Apple Marinated Roast Chicken With Grilled Apple Rings Food

GRILLED APPLE CIDER VINEGAR CHICKEN

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!

APPLE-MARINATED CHICKEN & VEGETABLES

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.

APPLE-MARINATED ROAST CHICKEN WITH GRILLED APPLE 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

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 CHICKEN AND APPLES WITH ROSEMARY

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.

GRILLED CHICKEN WITH 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 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 CIDER-MARINATED GRILLED CHICKEN

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).

GRILLED APPLE CHICKEN

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.

GRILLED APPLE-AND HERB-MARINATED PORK CHOPS AND POTATOES

Steps:

• Arrange the pork chops in one layer in a large shallow dish. In a kettle combine the potatoes with enough water to cover them by 1 inch, simmer them for 10 minutes, or until they are just tender, and drain them. In a blender blend together well the apple juice concentrate, the jelly, the oil, the vinegar, the Worcestershire sauce, the mustard, the rosemary, the sage, the salt and the pepper. Halve the potatoes and in a bowl toss them gently with 1/4 cup of the apple and herb marinade. Pour the remaining marinade over the chops, coating them thoroughly, and let the chops and the potatoes marinate separately, covered and chilled, overnight.
• Grill the chops, the marinade discarded, on an oiled rack set 5 to 6 inches over glowing coals for 7 to 8 minutes on each side, or until they are just cooked through. Grill the potatoes, cut sides down, for 10 minutes, or until they are golden brown.