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Apple-Marinated Chicken & Vegetables

 Apple-Marinated Chicken & Vegetables
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
6 ServingsPrep: 20 min. + marinating Grill: 25 min.


  • 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

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Apple-Marinated Chicken & Vegetables (continued)

Directions (continued)

  • 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.
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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.