Cherry Bbq Chicken Drumsticks Recipes

CHERRY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

CHICKEN DRUMSTICKS WITH CHERRY TOMATOES

Steps:

• Warm olive oil in a pan and place the drumsticks skin down
• When they detach from the bottom, flip on the other side
• Keep flipping chicken until well cooked
• Remove chicken from the pan and add in the 2 cloves of garlic and chili powder
• When garlic turns slightly brown, add the cherry tomatoes and some water
• Stir, salt, and cover with a lid
• Cook on medium-low heat until the tomatoes wilt (around 5 min) (add some water if the sauces dries up too much)
• Add in the chicken and keep cooking for some extra 15 min
• Season with black pepper and serve
• Buon appetito!

CHERRY BBQ CHICKEN

Steps:

• In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
• Season the chicken drumsticks and carefully loosen the skin to season the meat.
• Cover with plastic wrap and let marinate for at least 1 hour or overnight.
• Meanwhile, add oil to a medium saucepan over medium heat.
• Once hot, add onion, and garlic, and saute until onion is soft and translucent.
• Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute.
• Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes.
• Puree with a hand blender until smooth.
• Reserve 1 cup sauce for grilling and hold the rest for serving.
• Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
• Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes.
• Brush with reserved barbecue sauce and grill 5 minutes more.
• Serve with remaining warm sauce.

CHERRY BBQ CHICKEN WITH CHEDDAR CREAMED CORN AND ZUCCHINI

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using steaks, follow same instructions as chicken in Steps 1and 3, cooking until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Rest at least 3 minutes. If using NY strip steak, follow same instructions as chicken in Steps 1and 3, cooking until steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes per side. Rest at least 3 minutes. Halve to serve. 1 Prepare the Ingredients Trim zucchini ends and cut into 1/4" slices on an angle.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. 2 Cook the Vegetables Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Add corn, cream cheese, cheddar cheese, garlic and herb butter, 1/4 tsp. salt, and 2 Tbsp. water. Stir constantly until combined and cheese is melted, 1-2 minutes.Remove from burner.While vegetables cook, cook chicken. 3 Cook the Chicken Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. 4 Sauce the Chicken Add BBQ sauce and cherry preserves to pan with chicken and stir to combine. Flip chicken until coated. 5 Finish the Dish Plate dish as pictured on front of card. Bon appétit!

CHERRY COKE CHICKEN SKEWERS

Steps:

• In a bowl, add your chicken drumsticks. Lather with canola oil and season using the Cherry Chipotle Seasoning. If you do not have Cherry chipotle, use any BBQ seasoning you like. Take out two long skewers and begin to skewer the drumsticks. Skewer in the larger meat area of the drumstick close to the bone for a more firm hold on the skewer. Once all the chicken is skewered, set in the fridge.
• Preheat a medium high fire with at least 6-8 inches distance between the coals and where the food will sit.
• Add a cast iron skillet the preheat for 2 minutes over the fire. Begin making the BBQ sauce by adding the Cherry Coke and letting reduce by half (around 3 minutes). Next, add the rest of the ingredients for the BBQ sauce to the skillet and let simmer until thickened (about 6-7 more minutes). Once the sauce has thickened to your liking, pull off and let cool.
• Pull your chicken out of the fridge and let come to room temperature. Add the skewers to the grill to cook for about 15-20 minutes making sure you rotate every 2 minute to prevent flare ups or burning. If the chicken does begin to burn, move to a cooler side of the grill or move the coals around to lower your heat. Once the chicken has hit 170F internal, grab your BBQ sauce and begin basting the outside of the drumsticks. When they are evenly coated, cook them over the coals for another 1-2 minutes per flip until the sauce has caramelized on the outside. When done, pull off and let cool for 2-3 minutes.
• Carefully pull the chicken off the skewers and garnish with sesame seeds and chopped scallions. Serve and enjoy!

GRILLED CHICKEN DRUMMETTES WITH ANCHO-CHERRY BARBECUE SAUCE

Steps:

• Combine all ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes. Working in batches, purée mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)
• Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce.

CHERRY BBQ CHICKEN DRUMSTICKS

Steps:

• In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks and carefully loosen the skin to season the meat. Cover with plastic wrap and let marinate for at least 1 hour or overnight.
• Meanwhile, add oil to a medium saucepan over medium heat. Once hot, add onion, and garlic, and saute until onion is soft and translucent. Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute. Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Puree with a hand blender until smooth. Reserve 1 cup sauce for grilling and hold the rest for serving.
• Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
• Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes. Brush with reserved barbecue sauce and grill 5 minutes more.
• Serve the chicken with fresh cherries and a side of sauce.