This recipe comes from Ann Arbor's Cookin' II. This is a cookbook that Food Guy picked up while he was in college. The recipe for Cider Basted Chicken actually comes from Weber's Inn, which is a restaurant and hotel in Ann Arbor. The recipe below is enough marinade for 4 chicken breasts, but we only made one.
| 4 | lb | boneless, skinless chicken breasts |
| 1/2 | cup | apple cider |
| 1/4 | cup | brown sugar |
| 1/8 | cup | soy sauce |
| 1/2 | TBSP | Worcestershire sauce |
| 1/2 | tsp | ground ginger |
| 1/2 | clove | garlic, minced |
| juice from 1/4 lemon | ||
| 1/2 | cup | olive oil |
| 1/2 | cup | chopped parsley |
| 1 | bay leaf | |
| salt and pepper to taste | ||
| Mix all of the ingredients, but chicken in a stainless steel or glass bowl. Place chicken in mixture. Marinate overnight. Preheat grill to medium-high. Remove chicken from mixture. Cook on grill about 5 minutes. Turn chicken and brush with marinade. Grill another 5 minutes or until chicken is cooked thoroughly. Discard excess marinade. Yield: 4 breasts (8 servings according to Food Guy and Gal) | ||
| Food Guys says: This chicken is quickly becoming one of my favorites. It's easy to make; just marinate overnight and grill the next day. It is also quite on the tasty side. Grill it if you can, as broiling it turned out a little overdone. I rank this one:     |
Food Gal says: This is the second time we had this chicken...it is easy to make and pretty good. Food Guy ran out of gas on the grill so it ended up being broiled instead. The marinade is light yet flavorful. I rank this: |
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