Grilled Chicken with Cherry-Chipotle Barbecue Sauce

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Provided by Eating Well

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  • Prep:
  • Cook:
  • Ready in: 2 hr., 45 mins
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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

Cooking Instructions

1. 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.

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

3. 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.

Tips: Find frozen, canned and dried sour cherries at King Orchards, (877) 937-5464, www.kingorchards.com, and The Cherry Stop, (800) 286-7209, www.cherrystop.net.

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

To pit a cherry: Halve it with a paring knife then pry out the pit with the tip of the knife or use a cherry pitter, available from Williams-Sonoma at www.williams-sonoma.com, (877) 812-6235.

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.

Ingredient Note: 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.

Note: 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.

Nutritional Information per Serving

  calories 180  carbohydrates 14  fat 3  saturated fat 1  mono unsaturated fat 1  protein 24  cholesterol 63  fiber 1  potassium 272     

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Recipe Location

This recipe has been added to the following public cookbooks:
Franklyn Cookbook, Stevie's Cookin', kfm542, dads cookbook, Grilled Chicken

Recent Reviews

Recent Reviews
Rating Submitted by Comment Summary
jzuraw8073
07/02/08 04:51 PM
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The big tip off.

Typical AOL trashy information. You probably have to buy something to get the big hot tip. Well AOL....I have a tip for you....your service sucks.
MGOOD4
07/24/07 12:00 AM
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TIP?

WHAT TIP????
Thero2
07/18/07 12:00 AM
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TIP

Where is the TIP?

1 - 3 of 3 Reviews

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    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.