Grilled Chicken with Cherry-Chipotle BBQ Sauce

From EatingWell.com

This is a spicy but not fiery-hot dish. It is made with chipotle peppers (smoked jalapenos), which add not only heat but also a subtle smoky taste. Enjoy this variation of barbecued chicken with coleslaw and cornbread.

Recipe by Nancy Baggett.

Serves: 8

Total Time: 2 hr 45 min

Ingredients

 

Directions

  1. Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow non-reactive 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.
  2. Preheat grill to high. Oil the grill rack. Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
  3. 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 about half, 12 to 15 minutes. Let the chicken cool slightly; serve with the sauce.

Tip: To oil a 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.

Nutritional Information

(per serving)

Calories

180

Total Fat

3g

Saturated Fat

1g

Cholesterol

63mg

Sodium

179mg

Total Carbohydrate

14g

Dietary Fiber

--

Sugars

--

Protein

24g

Calcium

0

 

 

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