 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
6 tablespoon(s) apple juice |
6 tablespoon(s) lemon juice |
4 1/2 teaspoon(s) cider vingar |
4 1/2 teaspoon(s) canola oil |
1 1/2 teaspoon(s) dried thyme |
4 boneless skinless chicken breast halves (4 ounces each) |
2 medium tart apples, peeled and quartered |
1 tablespoon(s) honey |
2 teaspoon(s) cornstarch |
1/4 teaspoon(s) dried thyme |
3/4 cup(s) apple juice |
Directions:
1. • In a large bowl, combine the first five ingredients. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
2. • Drain and discard marinade from chicken. Dip apples in reserved marinade; set aside. Combine honey with the remaining marinade.
3. • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until a meet thermometer reads 170°, basting frequently with the honey marinade.
4. • Grill apples, uncovered, for 3-5 minutes, basting and turning frequently or until lightly browned.
5. • In a large saucepan, combine the cornstarch, thyme and apple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the grilled apples; stir into sauce. Serve with chicken.
|
|