Prep 10 mins
Cook 45 mins
We eat a lot of chicken and I'm always looking for new ways to fix it. My husband loves apple butter so when I found this recipe in The Chicago Tribune, I had to try it! The instructions are for cooking indoors, on a grill pan, but I cooked it outdoors on my gas grill.
- 1 cup apple butter
- 3 tablespoons yellow mustard
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 teaspoon celery seed
- 1 medium onion, minced
- 1 broiler-fryer chickens, cut up or 5 bone-in skin-on chicken breast halves
- 1 teaspoon salt
- fresh ground pepper
- Heat the apple butter, mustard, butter, sugar, celery seed and onion to a boil in a medium saucepan over medium-high heat. Remove from heat; cool.
- Place the chicken in a food storage bag. Pour half of the apple butter mixture over the chicken; reserve remaining mixture. Seal bag; smush around so the chicken gets thoroughly coated. Refrigerate 1 hour.
- Heat a grill pan over high heat. Brush off extra sauce from the chicken and discard. Cook chicken, in batches if necessary, turning occasionally, until browned, about 20 minutes. Continue cooking, brushing with reserved marinade, until chicken is cooked through, 15-25 minutes longer.
Awesome! I always use boneless skinless chicken breast for this recipe. We love this recipe. The only thing I do different is use 1/2 the amount of celery seed.
I too wanted a "sweet" tasting chicken and after reading these two reviews, I decided to change it up a bit to accomplish the taste I was looking for. I increased the apple butter to 1 and 1/2 cups and doubled the sugar to 4 tablespoons (yes...I know it makes it not healthy!) This little change made a big difference than the original recipe. A hint of sweetness....my family loved it. I served it over plain white rice.
Instead of using cut up chicken, we grilled a whole chicken. We didn't marinade it, just put it on the chicken and grilled it. We also put a cut up apple and some onion cut up in the cavity. Not sure if we weren't patient enough or if it was the bird, but we cooked it for well over an hour and the bird still wasn't cooked through. We ended up microwaving some of it. It think I'll try it in the oven next time. The taste was wonderful though! UPDATE: I'm upping the stars bcz this is so versatile! I used Recipe #196016 (which ended up thick like apple butter) and poured it over my chicken in the crockpot. It was delicious and made awesome chicken broth overnight. Definite keeper. I've made it a few times now.