Grilled Apple- and Ginger-Glazed Chicken Breasts

Grilled Apple- and Ginger-Glazed Chicken Breasts

Liven up a store-bought glaze with apply jelly and herbs for a marvelous 30-minute main dish.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

2

servings

2
tablespoons teriyaki baste and glaze (from 12-oz bottle)
2
tablespoons apple jelly
1/2
teaspoon grated gingerroot
2
teaspoons chopped fresh cilantro
2
boneless skinless chicken breasts (5 oz each)
  1. Heat gas or charcoal grill. In 1-quart saucepan, mix teriyaki glaze, apple jelly and gingerroot. Heat to boiling, stirring constantly, until jelly is melted. Spoon half of the mixture into small bowl or custard cup; stir in cilantro. Set aside to serve with chicken.
  2. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with apple-ginger mixture during last 10 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Serve with reserved apple-ginger mixture.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Buy a larger piece of gingerroot and use what you need for this recipe. Wrap up the rest of the unpeeled root and freeze it until needed at a later date.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 490mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 0g,
    • Sugars 14g),
  • Protein 32g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 4 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.