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Chopped cherries combine with cherry preserves and smoky, hot chipotle peppers for an unusual marinade and sauce for grilled chicken. Recipe by Nancy Baggett for EatingWell.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006

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Recipe Summary test

total:
2 hrs 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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.

Nutrition Facts

182 calories; protein 23.4g; carbohydrates 15.3g; dietary fiber 0.7g; sugars 12.9g; fat 2.7g; saturated fat 0.8g; cholesterol 62.7mg; vitamin a iu 93.4IU; vitamin c 1.9mg; folate 5.2mcg; calcium 19.1mg; iron 1.1mg; magnesium 25.3mg; potassium 278.8mg; sodium 196.3mg; thiamin 0.1mg; added sugar 9g.
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