Grilled Chicken With Sour Cherry Sauce Recipes

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GRILLED CHERRY-GLAZED CHICKEN WINGS



Grilled Cherry-Glazed Chicken Wings image

When I take these grilled wings to events, there are never any leftovers! Friends and family love them. -Ashley Gable, Atlanta, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

12 chicken wings (about 3 pounds)
3 tablespoons canola oil, divided
1 garlic clove, minced
1 cup ketchup
1/2 cup cider vinegar
1/2 cup cherry preserves
2 tablespoons Louisiana-style hot sauce
1 tablespoon Worcestershire sauce
3 teaspoons coarse salt, divided
1 teaspoon coarsely ground pepper, divided

Steps:

  • Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a small saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir 1 minute. Stir in ketchup, vinegar, preserves, hot sauce, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until heated through. Brush wings with remaining oil; sprinkle with remaining salt and pepper., Grill, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally and brushing with glaze during the last 5 minutes of grilling. Serve with remaining glaze.

Nutrition Facts : Calories 214 calories, Fat 12g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 867mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0g fiber), Protein 12g protein.

GRILLED CHICKEN WITH CHERRY SAUCE



Grilled Chicken With Cherry Sauce image

Make and share this Grilled Chicken With Cherry Sauce recipe from Food.com.

Provided by weekend cooker

Categories     Chicken Breast

Time 55m

Yield 6 chicken breast, 6 serving(s)

Number Of Ingredients 13

1 tablespoon canola oil
2 1/2 tablespoons finely chopped onions
1 garlic clove, minced
3/4 cup cherry flavored cola
1/3 cup ketchup
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon chili powder
1 1/2 tablespoons dark brown sugar
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
6 (6 ounce) skinless boneless, chicken breast halves

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.

Nutrition Facts : Calories 361.8, Fat 18.5, SaturatedFat 4.8, Cholesterol 109.7, Sodium 476, Carbohydrate 11.4, Fiber 0.6, Sugar 9.7, Protein 36.3

CHERRY CHICKEN



Cherry Chicken image

A sweet and tart cherry chicken summer dish that's built in a single pan, making for minimal cleanup! Tender, juicy chicken thighs with crispy skin are topped with a sweet-sour fresh cherry sauce.

Provided by Daniela Gerson

Categories     Dinner     Lunch

Number Of Ingredients 10

6 chicken thighs (possible to use breasts too)
1 tablespoon kosher salt
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 cup olive oil
1 cup minced shallots (about 2 large or 4 medium)
handful fresh rosemary springs
2 cups cherries (any kind, pitter)
kosher salt (to taste)
black pepper (to taste)

Steps:

  • Pat the chicken thighs (or breasts) dry with a paper towel and season with kosher salt. Let it sit out while you prep the rest of the ingredients.
  • Whisk together the balsamic, honey, olive oil, shallots, salt and pepper. Place the chicken in a re-sealable plastic bag and pour in the marinade. Seal the bag and make sure all the chicken is coated. Let sit at least 30 min and up to overnight in the fridge. Take out of the fridge 30 minutes before placing in hot oven.
  • Meanwhile, pit the cherries and set aside.
  • To cook chicken: about 30 min before, take it out of the fridge so chicken can come to room temperature. Preheat oven to 400 degrees F. Place chicken thighs (or breasts) skin side up in a shallow roasting dish or cast iron skillet. Nestle the rosemary springs in between the chicken pieces of top with the pitted cherries, moving them around so they fall in between the chicken pieces leaving as much as the skin exposes as possible. The pour the marinade over the chicken. The marinade should generously cover the bottom of the pan.
  • Slide the pan into the oven and rotate every 10-12 minutes.
  • Cooking times; for breasts: cook 20 minutes; for thighs: cook 45minutes. If using both remove the breasts while the dark meat continues cooking.
  • When the dark meat is tender at the bone and cooked through, return breasts to the pan and increase oven to 450 F. Let the sauce reduce and the chicken skin get dark and crispy, about 12 minutes. Move the cherries around again in needed to expose more chicken skin. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
  • Serve warm, with crunchy sea salt and freshly grinded black pepper.

GRILLED CHICKEN DRUMMETTES WITH ANCHO-CHERRY BARBECUE SAUCE



Grilled Chicken Drummettes with Ancho-Cherry Barbecue Sauce image

Categories     Chicken     Appetizer     Hot Pepper     Summer     Grill/Barbecue     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 12

1 1/4 cups apple cider vinegar
3/4 cup ketchup
3/4 cup chopped onion
3/4 cup dried tart cherries
1/3 cup (packed) dark brown sugar
1/4 cup water
3 tablespoons mild-flavored (light) molasses
2 large dried ancho chilies (about 1 ounce), stemmed, seeded
2 garlic cloves
1 teaspoon ground coriander
Pinch of ground cloves
3 pounds chicken wing drummettes

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.

GRILLED PORK CHOPS WITH SOUR CHERRY SAUCE



Grilled Pork Chops with Sour Cherry Sauce image

Categories     Fruit     Pork     Backyard BBQ     Cherry     Summer     Grill     Grill/Barbecue     Gourmet

Yield Serves 8

Number Of Ingredients 11

3 tablespoons balsamic vinegar
3 tablespoons sugar
3/4 cup dry red wine
1/4 cup minced shallot
a 3-inch cinnamon stick
1 cup chicken broth
1 pound sour cherries (about 3 cups), pitted
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
2 teaspoons fresh lime juice, or to taste
eight 1-inch-thick boneless pork chops
vegetable oil for rubbing chops

Steps:

  • In a heavy saucepan boil the vinegar with the sugar over moderate heat until the mixture is reduced to a glaze. Add the wine, the shallot, and the cinnamon stick and boil the mixture until it is reduced to about 1/4 cup. Add the broth and the cherries and simmer the sauce for 5 minutes. Stir the cornstarch mixture, add enough of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 minutes. Discard the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce warm, covered.
  • Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper. Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side, or until they are just cooked through. Transfer the pork chops to a platter and spoon the sauce over them.

CHICKEN WITH SOUR CHERRY SAUCE



Chicken With Sour Cherry Sauce image

I have seen this dish before with Duck, but the family not being big Duck eaters I use Chicken. Its so delicious, very easy and very colourful. Cherries must be pitted and I use black cherries.

Provided by Tisme

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

8 chicken breasts
dark soy sauce
8 slices lemons (sliced thinly)
ground black pepper
2 tablespoons cider vinegar
4 tablespoons soft brown sugar
2 tablespoons cornflour
1 (425 g) can pitted cherries
1 cup chicken stock
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
1/2 cup orange juice
2 tablespoons lemon juice

Steps:

  • CHICKEN~.
  • Brush the chicken with the soy sauce.
  • Place a slice of lemon on each breast and season with the pepper. Line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.
  • SAUCE~.
  • *Drain the pitted black cherries and reserve the juice.
  • Place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.
  • Blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.
  • Add cornflour paste stirring until combined (with no lumps) and thickened.

Nutrition Facts : Calories 337.6, Fat 14, SaturatedFat 4, Cholesterol 93.7, Sodium 136.8, Carbohydrate 20.4, Fiber 1.6, Sugar 15.4, Protein 31.9

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