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Cherry cider boneless chicken breasts
tbk420
Posts: 70
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!
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!
Comments
-
Nice cook, creative and different. Hope it tasted as good as it looks.
Doug
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