a marvelous 30-minute main dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 2

Number Of Ingredients 5

2 tablespoons teriyaki baste and glaze (from 12-oz bottle)
2 tablespoons apple jelly
1/2 teaspoon grated gingerroot
2 teaspoons chopped fresh cilantro
2 boneless skinless chicken breasts (5 oz each)

Steps:

  • Heat gas or charcoal grill. In 1-quart saucepan, mix teriyaki glaze, apple jelly and gingerroot. Heat to boiling, stirring constantly, until jelly is melted. Spoon half of the mixture into small bowl or custard cup; stir in cilantro. Set aside to serve with chicken.
  • Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with apple-ginger mixture during last 10 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Serve with reserved apple-ginger mixture.

Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 14 g, TransFat 0 g

JUICY GRILLED GLAZED AUTUMN CHICKEN WITH APPLE PUMPKIN SAUCE



Juicy Grilled Glazed Autumn Chicken With Apple Pumpkin Sauce image

Don't close up the grill yet! Juicy Autumn Chicken with flavors of apples, pumpkin and spices. This recipe has choices of wings, legs or breasts. An American dish with hints of Indian cuisine. Would be great with pork or salmon. Prep the chicken sauce and glaze the day before so cooking the chicken before dinner is quick and easy.

Provided by Rita1652

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 22

12 ounces harvest pumpkin ale (Harvest Moon)
1/2 cup honey or 1/2 cup maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce or 2 tablespoons tamari soy sauce
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ginger
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon mango powder (optional) or 1/2 teaspoon amchur (optional)
1 small onion, minced
6 garlic cloves, minced
1/4 cup sriracha sauce
4 boneless chicken breasts (breasts scored) or 2 -3 lbs chicken wings
14 ounces pumpkin puree
3/4 cup apple cider
3/4 cup sugar
1/2 teaspoon ground curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1 pinch chili pepper flakes (optional)
1 tablespoon apple liqueur (Korn)

Steps:

  • Marinade:.
  • Mix all the marinade ingredients together.
  • Pour half of the marinade over the chicken. Place the chicken in the refrigerator overnight turning often to ensure all sides get coated and penetrates the meat.
  • Heat the other half of the marinade and reduce to 1 cup. If more heat is desired add 1 tablespoon sriracha sauce. To be used to glaze the chicken. Can be prepped the day.
  • Remove from marinade and let drip away removing excess marinade.
  • Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, cinnamon, cardamom and optional pepper flakes in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 30-60 minutes. Depending if you use fresh or canned pumpkin. Add liquor off the fire stir, cover and set aside. Can be prepared the day before good chilled or warm.
  • Heat grill and oil grates.
  • Grill chicken legs until well browned on all sides, turning once, 30 to 40 minutes. Glaze the chicken the last 5 minutes with the reduced marinade.
  • Test:.meat near thigh bones should no longer be pink when tested with the tip of a knife.
  • Boneless chicken breasts will cook quicker so turn after 5-7 minutes glazes the flip after 5-7 minutes and glaze.
  • Wings over medium flame. You don't want too high of a temperature. You will also need to turn the wings frequently to avoid burning. It will mean standing by the grill, but you can cook a lot of chicken wings in about 15 to 20 minutes. Just before removing brush glaze over wings.
  • Serve with warmed Autumn Pumpkin Sauce for dipping.
  • FYI.
  • All grills are different temperatures.
  • Take advantage of indirect heat!
  • If the chicken browns quickly finish over Brown over direct then move to indirect heat.indirect heat.
  • All grills have hot spots so watch and be sure to move the chicken to spots on the grill so not to burn and completely cook the chicken.
  • As the time of the year makes grilling quicker or slower. So take care and watch and enjoy you food as it grills.
  • Be sure to Visit the grilling forum http://www.food.com/bb/viewforum.zsp?f=42 for any help!

Nutrition Facts : Calories 569.3, Fat 15.2, SaturatedFat 3.2, Cholesterol 89.3, Sodium 601.5, Carbohydrate 84.3, Fiber 1.7, Sugar 74.6, Protein 28.5

GRILLED APPLE HONEY CHICKEN



Grilled Apple Honey Chicken image

Found in an old flyer and tried it out. My kids loved the hint of apple flavor. Great grilling recipe for those summer days when you don't want to turn on an oven. Can be prepared in the oven under a broiler...4-6 inches from broiler - broil 15-20 minutes occasionally basting with glaze. ***For the Chef who asked - it is 1/3 cup apple jelly (not applesauce) that is the first ingredient - it is not showing up in the recipe even though it is there in the "edit tool" -- I tried to zmail you but you are not accepting outside zmails from another chef. I hope you find this note! ******

Provided by HokiesMom

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breast halves
1/3 cup apple jelly
1 tablespoon honey
1/2 teaspoon cinnamon
1/2 teaspoon salt

Steps:

  • Spray grill racks with non-stick spray and then preheat grill.
  • In a small bowl, combine all the ingredients except the chicken; blending well.
  • When ready to BBQ, brush chicken with jelly mixture and place on gas grill over medium heat (or on charcoal grill 4-6 inches from medium coals).
  • Cook for 15-20 minutes or until chicken is fully cooked (180F) - turning often so chicken does not burn on the outside and baste often with jelly mixture. (Throw away any leftover jelly mixture due to cross contamination).

