Grilled Chicken with Cherry-Chipotle Barbecue Sauce
From EatingWell: June/July 2006
Chopped cherries combine with cherry preserves and smoky, hot chipotle peppers for an unusual marinade and sauce for grilled chicken. Recipe by Nancy Baggett.
- 1 cup fresh or frozen (thawed) dark sweet cherries, pitted and chopped (see Tips)
- 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 chiles in adobo sauce, (see Note), or more to taste
- 1 1/4 teaspoons dried thyme
- 1/2 teaspoon ground allspice
- 2 pounds boneless, skinless chicken breasts, trimmed
- Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow nonreactive dish (see Note) large enough to hold chicken. Add 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.
- 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.
- Meanwhile, 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. Let the chicken cool slightly; serve with the sauce.
Tips & Notes
- Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day.
- Tips: 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.
- To oil the 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.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray before placing it on the grill.
- Notes: Chipotle chiles 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.
- A nonreactive pan—stainless steel, enamel-coated or glass—is best for 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.
Per serving: 180 calories; 3 g fat (1 g sat, 1 g mono); 63 mg cholesterol; 15 g carbohydrates; 24 g protein; 1 g fiber; 179 mg sodium; 272 mg potassium.
Nutrition Bonus: Selenium (29% daily value)
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate, 3 very lean meat
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- 8 or more
- Type of Dish
- Main dish, poultry
- Main Ingredient
- Ease of Preparation
- Total Time
- More than 1 hour
- June/July 2006