Real Recipes From Real Home Cooks ®

balsamic bque chicken,spinach, apples&smoked gouda

★★★★★ 2
a recipe by
Allison Hazell

This marinade/glaze/sauce is great on so many things! With this grill recipe, you get the flavor combination of barbecued chicken, the sweetness of apples, spinach and melted smoked gouda. A very special and unique dish for a family/friends barbeque.

Blue Ribbon Recipe

I love the tangy, sweet marinade in this chicken recipe. It really gives this chicken so much flavor. The layers of spinach, apples, and smoked gouda really makes this dish shine. It's yummy!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 4
prep time 40 Min
cook time 20 Min
method Grill

Ingredients For balsamic bque chicken,spinach, apples&smoked gouda

  • 4
    chicken breasts, boneless, skinless
  • 1
    Honeycrisp apple, or Granny Smith thinly sliced
  • 1 md
    smoked gouda round, shredded- enough for at least 1 cup or 1 cup smoked mozzarella
  • 1
    handful of fresh washed baby spinach leaves
  • 3 Tbsp
  • 1 c
    balsamic vinegar
  • 3/4 c
  • 1/3 c
    brown sugar, light
  • 1 clove
    garlic, minced
  • 1 Tbsp
    Worcestershire sauce
  • 1 Tbsp
    Dijon mustard
  • 1/2 tsp
  • 1/2 tsp

How To Make balsamic bque chicken,spinach, apples&smoked gouda

  • 1
    Whisk together all marinade/sauce ingredient until mixed well. Put half of the marinade with chicken breasts in a Ziploc bag. Move chicken around the marinade in the bag. Let sit for at least 15 minutes.
  • 2
    Put the other half of the marinade into a small saucepan and let simmer for about 15 minutes, then just keep warm (can put on side of grill).
  • 3
    In a saute pan/skillet, lightly saute apple slices in butter until just becoming soft. Take out of pan and set aside.
  • 4
    After marinating, put chicken pieces on hot grill. Baste with extra sauce from bag frequently. Let each side get grill marks but do not fully cook the chicken! Turn grill down (or move to side of grill where there are no coals) and top with spinach leaves, sauteed apples and shredded gouda cheese. Cover grill, and cook until juices run clear and until cheese is melted. Serve cooked/simmered sauce from the stove on the side for dipping.