Nutrition Facts : Calories 220.9, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 376.1, Carbohydrate 24.1, Fiber 0.4, Sugar 18.6, Protein 27.3

APPLE-MARINATED ROAST CHICKEN WITH GRILLED APPLE RINGS



Apple-Marinated Roast Chicken With Grilled Apple Rings image

This is one of our favorite Rosh Hashana dishes, I make it every fall and for our family it completely symbolizes autumn. You can bake the chicken as per the recipe, or you can also grill it over coals, it gives it a really special flavor.

Provided by Mirj2338

Categories     Chicken

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 (6 ounce) can frozen apple juice concentrate, thawed
1/4 cup maple syrup
3 tablespoons cider vinegar
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1 (3 lb) chicken, cut into serving pieces
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons margarine, melted
3 tablespoons maple syrup
1/4 teaspoon ground cinnamon
4 granny smith apples, peeled, cored and cut into 1/2 inch thick rings

Steps:

  • To make the chicken: Combine the apple juice concentrate, maple syrup, vinegar, oil, salt, cinnamon and pepper.
  • Put the chicken pieces in a large Ziploc bag with the above combined ingredients.
  • Marinate this in the fridge for 4 hours, or even overnight, turning occasionally.
  • Heat the oven to 375 degrees F.
  • Remove the chicken from the marinade and put the pieces into a baking pan and roast for 1 to 1 1/2 hours.
  • Let it rest for a bit.
  • Meanwhile, while the chicken is roasting, pour the marinade into a pot and bring to a boil.
  • Reduce the heat and let simmer for about 5 minutes.
  • In a small cup, stir together the cornstarch and water, and then stir it into the marinade.
  • Boil for about 1 minute until it thickens.
  • To make the apple rings: Stir together in a bowl the butter, maple syrup and cinnamon.
  • Add the apple rings and toss to coat.
  • Broil the apple rings about 4-6 inches from the heat for about 3 minutes each side, or, cook in a pan for about 2-3 minutes each side.
  • Serve the chicken with the sauce and the apples.

GRILLED CHICKEN BREASTS WITH APPLE-CRANBERRY GLAZE



Grilled Chicken Breasts With Apple-Cranberry Glaze image

Make and share this Grilled Chicken Breasts With Apple-Cranberry Glaze recipe from Food.com.

Provided by senseicheryl

Categories     Chicken Breast

Time 25m

Yield 4 pieces of chicken, 4 serving(s)

Number Of Ingredients 9

2 tablespoons red wine vinegar
2 tablespoons sugar
2 tablespoons dried cranberries, finely diced
1/2 cup apple preserves or 1/2 cup apple jam
1 dash salt, to taste
1 dash white pepper, to taste
4 (4 -6 ounce) boneless skinless chicken breasts
1 tablespoon olive oil
1 dash salt and pepper, to taste

Steps:

  • For the apple-cranberry glaze - In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the apple preserves or jam, whisk in the dried cranberries and bring it to a boil. Remove from heat. Season with salt and pepper to taste.
  • For the chicken - Preheat the grill to medium-high. Sprinkle the chicken with salt and pepper and drizzle with olive oil. Place the chicken on the grill and cook until the juices run clear, 6 to 8 minutes per side. Place the chicken on a serving platter and brush it with the apple-cranberry glaze.

Nutrition Facts : Calories 187.3, Fat 4.8, SaturatedFat 0.8, Cholesterol 65.8, Sodium 113.4, Carbohydrate 8.4, Fiber 0.2, Sugar 7.6, Protein 26.2

GRILLED CHICKEN AND APPLE SALAD



Grilled Chicken and Apple Salad image

A quick and easy salad that can hold its own, even when compared to upscale restaurant fare.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 6

1 pound boneless skinless chicken breast halves
1 package Betty Crocker™ Suddenly Salad® Caesar pasta salad mix
1/3 cup mayonnaise or salad dressing
1/4 cup apple juice
1 large unpeeled eating apple, cored and thinly sliced
1/2 cup chopped pecans, if desired

Steps:

  • Brush grill rack with vegetable oil. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning often, until chicken is golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut. Refrigerate chicken; continue with step 2.
  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well.
  • Stir Seasoning mix, mayonnaise and apple juice in large bowl.
  • Cut chicken into 2x1/2-inch strips. Stir chicken, pasta and apple into seasoning mixture. Just before serving, toss with Croutons and Parmesan Topping; sprinkle with chopped pecans. Cover and refrigerate leftovers.

