Sunday, September 4, 2005

Grilled Chicken with Cherry Chipotle Sauce

Grilled Chicken with Cherry Chipotle Sauce

adapted from Eating Well Magazine

Prep time: 20 minutes
Marinating time: 4-24 hours
Grill time: 10 minutes
Serves 4-6

4-6 chicken breasts, boneless & skinless
1 cup fresh sweet cherries, pitted & chopped
½ cup chicken broth
1/3 cup cherry preserves (I found some that had no sugar or other sweetener added)
1/3 cup ketchup
2 tbsp cider vinegar
1-2 tsp chipotle pepper in adobo sauce, minced (I always puree any leftover in the can and freeze it. Then just chip off as much as I need)
1 ½ tsp dried thyme
½ tsp ground allspice

1. In a bowl, mix all the ingredients, except the chicken breasts. Set aside half in a separate container to be used as sauce. Pour the rest in a ziplock baggie and add the chicken, being sure to coat well. Refrigerate until ready to grill. You can marinate from 4 -48 hours in the fridge. If you want to cook quicker than that, let the chicken sit in the marinade on the counter for 1 hour.
2. Preheat grill and cook chicken about 5 minutes per side over medium high heat. The chicken is done when it’s no longer pink in the center. Pour extra sauce over the chicken and serve.

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