Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup muscadine jelly
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small saucepan, combine muscadine jelly, apple cider vinegar, soy sauce, Dijon mustard, garlic powder, salt, and pepper. Cook over medium heat, stirring occasionally, until the jelly has melted and the ingredients are well combined.
3. Season chicken breasts with salt and pepper on both sides.
4. Place chicken breasts on the grill and cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F.
5. Brush the muscadine glaze onto the chicken breasts during the last 2-3 minutes of cooking on each side.
6. Remove chicken from the grill and let rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 12-15 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Fat: 3g
- Carbohydrates: 45g
- Protein: 25g
Substitutions for ingredients:
- Muscadine jelly can be substituted with grape jelly or any other fruit jelly.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
Variations:
- Add chopped fresh herbs such as thyme or rosemary to the muscadine glaze for extra flavor.
- Substitute chicken breasts with chicken thighs or drumsticks.
- Add a pinch of cayenne pepper to the muscadine glaze for a spicy kick.
Tips and tricks:
- Make sure to season the chicken breasts with salt and pepper before grilling for maximum flavor.
- Brush the muscadine glaze onto the chicken during the last few minutes of cooking to prevent burning.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve chicken on a bed of rice or quinoa with a side of roasted vegetables.
Garnishes:
- Garnish with chopped fresh parsley or green onions.
Pairings:
- Serve with a glass of chilled white wine or a cold beer.
Suggested side dishes:
- Roasted vegetables such as broccoli or asparagus
- Rice or quinoa
- Grilled corn on the cob
Troubleshooting advice:
- If the muscadine glaze is too thick, add a splash of water or apple cider vinegar to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Muscadine grapes are native to the southeastern United States and have been used in cooking for centuries.
Flavor profiles:
- Sweet, tangy, and savory.
Serving suggestions:
- Serve hot off the grill for maximum flavor.
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