This easy Crabapple Jelly Glazed Chicken is naturally gluten free and a perfect summer or fall dish. I used to have a years supply of my mom's crabapple jelly yet I always make this recipe at the end of summer when crabapples are plentiful.
If you can't get your hands on homemade crabapple jelly you can buy apple jelly at the grocery store. If you've never seen it just go to the jam section, it's hiding in there somewhere.
Ingredients
Every fall my mom used to make crabapple jelly with the apples from her tree. Picking apples is a fun tradition for kids, especially if they get some jars of jelly when it's made. If they get to help make the jelly that can be fun too.
- Chicken
- Crabapple jelly
- Olive oil & vegetable oil - Over the years I've changed to just olive oil but I always wonder if someone could actually tell the difference.
- Garlic
See recipe card for exact amounts.
Top Tip
Dress up a simple recipe and serve it to friends. I simply thread the chicken onto metal skewers for a gourmet presentation. I make sure to marinate the meat over night for maximum flavour and garnish the platter with fresh herbs or edible flowers from my garden. That makes it look and feel like a farm-to-table dish.
Crabapple Jelly Glazed Chicken
Ingredients
- 4 skinless, boneless chicken breast halves (8-10 skinless, boneless chicken thighs)
- salt and pepper
MARINADE/GLAZE
- 6 oz crabapple jelly* (170 grams)
- 2½ tablespoon extra virgin olive oil
- 2½ tablespoon vegetable oil
- 1 tablespoon finely chopped garlic
Instructions
- In a small saucepan over medium-low heat combine crab apple jelly, oil and garlic. Stir until melted. Reserve 2 tablespoons of marinade for final glaze. Cool.
MARINATE CHICKEN
- Sprinkle chicken with salt and pepper. Pour marinade over the chicken and let marinate for at least 2 hours or overnight.
COOKING
- Preheat barbecue to medium-high heat. Grill chicken basting with marinade for the first half of the cooking time.
- Discard marinade and turn chicken.
- Cooking time will vary based on the size of pieces. Approximately 6 minutes per side for chicken breasts, 4 minutes per side for skewers.
- Brush with reserved marinade for last half of the cooking time. Transfer to a platter and serve.
Notes
Nutrition
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