Ingredients Jump to Instructions ↓

  1. 4 Boneless Skinless Chicken Thighs

  2. 4 Red Onion Rings , cut 4 Cored Green Skinned Apple Rings , cut 1/2" thick

  3. 3 Tbsp Apple Jelly , melted

  4. 1/4 cup Apple Juice

  5. 2 Tbsp Olive Oil

  6. 2 Tbsp Cider Vinegar

  7. 1 clove Garlic , crushed

  8. 1/4 tsp Ground Cinnamon

  9. tsp Ground Cloves

  10. tsp Ground Nutmeg

  11. 4 slices Cinnamon Raisin Bread

  12. 8 Sprigs Watercress , tough stems removed

  13. 1/4 cup Crumbled Goat Cheese

  14. Garnish: Mint Sprigs

Instructions Jump to Ingredients ↑

  1. Place chicken in a large plastic food bag with onion and apple rings. In a blender container, place jelly, apple juice, oil, vinegar and spices then blend until smooth. Add marinade to bag, seal and turn to coat chicken. Let marinate 1 hour in refrigerator. Prepare charcoal or gas grill and drain chicken. Place chicken on an oiled grill rack over medium high heat. Grill 12-14 minutes, turning and basting to brown evenly, and until thighs test done. After half of cooking time, drain onions and apples. Place on grill rack and grill, turning and basting, to brown evenly. During last 2 minutes of cooking, place bread slices on edge of the grill rack to toast. To assemble, top each bread slice with watercress, followed by an onion ring, an apple ring and a chicken thigh. Sprinkle cheese over top to garnish.


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