Alrighty. I made a weird version of this. I bought a 12-pack of boneless, skinless thighs. So I made 8 with the recipe ratios and the other 4 with half ratio.
Except, I saw apple cider listed first and when I couldn't find any fresh (summertime in the mid-south ...) punted and went with hard apple cider. And after I used that, realized later it was supposed to be apple cider
vinegar, which I had all along.
Oh well. My other biggest cheat was plain rice.
I thought it was great, if a bit sweet. The hard cider I used (Angry Orchard Crisp Apple) isn't nearly as sweet as most American hard cider is, but it still has sugar in it. I kept it to 3 Fuji apples, but cut them up slim.
Marinade made chicken turn ... and stay ... pink
Beige apples won't make the cover of
Gourmet magazine, but it still worked, even over plain rice.