Nutrition Facts : Calories 215, Carbohydrate 23 g, Cholesterol 35 mg, Fiber 2 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg

COPYCAT CHICK-FIL-A GRILLED CHICKEN AND ZESTY APPLE CIDER VINAIGRETTE



Copycat Chick-fil-a Grilled Chicken and Zesty Apple Cider Vinaigrette image

This recipe is honor of all of those who adore Chick-Fil-A's new Grilled Chicken AND their Grilled Market Salad AND their Zesty Apple Cider Vinaigrette. You're welcome. I. Am. Obsessed. with the Chick-fil-A Grilled Market Salad. Spicy Chicken. Fruit. Bleu Cheese. And that tangy Apple Cider Vinaigrette. Mamacita, I lurrrrrrrrrrve that stuff! It is, hands down, my favorite salad of all time and, when Chick-Fil-A introduced their new Grilled Chicken ... well, I grew to love it even more. When I finally cra

Provided by @MakeItYours

Number Of Ingredients 8

5 ounces Salad Mix (I have found a romain or iceberg blend to be best for the flavors in this salad)
½ cups of Blueberries
½ cup Sliced Strawberries
½ cup Diced Golden Delicious Apple (Granny Smith also works)
Blue Cheese Crumbles
Roasted and Sliced Almonds (or a nut blend of roasted almonds, pecans, and walnuts)
1-2 Copycat Chickfila Grilled Chicken Breasts, sliced
Zesty Apple Cider Vinaigrette

Steps:

  • Assemble the Salad as follows:
  • Greens
  • Fruit
  • Blue Cheese
  • Nuts
  • Sliced Grilled Chicken
  • Vinaigrette
  • Enjoy how easy it is and chow down!

APPLE PECAN GRILLED CHICKEN DINNER SALAD



Apple Pecan Grilled Chicken Dinner Salad image

My husband is completely obsessed with Wendy's Apple Pecan Salad and asked me to duplicate it at home. I am so pleased with the results and I know he will be tonight as well! Since becoming empty-nesters, we enjoy having large dinner salads at least once a week. Healthy, fresh and delicious! I have included my favorite raspberry vinaigrette recipe as well or feel free to use your favorite bottled raspberry, pomegranate, or strawberry vinaigrette. Recipe follows instructions.

Provided by Family Favorites @Quinnn

Categories     Chicken

Number Of Ingredients 9

3-4 - grilled boneless skinless chicken breasts (if pinched for time, i keep a bag of prepared grilled chicken breasts strips in my freezer for quick dinner salads, etc.)
1 - red delicious apple
1 - granny smith apple
3/4 - cup dried cranberries or craisins
3/4 - cup blue cheese crumbles
3/4 - cup sugared pecans or honey roasted cashews or almonds
- thinly sliced red onion rings, optional
- salad croutons, optional
1 - bag of salad mix (i like spring mix)

Steps:

  • Cut apples in half, leaving peel on, and core. (I like to use my melon baller to core when I want nice looking apple slices. See pic at left.) Slice into 1/4 inch slices.
  • Place mixed salad greens in a large, decorative salad bowl. Add apples, (red onions if using) craisins, sugared nuts of your choice, (croutons, if using) and crumbled blue cheese.
  • Warm grilled chicken breasts in microwave and slice into 1/2 inch strips. Fan on top of salad while hot and serve with vinaigrette below or your favorite bottled vinaigrette, raspberry, strawberry or pomegranate.
  • Raspberry Vinaigrette Instructions: 1/2 c. canola oil 10 frozen or fresh raspberries 3 Tbsp. raspberry vinegar, or to taste 2 Tbsp. raspberry jam 1 Tbsp. sugar, or to taste 2 tsp. Dijon mustard 1/4 tsp. onion powder Place all dressing ingredients in blender to emulsify. I use my immersion or stick blender for less cleanup. You can easily adjust the sweetness or tartness by adjusting the jam/vinegar ratio to customize it to your taste. Recipe for vinaigrette adapted from food.com.

GRILLED CHICKEN WITH APPLE GINGER GLAZE



Grilled Chicken with Apple Ginger Glaze image

Ginger and apples: another perfect combo.

Provided by Russ Myers @Beegee1947

Categories     Chicken

Number Of Ingredients 6

1/2 cup(s) low sodium teriyaki sauce
1/2 cup(s) apple jelly
2 teaspoon(s) ground ginger
2 tablespoon(s) fresh cilantro, chopped
- pepper, to taste
4 - boneless skinless chicken breast halves

Steps:

  • Mix teriyaki sauce, apple jelly and ginger in 1- quart saucepan. Heat to boiling, stirring constantly, until jelly is melted. Spoon half of the mixture into a small bowl; stir in cilantro. Set aside to serve with chicken.
  • Season chicken with pepper. Place chicken on preheated grill and cook for 15 to 20 minutes, turning and brushing with glaze mixture during last 10 minutes of grilling. Serve with reserved glaze mixture.

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