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Grilled Chicken with Cherry-Chipotle Barbecue Sauce

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  2 Hours 45 Minutes
  8 servings
This is a spicy but not fiery-hot dish. It is made with chipotle peppers (smoked jalapenos), which add not only heat but also a subtle smoky taste. Enjoy this variation of barbecued chicken with coleslaw and cornbread. Recipe by Nancy Baggett.

Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day.
RECIPE INGREDIENTS
1 cup  fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and chopped
1/2 cup  reduced-sodium chicken broth
1/3 cup  cherry preserves
1/3 cup  ketchup
2 tablespoons  cider vinegar
1 1/2 teaspoons  minced canned chipotle peppers in adobo sauce, or more to taste (see Ingredient Note)
1 1/4 teaspoons  dried thyme
1/2 teaspoon  ground allspice
2 pounds  boneless, skinless chicken breasts, trimmed of fat

Tip: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.cherrystop.net.

Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.

A nonreactive pan--stainless steel, enamel-coated or glass--is necessary when cooking acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
Grilled Chicken with Cherry-Chipotle Barbecue Sauce Recipe at Cooking.com
DIRECTIONS
Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow non-reactive dish (see Note) large enough to hold chicken. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.


Preheat grill to high. Oil the grill rack (see Tip). Remove the chicken from the marinade. Transfer the marinade to a medium skillet.


Reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. Let the chicken cool slightly; serve with the sauce.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tex-Mex Chicken
 Fired Up Tex-Mex
 Saucy BBQ Mains
 Cherry Recipes
Nutrition Facts per Serving
Yield:   8 servings
Calories: 180
Fat. Total: 3g
Protein: 24g
Carbohydrates, Total: 14g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 63mg
Sodium: 179mg
% Cal. from Fat: 15%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Karen Reviewed: 04/23/2010
Fabulous!
This is delicious! It was a good blend of sweet and spicy. It was easy to prepare...even my teens loved it. Watch the amount of chipotle you add, this really makes a difference in the amount of 'heat' in the dish. Cornbread and coleslaw are the perfect accompaniments! This is a keeper!
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