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Apple Thyme Chicken

 Apple Thyme Chicken
Apples and chicken may seem like an unusual combination, but they make a wonderful meal when grilled to perfection, The thyme marinade gives a boost of flavor and tenderizes the chicken nicely. —Peter Halferty of Corpus Christi, Texas
4 ServingsPrep: 20 min. + marinating Grill: 15 min.


  • 6 tablespoons apple juice
  • 6 tablespoons lemon juice
  • 4-1/2 teaspoons cider vinegar
  • 4-1/2 teaspoons canola oil
  • 1-1/2 teaspoons dried thyme
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 medium tart apples, peeled and quartered
  • 1 tablespoon honey
  • SAUCE:
  • 2 teaspoons cornstarch
  • 1/4 teaspoon dried thyme
  • 3/4 cup apple juice


  • In a large bowl, combine the first five ingredients. Pour half of the
  • marinade into a large resealable plastic bag; add chicken. Seal bag
  • and turn to coat; refrigerate for at least 2 hours. Cover and
  • refrigerate remaining marinade.
  • Drain and discard marinade from chicken. Dip apples in reserved
  • marinade; set aside. Combine honey with the remaining marinade.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill chicken, covered, over medium
  • heat for 4-6 minutes on each side or until a meet thermometer reads
  • 170°, basting frequently with the honey marinade.

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Apple Thyme Chicken (continued)

Directions (continued)

  • Grill apples, uncovered, for 3-5 minutes, basting and turning
  • frequently or until lightly browned.
  • In a large saucepan, combine the cornstarch, thyme and apple juice
  • until blended. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Slice the grilled apples; stir into sauce. Serve with
  • chicken. Yield: 4 servings.
Nutritional Facts: One serving (1 chicken breast half with 1/4 cup sauce) equals 266 calories, 3 g fat (1 g saturated fat), 66 mg cholesterol, 76 mg sodium, 22 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.