APPLE HONEY GLAZED CHICKEN
This is my favorite chicken recipe. Everyone in my family loves this recipe and it is super easy!
Provided by efisher
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 6
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).
Nutrition Facts : Calories 252.2 calories, Carbohydrate 33 g, Cholesterol 64.6 mg, Fat 2.7 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 0.8 g, Sodium 440.9 mg, Sugar 29.8 g
APPLE JELLY CHICKEN
Make and share this Apple Jelly Chicken recipe from Food.com.
Provided by SJG3483
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a sauce pan, melt the better and combine with the juice and spices.
- Put chicken in a pan.
- Pour liquid over chicken.
- Top each piece with a dollop of jelly.
- Bake at 350 for 20 minutes or until chicken is fully cooked.
Nutrition Facts : Calories 452.4, Fat 29.2, SaturatedFat 6.7, Cholesterol 96.8, Sodium 278.1, Carbohydrate 14.9, Fiber 0.2, Sugar 11.7, Protein 31.8
ALL TIMES FIERY APPLE WINGS
Provided by Food Network
Time P1DT1h15m
Yield 2 to 3 servings
Number Of Ingredients 21
Steps:
- Combine the ginger cider, sweet cider, salt and 1 cup water in an airtight container. Tie the juniper, peppercorns and bay leaves up in some cheesecloth to keep it together (this is called a sachet). Rinse the chicken wings, then add them to the container and store, refrigerated, overnight or for up to two days.
- Preheat the oven to 350 degrees F.
- Mix together the paprika, garlic powder, onion powder, chili powder, oregano, and salt in a large bowl. Remove the wings from the brine and rinse thoroughly. Rub the wings with the spice mixture and place on a baking sheet. Bake until an internal temperature of 165 degrees F is reached, 30 to 45 minutes. Serve with Fiery Apple Wing Sauce.
- Combine the hot sauce, cider, cider syrup, garlic powder, onion powder and cayenne in a large saucepan. Cook for 30 to 45 minutes on medium heat.
- Melt the butter in a separate saucepan. Once the sauce base has cooked down slowly, stream the melted butter into the base while whisking thoroughly to emulsify.
APPLE-GLAZED ROAST CHICKEN AND RICE
The glimmering, crispy skin of this chicken dish gets its flavor from a sweet-tart blend of apple jelly and cider vinegar. Tip: To save time, cook the rice and chicken together in a casserole dish with a tight-fitting lid. That way the rice will remain moist as it bakes.
Provided by Annacia
Categories Whole Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 782.1, Fat 40.9, SaturatedFat 12.3, Cholesterol 183.3, Sodium 207.1, Carbohydrate 60.8, Fiber 4.4, Sugar 44.5, Protein 42.5
APPLE COUNTRY CHICKEN SALAD
Make and share this Apple Country Chicken Salad recipe from Food.com.
Provided by Melaine
Categories Chicken
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix mayonnaise, orange juice, apple jelly and lemon juice.
- Add cut chicken, celery and apples. Toss to coat all pieces.
- Season with salt and chill until ready to serve.
- Sprinkle with chopped walunts to garnish and add crunch.
Nutrition Facts : Calories 377.4, Fat 17.7, SaturatedFat 2.9, Cholesterol 57.6, Sodium 228.1, Carbohydrate 37.4, Fiber 3.2, Sugar 24.6, Protein 19.7
APPLE JELLY (FROM JUICE)
My husband loves apple-cinnamon jelly and we just could not find anything he liked at the big box grocer, so I came up with this. I have to say that the applesauce bonus is one of the great things about this recipe. It's great!
Provided by HappyAZGirl
Time 14h10m
Yield 160
Number Of Ingredients 8
Steps:
- Core apples but leave on peel.
- Pour apple juice and concentrate into a large, heavy pot. Add apples, 4 cinnamon sticks, and ground cinnamon. Bring to a boil and cook until apples are soft, about 15 minutes.
- Remove apples with a slotted spoon and place in a food processor. Pulse until no longer chunky, then put back into the pot and cook for another 15 minutes.
- Meanwhile, inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Use a fine mesh strainer to strain out apples, and place applesauce in a container and refrigerate to eat later. Strain juice again using many layers of cheesecloth. Pour the liquid back into the pot with the cinnamon sticks.
- Add sugar and pectin and bring to a rolling boil, adding butter just before it boils to keep it from foaming.
- Ladle into the prepared jars, adding a fresh cinnamon stick to each jar if desired. Place the seals and lids on the jars, making sure to clean the rims of any syrup that may have gotten on the mouths of the jars.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
- Remove the jars from the stockpot and place them upside down on a towel for 45 minutes to help the lids to seal. Turn jars over and let rest for 12 to 24 hours.
Nutrition Facts : Calories 50.8 calories, Carbohydrate 13 g, Fiber 0.2 g, Sodium 1 mg, Sugar 12.6 g
APPLE JELLY
Traditional and delicious homemade jelly.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT40m
Yield 100
Number Of Ingredients 5
Steps:
- Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
- Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
- Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.2 g, Cholesterol 0.1 mg, Fiber 0.4 g, Sodium 0.5 mg, Sugar 16.6 g
APPLE PEPPER CHICKEN
I found this recipe in our news paper. It has a savory sauce, not to sweet with a hint of heat. I use Braswell's Red Pepper Jelly, and I find this in the jams and jelly section of my local grocery store. I serve this over Uncle Ben's long grain rice.
