This mouthwatering sour cream pie has fresh pears. You must try it!
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup apple cider
- ½ cup apple jelly
- 9 tablespoons lemon juice
- 6 tablespoons Worcestershire sauce
- 10 drops hot pepper sauce, or more to taste
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 6 skinless, boneless chicken thighs
Instructions
- Combine apple cider, apple jelly, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper in a saucepan over medium heat. Cook and stir just until jelly melts, 3 to 5 minutes. Remove from heat and let marinade cool to room temperature, about 10 minutes.
- Place chicken thighs and marinade into a 1-gallon plastic zip-top bag and let marinate for at least 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag and discard marinade.
- Grill chicken thighs until no longer pink in the centers, turning frequently being careful not to let chicken burn, 20 to 25 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
- If using frozen skin-on thighs, I like to remove skins when they are halfway defrosted, so they’re easier to handle.
- This is better if marinated for 4 hours.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 0 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 1051 mg |
| Sugars | 24 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Light in flavor but the chicken flavor still stands. I would baste the chicken next time while grilling. Very juicy and great for colder weather.