Ingredientes para Apple Bbq Sauce For Chicken
- Boneless Skinless Chicken Breasts, as needed
- 1 cup plus extra for basting apple juice
- 1/4 cup ketchup
- 1 cup apple cider vinegar
- Soy Sauce
- 2 teaspoons garlic powder
- White Pepper
- Apple
- Onion
- Green Peppers
- 1/4 teaspoon black pepper
- 1 tablespoon paprika
- Chili Powder
- Celery Salt
- 1/4 teaspoon cayenne pepper (optional)
- Dry Mustard
- 1 teaspoon smoked paprika
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Cómo preparar Apple Bbq Sauce For Chicken
- In a medium saucepan, combine 1 cup apple cider vinegar, 1 cup apple juice, ½ cup brown sugar, ¼ cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon cayenne pepper (optional).
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low, and simmer for 15 minutes, or until the sauce has thickened slightly, stirring occasionally.
- While the sauce simmers, prepare the chicken rub: In a small bowl, combine 2 tablespoons brown sugar, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Generously rub the spice mixture all over your chicken pieces.
- Preheat your grill to medium-high heat.
- Grill the chicken for approximately 20-25 minutes, basting frequently with apple juice to keep it moist. Internal temperature should reach 165°F (74°C).
- During the last 5 minutes of grilling, brush the chicken generously with the apple BBQ sauce.
- Remove the chicken from the grill and let it rest for 5 minutes before serving. Serve with extra sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
84g
Fat
2g
Carbs
9g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Main Dish Condiments Etc Fruit Poultry American Oven Holiday Event Summer Broil Chicken Dietary Spicy Seasonal Independence Day Savory Sauces Apples Meat Chicken Breasts Taste Mood Savory Equipment
