Apple Marinated Roast Chicken With Grilled Apple Rings Recipes

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ROASTED SPICED CHICKEN AND APPLES



Roasted Spiced Chicken and Apples image

Provided by Molly Yeh

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 18

One 3- to 4-pound chicken, patted dry
Kosher salt
2 tablespoons Baharat, recipe follows
1 small yellow onion, quartered
8 sprigs fresh thyme
4 sprigs fresh rosemary
4 Gala apples, cored and quartered
1 teaspoon sugar
1 tablespoon olive oil
Splash of apple cider vinegar
1 tablespoon coriander seeds
1 tablespoon black pepper seeds
1 tablespoon cumin seeds
1 teaspoon whole cloves
1/2 teaspoon cardamom seeds
2 tablespoons sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

Steps:

  • Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
  • Preheat the oven to 450 degrees F.
  • Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
  • Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
  • In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.

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.

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.

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

APPLE-MARINATED CHICKEN & VEGETABLES



Apple-Marinated Chicken & Vegetables image

I actually invented this chicken with vegetables dish at a campground, so you know it's easy. Using the same marinade for the meat and veggies keeps it simple so we can spend more time outside and less making dinner. -Jayme Schertz, Clintonville, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

1 cup apple juice
1/2 cup canola oil
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
3 tablespoons lemon juice
2 tablespoons minced fresh parsley
3 garlic cloves, minced
6 boneless skinless chicken breast halves (6 ounces each)
4 large carrots
2 medium zucchini
2 medium yellow summer squash

Steps:

  • In a small bowl, whisk the first seven ingredients until blended. Place 1 cup marinade and chicken in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Cut carrots, zucchini and squash lengthwise into quarters; cut crosswise into 2-in. pieces. Toss with 1/2 cup reserved marinade., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 165°, basting frequently with remaining marinade during the last 5 minutes. Keep warm., Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 10-12 minutes or until crisp-tender, stirring frequently. Serve with chicken.

Nutrition Facts : Calories 367 calories, Fat 16g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 3g fiber), Protein 37g protein.

GRILLED CHICKEN AND APPLES WITH ROSEMARY



Grilled Chicken and Apples With Rosemary image

I got this recipe from a cookbook years ago, and it remains one of my all-time favorite chicken recipes. The meat is so juicy and flavorful, and the apples taste like baked apples. It is such an easy meal to prepare and so delicious.

Provided by Susan K

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup apple juice
1/4 cup white wine vinegar
1/4 cup olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 boneless skinless chicken breast halves
2 golden delicious apples, cored and sliced into rings

Steps:

  • Combine juice, vinegar, oil, rosemary, salt, and pepper in a shallow baking dish or bowl.
  • Add chicken and apples; marinate in refrigerator for at least 30 minutes.
  • Cook chicken on a hot grill (or broiler) for about 20 minutes or until no longer pink, brushing several times with marinade.
  • Cook apples on grill (or under broiler)for last 6 minutes or so, until crispy-tender.

Nutrition Facts : Calories 243.6, Fat 10.6, SaturatedFat 1.7, Cholesterol 68.4, Sodium 175, Carbohydrate 8.9, Fiber 1.2, Sugar 7, Protein 27.4

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

ROASTED APPLE CURRIED CHICKEN WITH RICE



Roasted Apple Curried Chicken with Rice image

Chicken is bathed in a spicy honey mixture, then slow roasted with apples, onion and rice to make a delicious meal with little actual work.

Provided by KIMBLOOMFIELD

Categories     Main Dish Recipes     Curries     Chicken

Time 5h15m

Yield 6

Number Of Ingredients 13

½ cup honey
¼ cup maple syrup
5 tablespoons curry powder
4 tablespoons ground nutmeg
4 tablespoons paprika
3 tablespoons cayenne pepper
3 tablespoons whole black peppercorns
1 (6 pound) whole chicken
3 apples, cored and diced
3 shallots
2 small onions
3 cups water
3 cups brown rice

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • In a medium bowl, mix together the honey, maple syrup, curry powder, nutmeg, paprika, cayenne, and black peppercorns. Rub some of this mixture all over the chicken, including under the skin, and inside the cavity. Stuff the shallots, onions, and pieces of one apple into the chicken's cavity. Coat the remaining apples with the spice mixture, and place in a roasting pan. Place the chicken in the pan, and pour brown rice around the outside. Pour the water over the rice, making sure that all of the rice is down in the water.
  • Bake uncovered for about 5 hours. The chicken juices should run clear, and rice should be tender.

Nutrition Facts : Calories 1047.3 calories, Carbohydrate 131.9 g, Cholesterol 123 mg, Fat 36.2 g, Fiber 11.6 g, Protein 52.4 g, SaturatedFat 10.4 g, Sodium 131.3 mg, Sugar 43.7 g

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