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Cherry cider boneless chicken breasts

tbk420tbk420 Posts: 70
edited 5:01PM in EggHead Forum
Had some "cherry cider" in the fridge - think apple cider, but with cherries obviously. ;)

Mixed in some soy and Sriracha, marinated for 2 hours. Used the AR and Spider, as I seared on the lower CI grate to finish them off.

Note the red color of the meat from the marinade:


Nice caramelization after the sear:


Tender and juicy:


They really picked up a sweet/spicy Asian taste - will do again if I ever find cherry cider!


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