Sue Freeman Posted 8-11-98
Cider Glazed Chicken
6 bonelss, skinless chicken breasts
3 Tbls. cider vinegar
1 tsp. chopped garlic
1 sprig fresh rosemary chopped, about 2 tsp.
Salt and Pepper to taste
1 1/2 cups apple cider (You can use l small can of frozen apple juice
concentrate thawed and not diluted)
1/3 cup veggie oil
1 shallot peeled and chopped
3 sprigs fresh thyme, about 2 tsp.
4 cups apple cider (You can use 2 large cans of frozen apple juice thawed and not diluted)
Prepare marinade by combining all but the 4 cups cider. Add chicken and allow to marinate for about 3 hours.
To Prepare Glaze:
Simmer the apple cider or the apple juice until it has reduced to about one cup. It will be the consistency of syrup so watch so it doesn't burn. If you use the frozen concentrate it is going to reduce much more quickly so watch that.
To grill Chicken:
Allow the grill to get hot then lightly oil the grates. Lay marinated chicken breasts on the grate what would have been skin side down. Allow to cook for a few minutes and turn over. As the second side cooks, brush the chicken with the glaze. Turn again and glaze again while other side cooks a few minutes, keep turning and glazing until chicken gets to be a deep amber color and is done.