Grilled Chicken With Cherries Recipes

GRILLED CHICKEN AND CHERRY SALAD

Steps:

• In a large bowl combine greens, fresh cherries, broccoli, carrots, onion, dried cherries, and sunflower kernels.
• For dressing: In a small bowl whisk together mayonnaise, tarragon, vinegar, lemon juice, sugar, 1/2 tsp. kosher salt, the mustard, and a pinch of ground black pepper.
• Combine dressing and salad; top with chicken. Serve immediately or chill, covered, up to 2 hours. Serves 6.

GRILLED CHICKEN WITH CHERRIES, SHALLOTS, AND ARUGULA

Steps:

• Combine shallot, vinegar, and 1 tablespoon oil and set aside.
• Preheat grill to medium-high. Drizzle remaining oil over chicken. Season with salt and pepper. Grill chicken until cooked through, 4 to 5 minutes per side. Let stand for 5 minutes.
• Toss shallot mixture, cherries, and arugula in a small bowl. Season with salt and pepper. Serve on top of chicken.

GRILLED CHICKEN WITH CHERRIES

Steps:

• In a small saucepan, combine sherry, chicken stock, cherries, vinegar and honey, and bring to a boil.
• Reduce heat and simmer until cherries soften, about 5 to 7 minutes.
• While glaze is simmering, season chicken with salt and pepper, and grill until done.
• To serve, spoon cherry glaze on plate, place chicken breast in the middle and drizzle with more glaze.

GRILLED CHICKEN GUACAMOLE WITH CHERRY TOMATOES

Steps:

• In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with chicken and tomatoes.

GRILLED CHICKEN THIGHS WITH PEACH AND CHERRY SALSA

Steps:

• Add olive oil, orange juice, lime juice, garlic, cumin, coriander, cayenne, paprika, salt, and pepper to a gallon-sized zip-top bag. Seal and gently squeeze the ingredients together until combined. Add chicken thighs, press out most of the air, and seal.
• Lay the bag flat in the refrigerator so that the chicken thighs are in a single layer. Marinade for at least 4 hours, turning the bag over every 2 hours.
• Prepare the salsa before lighting the grill. Combine peaches, cherries, cilantro, jalapeno, red onion, and lime juice in a medium bowl. Toss gently and refrigerate.
• Clean and preheat a gas grill to medium heat, about 20 minutes.
• Brush grill grates with olive oil. Remove chicken thighs from the marinade. Discard the marinade. Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with salsa.

GRILLED CHICKEN WITH CHERRY SAUCE

Steps:

• Preheat grill to medium-high heat.
• Heat a medium saucepan over medium-high heat, and add oil to the pan, swirl to coat.
• Add onion to pan, and saute for 2 minutes, stirring occasionally.
• Add garlic to pan and saute 1 minute stirring constantly.
• Stir in cherry cola, and the next 4 ingredients through and including chili powder, and bring to a boil.
• Reduce heat, and simmer 15 minutes or until sauce reduces to 3/4 cup, stirring occasionally.
• Set 6 tablespoons of sauce aside.
• Combine sugar, and the next 3 ingredients through and including cumin, and stir well.
• Rub this mixture evenly over both sides of chicken.
• Arrange chicken on a grill rack, coated with cooking spray, and baste with 3 tablespoons of the remaining sauce.
• Grill for 5 minutes.
• Turn chicken over, and baste with the remaining sauce, and grill chickenfor 5 minutes, or until done.
• Serve with remaining sauce.