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Apple-Marinated Chicken & Vegetables Recipe
Apple-Marinated Chicken & Vegetables Recipe photo by Taste of Home

Apple-Marinated Chicken & Vegetables Recipe

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I actually invented this at a campground, so you know it's easy. Using the same marinade for the chicken and veggies keeps it simple so we can spend more time outside and less making dinner. —Jayme Schertz, Clintonville, Wisconsin
TOTAL TIME: Prep: 20 min. + marinating Grill: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 25 min.
MAKES: 6 servings


  • 1 cup apple juice
  • 1/2 cup canola oil
  • 1/4 cup packed brown sugar
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • 3 garlic cloves, minced
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 4 large carrots
  • 2 medium zucchini
  • 2 medium yellow summer squash

Nutritional Facts

1 chicken breast half with 1 cup vegetables equals 367 calories, 16 g fat (2 g saturated fat), 94 mg cholesterol, 378 mg sodium, 19 g carbohydrate, 3 g fiber, 37 g protein.


  1. In a small bowl, whisk the first seven ingredients until blended. Place 1 cup marinade and chicken in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade.
  2. Cut carrots, zucchini and squash lengthwise into quarters; cut crosswise into 2-in. pieces. Toss with 1/2 cup reserved marinade.
  3. Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 165°, basting frequently with remaining marinade during the last 5 minutes. Keep warm.
  4. Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 10-12 minutes or until crisp-tender, stirring frequently. Serve with chicken. Yield: 6 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Originally published as Apple-Marinated Chicken & Vegetables in Simple & Delicious August/September 2014, pjls

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Nov. 9, 2015

"Pretty good. Although I did think that the flavor of the marinade was far better with the chicken and carrot than it was with the squash."

Reviewed Aug. 4, 2015

"Oh me oh my! This was a great find! I made the chicken and veggies this weekend for a birthday BBQ and it turned out great! The chicken was very juicy. I didn't have a grill wok, so I tossed the veggies in the marinade then made a foil steam pack and steamed them on the grill. My husband talked about the chicken for 2 days afterword, and our 1 year old loved it! This will definitely be a go-to from here on out. Maybe make kebobs next time.... The only thing I'd change is to make MORE marinade! :) It didn't seem like enough to really flavor the chicken/vegetables."

Reviewed Aug. 2, 2015

"Making this today but don't have summer squash and will add onions and cherry tomatoes. Nummy."

Reviewed Jun. 18, 2015

"Pretty good! This was easy to make, and tastes good. There's a hint of sweetness to it that everyone liked. I'll make this again."

Reviewed Jun. 29, 2014

"This was so good!!! Loved the sweetness of the marinade!! The whole family loved it!"

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