- 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
- 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.
- Cut carrots, zucchini and squash lengthwise into quarters; cut crosswise into 2-in. pieces. Toss with 1/2 cup reserved marinade.
- 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.
- 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 chicken with vegetables. Yield: 6 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Apple-Marinated Chicken & Vegetables
Sort By :
"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."
"This was so good!!! Loved the sweetness of the marinade!! The whole family loved it!"