To make the marinade: In a medium sized bowl, mix the marinade : Musselman’s Apple Butter, coconut milk, lemon juice, minced garlic. Blend well.
Rub the chicken pieces with salt and black pepper powder all over. Place the chicken inside a large plastic resealable bag. Pour the Musselman’s Apple Butter marinade over the chicken pieces. Seal the bag and refrigerate marinated chicken overnight.
To grill the chicken: The next day, preheat the outdoor grill to a medium high temperature between 375 to 400 F (shows on the gauge). Place the chicken pieces on the middle rack and cook on the grill for about 55 minutes or till completely cooked. Baste the chicken pieces with the leftover marinade every 15 to 20 minutes. Turn the chicken pieces over halfway through the grilling so the pieces do not burn.
Pierce the thickest part of the thigh or breast with a fork to check if chicken is thoroughly cooked at the end of the grilling time. To plate, garnish with chopped green onions. Serve chicken with a cold vegetable salad.
Recipe notes: The weather was stormy when we cooked this chicken. So as an alternative, roast the chicken pieces in the oven at 375 F, in a deep roasting pan, covered with foil for 45 minutes. Then continue cooking the chicken pieces on the outdoor grill for another 20 minutes at a high of 400 F till the skin has a crusty, darkened glaze.
Cook’s comments: Apple Butter is an old fashioned, highly concentrated form of apple sauce produced by slow cooking apples with cider or water. The long cooking process makes the sugar in the apples caramelize, thus the deep dark brown color of apple butter.
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