Nutrition per serving may change if servings are adjusted.
4 skinless, boneless chicken breast halves (1 to 1¼ pounds total)
¼ teaspoon salt (see Tip)
¼ teaspoon ground black pepper
¼ cup apple butter
3 tablespoons cider vinegar
1 tablespoon canola oil
¾ teaspoon apple pie spice
2 apples, cored and cut into ½-inch-thick rings (about 8 slices total)
Sprinkle chicken with salt and pepper; set aside. In a small bowl, combine apple butter, vinegar, oil, and apple pie spice. Set aside ¼ cup of the apple butter mixture for apples; reserve remaining mixture for chicken.
Arrange medium-hot coals around a drip pan. Test for medium heat above drip pan. Place chicken on the grill rack over the drip pan. Brush chicken with the reserved apple butter mixture. Cover and grill for 5 minutes. Turn chicken; brush again with apple butter mixture. Discard any remaining apple butter mixture used as the brush-on. Use a clean brush to brush both sides of each apple slice with some of the ¼ cup apple butter mixture; place apple slices on grill rack directly over coals. Cover and grill for 10 to 13 minutes more or until chicken is tender and no longer pink (170°F), turning apple slices once. Brush apple slices with the remainder of the ¼ cup apple butter mixture.
Serve apple slices with chicken.
Tip: If using chicken that is enhanced with a salt solution, omit sprinkling chicken with salt.