What is apple cider?
Before I go deeper into this post some people may have a question about the main ingredient. The North American version of Apple Cider is the unfiltered juice of apples that have been pressed. Apples are smashed in a press and all the juice that is pushed out of the apples is what is known as apple cider. Because all those little smashed apple bits are still in the juice, apple cider pours a little cloudy when compared to apple juice. A lot of people think pumpkin spice during the autumn months, but to me nothing beats apple cider. People reading this outside North America might hear the word apple cider and immediately think of hard cider which is an alcoholic beverage. Don’t get me wrong, I can go for a good hard apple cider from time to time, but not for this recipe.
Which type of apples are needed for this recipe?
The apple I used for this recipe was a macoun apple which comes from the McIntosh Family. It’s a great eating apple because it has a great bite. However, I chose the macoun because it has fabulous sweetness as well. The apple also has a slight spice and subtle berry flavor, but I admit a lot of that flavor will be overpowered by the pepper and tomato in this sauce. However, the sweetness does help balance out the other flavors of this sauce. If you can’t find this type of apple, feel free to experiment with other varieties. In my opinion, any apple that is more sweet then tart will be a good choice. As always I recommend getting out and trying some of the farms and farm stands for fresh produce including apples. You will find so many varieties and options!
I combine the apple cider with a diced macoun apple, 2 dried Guajillo peppers that I re-hydrated by simmering them in boiling water and a few other ingredients that I have listed below. You will find that this sauce does have a little heat, but the heat does not come from the guajillo peppers. The heat comes from a chilies infused honey that I added to this recipe. I highly recommend always having a bottle of this stuff in your pantry. It has the sweetness of honey, but with a spicy kick. I throw this stuff into a lot of my sauces and marinades.
What type of proteins go with this sauce?
For this recipe I used chicken breasts. The breasts are seasoned with salt, pepper, and onion powder before putting them directly over charcoal on a kettle grill. You don’t need to over season the chicken breasts because the sauce and charcoal smoke will bring most of the flavor. Bring the internal temperature of the chicken breasts up to 165 degrees Fahrenheit. Once the breasts are fully cooked individually dip them in the sauce and then plate them. Enjoy!
Chicken Breast with Apple Cider Pepper Sauce
Apple Cider is combined with Guajillo Peppers to make a fall recipe that goes great with grilled chicken breasts using a kettle grill and charcoal.
- For Sauce
- 2 Guajillo Peppers that have been simmered in 2 cups of water
- 2 Cups of Apple Cider
- 1 Macoun Apple
- 1 teaspoon black pepper
- 1 tablespoon onion powder
- 3 tablespoon hot pepper infused honey
- 1 tablespoon smoked paprika
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cayenne pepper
- 1 tablespoon salt
Simmer Dried Guajillo Peppers in 2 cups hot water for ten minutes.
Combine the above ingredients in a blender and blend until smooth.
Grill Chicken Breasts on a charcoal grill until they reach an internal temperature of 165 degrees Fahrenheit
Dip Cook Chicken Breasts in sauce.