This is a spicy but not fiery-hot dish. It is made with chipotle peppers (smoked jalapeños), 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.
- 1 cup fresh or frounceen (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 chilies in adobo sauce are smoked jalapeños 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 frounceen cherries while still frounceen, 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.
Stir the 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 the chicken. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
Preheat the 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 the 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 Publisher. All rights reserved.
nutrition information per serving
180 calories; 3g total fat; 1g total saturated fat; 63mg cholesterol; 179mg sodium; 14g carbohydrates; 1g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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