Recipe of the Week
Apple-glazed Barbecued Chicken
with Spring Vegetables

Courtesy of
Erika Sheets



1 cup apple juice
4 tablespoons sugar
2 teaspoons molasses
1/2 cup tomato puree
2 tablespoons cider vinegar
2 teaspoon dried thyme, crumbled
1/4 teaspoon hot pepper sauce
1 cut-up whole chicken (about 3 pounds)
Vegetable oil


1 tablespoon olive oil
1/2 cup sliced sweet onion
1 clove garlic, finely chopped
3/4 cup quartered tiny new potatoes
3/4 cup baby carrots, cut in half diagonally
3/4 cup asparagus pieces
3/4 cup sugar snap peas
1/2 cup quartered radishes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried dill weed



Stir the sugar into the apple juice until dissolved. Add the molasses, tomato puree, vinegar, thyme, and hot pepper sauce. Mix well.

Reserve about 1/4 of the mixture.

Place chicken pieces in a bowl or sealable plastic bag. Pour remaining 3/4 sauce mixture over the chicken and marinate at least one hour, or overnight in the refrigerator.

Grill or broil chicken pieces 20 to 30 minutes, or until done. During the last few minutes of cooking, turn frequently, brushing with the reserved marinade.


Heat the oil in a deep skillet or wok. Cook the onion 2 minutes, add the garlic and cook another minute. Stir in the potatoes and carrots, cover, turn the heat to low, and cook until almost tender, about 4 minutes. If the vegetables start to brown, add a tablespoon of water.

Add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender, about 4 minutes longer.

Click here for more recipes

Have a recipe you’d like to share? Please send it via email to Contributed recipes may appear online or in the BHM newsletter.


Please enter your comment!
Please enter your name here