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1 cup fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and chopped
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1/2 cup reduced-sodium chicken broth
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2 tablespoons cider vinegar
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1 1/2 teaspoons minced canned chipotle peppers in adobo sauce, or more to taste (see Ingredient Note)
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1 1/4 teaspoons dried thyme
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1/2 teaspoon ground allspice
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2 pounds boneless, skinless chicken breasts, trimmed of fat
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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.
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