Provided by Sandy Doenges
Categories Chicken Breast
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken and pat dry with a paper towel. Combine flour, lemon pepper seasoning and garlic powder in a shallow bowl or a ziplock bag. Dredge chicken in the flour mixture and coat well.
- Heat oil in a large skillet. brown chicken and remove from pan.
- Add onions to the pan and cook until tender. Add apple juice and jelly. Cook and stir until jelly melts and sauce thickens.
- Add chicken and apple slices back into the pan. Cover and reduce heat to low. Cook 30 minutes or until chicken is completely done and apple slices are tender.
Nutrition Facts : Calories 459.3, Fat 8.5, SaturatedFat 1.3, Cholesterol 68.4, Sodium 392, Carbohydrate 69, Fiber 2.1, Sugar 46.3, Protein 28.5
CRAB APPLE JELLY
Treat family and friends to homemade crab apple jelly - make up jars and enjoy with meat and game, or in cake fillings
Provided by Clare Knivett
Time 55m
Yield Makes 2 x 320ml jars
Number Of Ingredients 4
Steps:
- Wash and drain the fruit, then cut the apples in half and add to a large, heavy-based saucepan with an equal quantity of water and the pared lemon zest. Bring to the boil, then reduce the heat and simmer for 20-25 mins until the apples are pulpy. Stir occasionally using the back of a wooden spoon to help break down the fruit.
- Remove from the heat and allow to cool a little. Place the fruit pulp in a jelly bag and allow the juice to drip through into a large bowl (this will take several hours, so doing this overnight is ideal). If you force the fruit through, this will create a cloudy jelly.
- Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
- Weigh the fruity liquid and return to a large saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar).
- Add the sugar to the juice with the lemon juice, and stir over a medium heat until completely dissolved. Turn up the heat and bring the fruit to the boil. Stir occasionally and allow to boil hard for about 8 mins, removing any scum with a spoon. If using a thermometer, you're looking to reach 105c. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the liquid to the plate. Allow to sit for a minute, then push your finger through the liquid. If it starts to wrinkle, the jelly is ready. If not, return to the boil and try again after another minute.
- Pour into sterilised jars and allow to cool completely. Store in a cool, dark place.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber
TANGY GLAZED CHICKEN
A flavorful sauce with a hint of orange and sweet apple jelly is perfect over bone-in chicken breasts. Serve with potatoes or rice and a salad. -Barbara Haney, St Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt if desired. In a large skillet, melt butter over medium heat; brown chicken on all sides. Remove and keep warm. , In the pan drippings, saute onion and celery until tender. Add the remaining ingredients; cook and stir until jelly is melted. Return chicken to pan. Cook, uncovered, for 30-35 minutes or until a thermometer reads 170°. Remove skin if desired. Top chicken with onion mixture.
Nutrition Facts : Calories 505 calories, Fat 13g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 363mg sodium, Carbohydrate 59g carbohydrate (53g sugars, Fiber 1g fiber), Protein 39g protein.
CRAB APPLE JELLY
Use the crab apples from the garden - they're not readily available commercially - to make this delicious recipe
Provided by letardis
Time 2h
Yield Makes Jars
Number Of Ingredients 0
Steps:
- Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
- Bring to the boil and simmer until the fruit is soft (about 30 minutes).
- Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Do NOT squeeze the bag or it will make the juice cloudy.
- The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
- Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.
- When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place.
APPLE BBQ SAUCE CHICKEN WINGS
Make and share this Apple BBQ Sauce Chicken Wings recipe from Food.com.
Provided by Chef 52Jimh
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F.
- Combine first 6 ingredients and process the apple, onion, and green pepper in a food processor. Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes.
- While the sauce is heating up,place all the Rub ingredients in a bowl and stir together with a spoon. Rub chicken wings on all sides with the spice mixture.
- Arrange chicken wings in a pan that you have lined with foil and sprayed with cooking spray.
- Bake in preheated oven for 15 minutes.
- After wings have baked for 15 minutes, remove from oven, pour sauce over the wings making sure they are coated on all sides and return to oven.
- Bake for 20 more minutes turning occasionally (every 4 to 5 minutes) so that they are well coated.
- Remove from oven and enjoy!
BBQ-JELLY GLAZED CHICKEN
A quick 30-minute marinade in BBQ sauce and grape jelly gives this broiler-fryer chicken its sweet and tangy glaze.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Mix barbecue sauce and jelly until blended. Reserve 1/4 cup sauce mixture; pour remaining over chicken in shallow dish. Turn to evenly coat both sides of each piece. Refrigerate 30 min. to marinate.
- Heat oven to 400°F. Remove chicken from marinade; discard marinade. Place chicken, skin sides up, on rack in foil-lined pan.
- Bake 40 to 50 min. or until chicken is done (165ºF). Brush with reserved sauce before cutting into pieces to serve.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g
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