Apple Juice Glazed Chicken Food

APPLE-GLAZED CHICKEN THIGHS

Steps:

• Sprinkle chicken with seasoned salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Add juice and thyme to skillet. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half. Return chicken to pan; cook, covered, over medium heat 3-4 minutes longer or until a thermometer inserted in chicken reads 170°.

EASY APPLE JUICE CHICKEN

Steps:

• Boil 1 1/2 cup of apple juice in a pan.
• Add 1 lb of cubed chicken breast.
• Add a pinch of salt and pepper if using.
• Cover pan and let the chicken simmer for 10-15 minutes.
• Cook until apple juice reduces to a glaze consistency and covers chicken entirely.
• Serve, share, and enjoy.

APPLE-GLAZED BARBECUED CHICKEN

Steps:

• 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.
• 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.
• To broil the chicken instead of grilling it, coat the rack of a broiling pan with nonstick spray.
• 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.
• Broil 4 inches from the heat for 5 minutes.
• Turn the chicken over and brush again with the remaining ketchup mixture.
• Broil for 4 to 6 minutes, or until the chicken is tender and cooked through.
• Discard any remaining ketchup mixture.

CIDER-GLAZED CHICKEN WINGS WITH APPLE SALAD

Steps:

• Brush 2 baking sheets with olive oil, place in the upper and lower thirds of the oven and preheat to 450˚. Toss the wings in a large bowl with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Divide the wings between the hot baking sheets; use tongs to space them out as much as possible. Roast, switching the pans halfway through, until the wings are crisp and golden, about 30 minutes.
• Meanwhile, combine the cider, 1/3 cup vinegar and the Worcestershire sauce in a small saucepan. Bring to a simmer over high heat, then lower the heat to medium and cook until reduced to 1/2 cup, about 12 minutes. Whisk in the butter.
• Once the wings are done, combine all the wings on one baking sheet and turn on the broiler. Brush the wings with about one-quarter of the cider sauce and broil until glazed, 1 to 2 minutes. Flip and broil 1 more minute. Transfer to a large bowl and toss with the remaining cider sauce.
• Toss the apples, celery and leaves, half of the scallions, the olive oil and the remaining 2 teaspoons vinegar in a bowl; season with salt and pepper. Divide the salad and wings among plates; top with the remaining scallions.

APPLE CIDER CHICKEN

Steps:

• Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

APPLE HONEY GLAZE

Steps:

• Combine honey, apple juice, molasses, barbeque sauce, cinnamon, and nutmeg together in a saucepan; bring to a soft boil. Reduce heat and simmer, stirring occasionally, until glaze is smooth and thickened, about 15 minutes.

JUICY GRILLED GLAZED AUTUMN CHICKEN WITH APPLE PUMPKIN SAUCE

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!

APPLE-GLAZED BARBECUED CHICKEN

Steps:

• Combine first 6 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves.
• Prepare barbecue (medium-high heat). Brush chicken with oil. Season generously with salt and pepper. Grill until chicken is almost cooked through, turning occasionally, about 20 minutes. Brush with glaze and continue grilling until chicken is tender and cooked through, brushing chicken frequently with glaze and turning occasionally, about 10 minutes longer.

APPLE-ORANGE GLAZED CHICKEN FOR TWO

Steps:

• Salt and pepper chicken breasts.
• Melt butter in an 8-inch skillet or 3-qt. saucepan over medium heat. Cook chicken in butter about 5 minutes, then add red wine vinegar (vinegar will smell awful when reducing, but taste great in the end). Cook another 10 minutes, turning once, or until juice of chicken is no longer pink when center of thickest piece is cut.
• While chicken is cooking, mix cornstarch and mustard in a small bowl. Stir in remaining ingredients.
• Place chicken on serving plate; cover to keep warm.
• To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.

APPLE HONEY GLAZED CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix apple jelly, honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.
• Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

APPLE-GLAZED ROAST CHICKEN AND RICE

Steps:

• GLAZE:
• In a 1-1/2- to 2-quart saucepan stir together vinegar and jelly.
• Heat; stir over medium heat.
• Bring to boiling.
• Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently.
• Remove from heat.
• Stir in apple pie spice.
• Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)
• CHICKEN:.
• Preheat oven to 325°F
• Skewer neck skin of chicken to back; tie legs to tail.
• Twist wing tips under back.
• Place chicken, breast side up, on a rack in roasting pan.
• Sprinkle with salt.
• Roast, uncovered, 1-1/4 hours.
• Cut string.
• Place apples around chicken.
• RICE:.
• Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside.
• Brush chicken and apples with some of one portion of glaze.
• Sprinkle with pepper.
• Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice.
• Stir green onion into rice.
• Transfer rice to platter; top with chicken and apples.
• Cover with foil.
• SAUCE:
• Skim fat from juices in roasting pan; discard.
• Pour remaining glaze portion into the roasting pan.
• Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze).
• Strain; season to taste with salt and pepper.
• Transfer to gravy boat.
• Garnish with sage. Makes 6 servings.

APPLE-MAPLE GLAZED CHICKEN BREASTS

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups apple cider, corn syrup, maple syrup, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
• Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
• Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
• Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons apple cider. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.