Recipe: Apple Chutney and Grilled Chicken
- 2 medium Gala apples, thinly sliced
- 2 medium pears, thinly sliced
- 1 medium red onion, halved and thinly sliced
- 1 Tbsp. butter, melted
- 4 Tbsp. brown sugar
- 1/2 C balsamic vinegar
- 1 tsp. dried thyme
- 2 T Wildflower Honey
- Sea salt to taste
- Black ground pepper to taste
Mix butter, brown sugar, balsamic vinegar, thyme, Wildflower Honey, sea salt and black pepper together in a bowl. Mix together until ingredients have formed into a sauce. Pour sauce on apples, pears and onions in a large cast iron skillet. Caramelize mixture on the grill until apples and pears are tender, stirring occasionally.
4 boneless, skinless chicken breast halves
Mad Hunky's Poultry Brine
John Henry's Texas Chicken Tickler
Brine the chicken in the Mad Hunky's Poultry Brine. Baste chicken with Wildflower Honey and coat in John Henry's Texas Chicken Tickler and grill chicken until the internal temperature reaches 160º F (use the Maverick PT-100 thermometer for fast and accurate temperature readings). Place chicken on bed of long grain wild rice (any store bought brand, simply follow the instructions it comes with), top chicken with Apple Chutney and enjoy!