Sugar and Spice Chicken

Okay, so there’s no sugar sugar in this recipe. But it is sweet and tangy and spicy. And what’s nice for me as a user of the processing system named for an ancient Japanese secret warrior is that the marinade ingredients all fit in the single serve cup.


  • 3 lbs chicken
  • 2 cups apple juice
  • 1/2 cup apple cider vinegar
  • 1/2 cup grape seed oil
  • 1/4 cup honey
  • 1 Tbsp cinnamon
  • 1 1/2 Tsp ginger


  1. Prepare the chicken by washing, cutting off fat, cutting out bones, and cutting into 1.5 inch chunks.
  2. Prepare the marinade.
    1. Put the apple juice, vinegar, grape seed oil, honey, cinnamon, and ginger into a blender (we use our blender’s singe serve cup, and yes, it is close to too full).
    2. Blend for 2 minutes on the highest speed or until honey has blended. You’ll know you’re done when the honey is completely mixed in and there isn’t a honey clump on the bottom.
  3. Put the marinade and chicken in a sealed container and refrigerate for about four hours.
  4. Cook the chicken thoroughly. I usually put it in a frying pan and cook until most of the marinade is gone.


Let me know what you think. Also let me know what tweaks you make for your family’s palate.



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