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Associate.com - Share Your Recipe!

Recipe Name: Apple-glazed Barbecue Chicken Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 6 ounce frozen apple juice
concentrate thawed
1/4 Cup(s) Reduced-sodium ketchup
2 Tablespoon(s) Packed brown sugar
1 Tablespoon(s) Cider vinegar
1 Teaspoon(s) Dried thyme
1/8 Teaspoon(s) Hot-pepper sauce
6 Boneless, skinless chicken
breast halves 4 ounces
each
Directions:
by Prevention Magazine, http://www.healthyideas.com Before After
Calories 317 159 Fat (g.) 10 2 % Calories from Fat 28% 11% Cholesterol
(mg.) 69 46 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 (see the Test Kitchen Tip below). 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. TEST KITCHEN
TIP: When grilling, here's how to test the temperature of the coals:
Place your hand 4 inches over the heat source. Count the number of
seconds that the palm of your hand can withstand the heat before you
have to remove your hand. For a hot temperature, that should be 2
seconds. For a medium-hot temperature, it should be 3 seconds. Medium
heat would be 4 seconds, and low would be 5 seconds. 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. Makes 6 servings. Posted to Digest eat-lf.v097.n184 by "Tina
D. Bell" <tdbell@altair.csustan.edu> on Jul 20, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 382
Calories From Fat: 31
Total Fat: 3.4g
Cholesterol: 48.7mg
Sodium: 474.5mg
Potassium: 571.9mg
Carbohydrates: 58.5g
Fiber: 1.8g
Sugar: 18.3g
Protein: 26.9g


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