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Crab Apple Jelly Glazed Chicken

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This easy Crab Apple Jelly Glazed Chicken is a perfect fall dish. My mom has been supplying me with crab apple jelly for as long as I can remember. If you can get some homemade crab apple jelly your should try it.

Picking Crab Apples for Crab Apple Jelly Glazed Chicken

Every fall my mom makes crab apple jelly with the apples off of her tree. Picking apples is fun for kids since they likely have to climb the tree to get them. I remember the first time my son was asked to pick crab apples. He was about ten years old and was thrilled he was allowed to go on the roof for this job. As soon as he saw the street below and asked, “Can I throw apples at those people down there?” The answer was no but I don’t think all of the apples he picked went in his bucket.

Although my son is not as enthusiastic about picking apples any more he still loves to eat crab apple jelly. He says this recipe is on his list of favourites to make when he moves out.

From Everyday to Gourmet

Although I have a year round supply of crab apple jelly I only make this dish in late summer. To serve it to company I make skewers which always look nice. I also make sure to marinate the meat over night for maximum flavour. To serve  the chicken I garnish a platter with fresh mint and edible flowers from my garden. Although there is no mint in the recipe I just like how it looks. To me this Crab Apple Jelly Glazed chicken represents the end of summer.

In the comments below let me know if you pick crab apples, make jelly or have a memorable crab apple story.


6 oz crab apple jelly
2½ Tbsp extra virgin olive oil
2½ Tbsp vegetable oil
1 Tbsp minced garlic
salt and pepper to taste
4 skinless boneless chicken breast halves OR
8 skinless boneless chicken thighs


Put the crab apple jelly in a medium saucepan over medium heat until melted. Stir in the oil and garlic. Cool marinade. Reserve 2 tablespoons of marinade for finishing.
Sprinkle chicken with salt and pepper. Pour remaining marinade over the chicken and let marinate for at least 2 hours or overnight.
Preheat barbecue to medium-high heat. Grill chicken until cooked through, basting frequently with marinade for the first half of the cooking time.
Brush chicken with reserved 2 tablespoons marinade. Transfer to a platter and serve.


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