Grilled Chicken with Cherry-Chipotle Barbecue Sauce-EW-J/J/06

[Terrytx]

Excellent! I used frozen cherries and marinated it more like 4 hours. The sauce was great and there was plenty of it.

[jilliniowa]

Thanks for the review! I just put mine in the fridge to marinate. Did you have any problem with the marinade burning while grilling the chicken? There seems to be a fair amount of sugar in it.

BTW, I am serving it with brown rice and Sauteed Zucchini with Sun-Dried Tomatoes and Basil.

[Connor's mom]

Ditto from my family on this also. We made it with the CL 09/02 Baked Rice and Butternut Squash (I use brown rice) and grilled asparagus, and it was a wonderful meal. Very favorful and easy, too.

[Terrytx]

Did you have any problem with the marinade burning while grilling the chicken?

we didn't have a problem at all-but you might want to watch it and not put over direct flames.

[PoppyJ]

Can you post this recipe? It sounds wonderful!

[Terrytx]

* Exported from MasterCook *

Grilled Chicken with Cherry-Chipotle Barbecue Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Grilling Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fresh or frozen (thawed*) 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
1 1/4 teaspoons dried thyme
1/2 teaspoon ground allspice
2 pounds boneless, skinless chicken breasts,
trimmed of fat

Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers,
thyme, and allspice in a small deep bowl. Transfer to a shallow
nonreactive dish, 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.

Preheat grill to high. Oil the grill rack. Remove the chicken from the
marinade. Transfer the marinade to a medium skillet.

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 half, 12 to 15 minutes. Let the chicken cool slightly
and serve with the sauce.

180 cal, 3g fat, 63mg chol, 14g carb, 24g pro, 1g fiber, 179mg sod, 272mg
pro,

Description:
"To make ahead: prepare through step 1. Cover and refrigerate for 1
day."
Source:
"Eating Well-June/July/06"


Serving Ideas : cornbread and coleslaw

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

[PoppyJ]

Thanks Terry. This sounds right up my alley and might be what I make to break in the new grill I am getting for my b-day.

[Kingwell]

I'm hoping to try it later this week with pork tenderloin. Thanks for posting.

[Kingwell]

Terry--Thanks so much for starting this thread and calling my attention to this recipe. I loved it. Five stars, will be a repeater, all that. Can't wait to make it again.

I used a pork tenderloin and marinated it all night. I can't say enough positive things about this recipe!

[Peggy]

Great to see these good reviews. We are making this later in the week.

Peggy

[PoppyJ]

I used a pork tenderloin and marinated it all night. I can't say enough positive things about this recipe!

Did you use 2lbs of pork tenderloin? How long did you grill it?

[Peggy]

We grilled this last night and it was wonderful. The chipolte pepper gives the sauce just the right amount of heat. I marinated the chicken for about 8 hours.

Peggy

[Peggy]

bumping up

[gabbyh]

Ditto from my family on this also. We made it with the CL 09/02 Baked Rice and Butternut Squash (I use brown rice) and grilled asparagus, and it was a wonderful meal. Very favorful and easy, too.

I just looked up this recipe and it looks great! Will be able to use my fresh sage, and thyme! Thanks, Connor's mom for posting! I'm always looking for new ways to eat veggies and rice....

~Gail

[lindaofthelakes]

Another Excellent for this recipe (except for the pitting of the fresh cherries - note to self get Cherry Pitter!). The sauce/marinade was fantastic and I grilled chicken for the first time on my new Weber gas grill and was thrilled at how well it came out (moist/not dried out or raw on the inside/burned on the outside)

[Kingwell]

A belated answer for Poppy, although I'm not sure I'll be much help...I had a "standard" pre-packaged in plastic pork tenderloin from the supermarket (probably 2.5 pounds total). It was in two separate pieces. I used about two-thirds of that total meat (still in two pieces), marinated it, then grilled the two tenderloins (each a pound maybe?) for about 15 minutes. However, I did not time it; I simply watched it carefully, noted when the outside of the meat began to carmelize and it felt firm but not tough, then cut into it to determine the center was pink (could also use a thermometer, but I was too lazy).

I don't know if that's any help...I kinda played the whole thing by ear!

[PoppyJ]

Thanks for the response, Kingwell. I haven't made this yet, but plan to very soon. I want to use pork because it sounds perfect with the pork.

[greysangel]

definitely fantastic Loved the saucy sauce goodness and a perfect use for my TJ's frozen pitted cherries This would be great with pork as well or even chicken thighs for a little more decadence. Thanks Terry for bringing this one to my attention.