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Grilled Chicken With Cherry-Chipotle Barbecue Sauce

Grilled Chicken With Cherry-Chipotle Barbecue Sauce
This Recipe Is:

WebMD Recipe from EatingWell.com

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

Ingredients
Prep: 30 minutes | Total Time: 2 3/4 hours (including 2 hours marinating time)
  • 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
Instructions
  1. 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.
  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. 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.
  4. 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.

 

Tip
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.
Nutritional Information

Makes: 8 servings
  • Calories180
  • Fat3 g
    • Saturated fat1 g
  • Cholesterol63 g
  • Carbohydrates15 g
    • Dietary fiber1 g
  • Protein23 g
  • Sodium205 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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