Dinner ready in just 25 minutes! Enjoy this delicious grilled chicken, dressed with a sweet and spicy Asian-style glaze.
(12-oz.) jar apple jelly
teaspoon garlic powder
tablespoons soy sauce
tablespoons honey mustard
boneless skinless chicken breast halves
Heat grill. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil over medium heat. Boil 1 minute, stirring constantly.
When ready to grill, lightly brush glaze on one side of each chicken breast half. Place chicken, glaze side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Lightly brush glaze over chicken; cook 5 to 8 minutes.
Turn chicken; cook an additional 5 to 8 minutes or until fork-tender and juices run clear. Bring any remaining glaze to a boil; serve with chicken.
One 3 to 3 1/2 lb. cut-up frying chicken, skin removed, can be substituted for the chicken breasts. Grill the chicken as directed in the recipe for 40 to 50 minutes or until chicken is fork-tender and juices run clear, brushing with glaze frequently and turning once.
Serve the chicken with steamed ears of corn (with herb butter) and a cucumber and tomato salad dressed with vinaigrette.
To broil chicken, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Other Carbohydrate; 4 Very Lean Meat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.