This easy Crab Apple Jelly Glazed Chicken is a perfect fall dish. My mom has been supplying me with crab apple jelly for as long as I can remember. If you can get some homemade crab apple jelly your should try it.
Picking Crab Apples for Crab Apple Jelly Glazed Chicken
Every fall my mom used to make crab apple jelly with the apples from her tree. Picking apples is fun for kids since it likely involves climbing a tree. I remember the first time my son was asked to pick crab apples. He was about ten years old and was thrilled to be allowed to go on the roof for this job. As soon as he saw the street below he asked, “Can I throw apples at those people down there?” The answer was no but I don’t think all of the apples he picked went in his bucket.
My son is not as enthusiastic about picking apples as he once was but he still loves crab apple jelly. He says this recipe is on his list of favourites to make when he moves out.
From Everyday to Gourmet
Although I have a year round supply of crab apple jelly I only make this dish in late summer. To serve it to company I make skewers which always look nice. I also make sure to marinate the meat over night for maximum flavour. To serve the chicken I garnish a platter with fresh mint and edible flowers from my garden. There’s no mint in the recipe, I just like how it looks.
In the comments below let me know if you pick crab apples, make jelly or made this recipe.
More Chicken Recipes
|6 oz crab apple jelly|
|2½ Tbsp extra virgin olive oil|
|2½ Tbsp vegetable oil|
|1 Tbsp minced garlic|
|salt and pepper to taste|
|4 skinless boneless chicken breast halves OR|
|8 skinless boneless chicken thighs|
- Put the crab apple jelly in a medium saucepan over medium heat until melted. Stir in the oil and garlic. Cool marinade. Reserve 2 tablespoons of marinade for finishing.
- Sprinkle chicken with salt and pepper. Pour remaining marinade over the chicken and let marinate for at least 2 hours or overnight.
- Preheat barbecue to medium-high heat. Grill chicken until cooked through, basting frequently with marinade for the first half of the cooking time.
- Brush chicken with reserved 2 tablespoons marinade. Transfer to a platter and serve.