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Seattle Style Apple Glazed Chicken Recipe


The Beer Fox says, “Mouth-watering, with a touch of sweetness, this juicy, barbecued delight is a pleasure to the palate and demands center-stage on the dinner table. In this recipe, you will use frozen apple juice concentrate for more intense fruitiness. This produces a thicker glaze than one made with fresh apple cider. In the freezing process, the flavors are preserved; yet, in the sauce, the compressed flavors become released with an abundant flair.”

Recommended Brew: Dead Guy Ale, Rogue Brewery, Newport, Oregon USA

Style: Maibock /Helles Bock – Deep copper red with light effervescence – Pronounced sweet maltiness and fruity tones are tempered by the satisfying bitterness of Northwest hops.

3 lbs. chicken pieces
vegetable oil
salt and pepper (to taste)
1 six-ounce can frozen apple juice, thawed
½ C. brown sugar
¼ C. catsup
6 ounces Dead Guy Ale
½ teaspoon sage
2-1/2 teaspoons poultry seasoning
1/8 teaspoon Tabasco

Brush chicken with vegetable oil. Sprinkle with salt and pepper.

Combine apple juice, brown sugar, catsup, Dead Guy Ale, sage, poultry seasoning and Tabasco. Heat until sugar dissolves. Brush chicken with glaze, and grill over hot embers of hickory chips and charcoal. Continue to turn chicken, brushing frequently with Dead Guy glaze until thoroughly cooked.

NOTE: Chicken should not be pink inside when fully cooked.

Yummy serving suggestions: Grilled zucchini, peppers and carrots atop saffron rice will add appetizing color and complementary flavors as a side dish. You may also wish to core a few apples - fill each with 1 tablespoon butter, 1 tablespoon brown sugar, and 1/4 teaspoon cinnamon, then wrap each securely in aluminum foil and grill for 30-40 minutes while chicken is cooking.

* Health Benefit: Rich in protein, B-complex vitamins, vitamin C, phosphorus, iron, zinc
 

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Content copyright © 2014 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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