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Apple-glazed Barbecued Chicken with Spring Vegetables

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    Source: www.backwoodshome.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B6, H, C, E, P
    MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Chicken

    2. 1 cup apple juice

    3. 4 tablespoons sugar

    4. 2 teaspoons molasses

    5. 1/2 cup tomato puree

    6. 2 tablespoons cider vinegar

    7. 2 teaspoon dried thyme, crumbled

    8. 1/4 teaspoon hot pepper sauce

    9. 1 cut-up whole chicken (about 3 pounds)

    10. Vegetable oil

    11. Vegetables

    12. 1 tablespoon olive oil

    13. 1/2 cup sliced sweet onion

    14. 1 clove garlic, finely chopped

    15. 3/4 cup quartered tiny new potatoes

    16. 3/4 cup baby carrots, cut in half diagonally

    17. 3/4 cup asparagus pieces

    18. 3/4 cup sugar snap peas

    19. 1/2 cup quartered radishes

    20. 1/4 teaspoon salt

    21. 1/4 teaspoon pepper

    22. 1/2 teaspoon dried dill weed

    Instructions Jump to Ingredients ↑

    1. Chicken Stir the sugar into the apple juice until dissolved. Add the molasses, tomato puree, vinegar, thyme, and hot pepper sauce. Mix well.

    2. Reserve about 1/4 of the mixture.

    3. Place chicken pieces in a bowl or sealable plastic bag. Pour remaining 3/4 sauce mixture over the chicken and marinate at least one hour, or overnight in the refrigerator.

    4. Grill or broil chicken pieces 20 to 30 minutes, or until done. During the last few minutes of cooking, turn frequently, brushing with the reserved marinade.

    5. Vegetables Heat the oil in a deep skillet or wok. Cook the onion 2 minutes, add the garlic and cook another minute. Stir in the potatoes and carrots, cover, turn the heat to low, and cook until almost tender, about 4 minutes. If the vegetables start to brown, add a tablespoon of water.

    6. Add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender, about 4 minutes longer.

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