Apple-ginger-glazed chicken from Bobby Flay's Grill It! by Bobby Flay and Stephanie Banyas and Sally Jackson

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Notes about this recipe

  • averythingcooks on October 06, 2022

    This worked really well for boneless skinless chicken breasts sous-vided and then finished on the BBQ where we started the glazing immediately. The glaze is very flavourful and makes good use of apple jelly (peach & apricot would also likely be very good) but as we do like a bit of heat behind salty, sweet flavours, I minced in a bit of fresh cayenne. An idea to repeat for sure.

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