Grilled Chicken with Cherry-Chipotle Barbecue Sauce

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

Grilled Chicken with Cherry-Chipotle Barbecue Sauce
photographer: Ken Burris
Nutritionist Tested & Approved
  • 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

  1. Prepare through Step 1. Cover and refrigerate for up to 1 day.

  2. 8 servings

  3. 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.

  4. Preheat grill to high. Oil the grill rack (see Tip). Remove the chicken from the marinade. Transfer the marinade to a medium skillet.

  5. 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.

  6. 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.

Nutritional Facts

Per serving
Saturated Fat
Monounsaturated Fat
Dietary Fiber
Added Sugars
1 other carbohydrate
3 lean meat
Carbohydrate Servings

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7 replies

kryton50036 2015-02-28 12:18:28 -0600 Report

Here are the tips AND notes from EatingWell:

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.

Anonymous 2014-07-04 10:05:31 -0500 Report

Even though I didn't try it yet, I think this would be a great substitute for Sweet and Sour Chicken, which hubby and I love. I will be making this.

As for the person stating there is no step 1…yes, there is. It's really #3 on the list.

As for the person stating they can't print the recipes, you can copy and paste to a word program, then print.

Admaven 2014-07-03 21:12:51 -0500 Report

Often the recipe says to see "tips". There never are any tips. I don't think a human actually monitors this site.

Jcontouris 2013-05-24 11:01:59 -0500 Report

how do you print this or anyother recipie on this site? I never have any luck. What good is bringing this to the screen if you have to sit there and handwrite the darn thing down?