Cherries add fruity flavor to this barbecue sauce, and a touch of molasses helps it caramelize on the grill for a sticky-sweet glaze atop chicken thighs., April 2022


Credit: Charlotte & Johnny Autry

Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add cherries, vinegar, ketchup, molasses, Worcestershire and a pinch each salt and pepper. Bring to a simmer and cook until the cherries are very tender and the sauce thickens slightly, 15 to 20 minutes. Remove from heat and mash with a potato masher or puree with an immersion blender until chunky-smooth. Reserve 1/2 cup sauce in a small bowl for serving. Place the remaining sauce in a medium bowl and set beside the grill.

  • Meanwhile, heat grill to medium. Pat chicken dry and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Oil the grill rack by holding an oil-soaked paper towel with tongs. Grill the chicken, skin-side down and covered, until the skin is browned, about 5 minutes. Flip and cook for 5 minutes more. Brush with some sauce and continue cooking, brushing occasionally with more sauce, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165°F, 5 to 8 minutes more. Serve the chicken with the reserved sauce and garnish with scallions, if desired.

To make ahead

Refrigerate sauce (Step 1) for up to 3 days.

Nutrition Facts

1 chicken thigh & 2 Tbsp. sauce
247 calories; protein 18g; carbohydrates 25g; dietary fiber 2g; sugars 20g; added sugar 9g; fat 9g; saturated fat 2g; mono fat 5g; poly fat 2g; cholesterol 89mg; vitamin a iu 117IU; vitamin b3 niacin 5mg; vitamin c 8mg; vitamin d iu 5IU; vitamin e iu 1IU; folate 11mg; vitamin k 7mg; sodium 412mg; calcium 47mg; chromium 1mcg; iron 2mg; magnesium 52mg; phosphorus 182mg; potassium 583mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 8mg; selenium 20mcg.