Post by Loupy on Aug 30, 2010 16:02:49 GMT -7
Grilled Chicken with Cherry-Chipotle Barbecue Sauce
Active Time: 30 Minutes
Total Time: 2 Hours 45 Minutes
Makes: 8 servings
This is a spicy but not fiery-hot dish. It is made with chipotle peppers (smoked jalapenos), which add not only heat but also a subtle smoky taste. Enjoy this variation of barbecued chicken with coleslaw and cornbread. Recipe by Nancy Baggett.
Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day.
INGREDIENTS
1 cup fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and chopped
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 peppers in adobo sauce, or more to taste (see Ingredient Note)
1 1/4 teaspoons dried thyme
1/2 teaspoon ground allspice
2 pounds boneless, skinless chicken breasts, trimmed of fat
Tip: Chipotle chiles in adobo sauce are smoked jalapenos 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.
To oil a 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.cherrystop.net.
Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)
A nonreactive pan--stainless steel, enamel-coated or glass--is necessary when cooking 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.
DIRECTIONS
Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl.
Transfer to a shallow non-reactive dish (see Note) large enough to hold chicken.
Add the chicken and turn to coat well.
Cover and marinate in the refrigerator for at least 2 hours or overnight.
Preheat grill to high. Oil the grill rack (see Tip).
Remove the chicken from the marinade.
Transfer the marinade to a medium skillet.
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.
Meanwhile, bring the marinade to a boil. Boil for at least 5 minutes, stirring occasionally.
Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes.
Let the chicken cool slightly; serve with the sauce.
Nutrition Information
Calories: 180
Fat. Total: 3g
Carbohydrates, Total: 14g
Cholesterol: 63mg
Sodium: 179mg
Protein: 24g
Fiber: 1g
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
©1998- 2010 Cooking.com
Active Time: 30 Minutes
Total Time: 2 Hours 45 Minutes
Makes: 8 servings
This is a spicy but not fiery-hot dish. It is made with chipotle peppers (smoked jalapenos), which add not only heat but also a subtle smoky taste. Enjoy this variation of barbecued chicken with coleslaw and cornbread. Recipe by Nancy Baggett.
Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day.
INGREDIENTS
1 cup fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and chopped
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 peppers in adobo sauce, or more to taste (see Ingredient Note)
1 1/4 teaspoons dried thyme
1/2 teaspoon ground allspice
2 pounds boneless, skinless chicken breasts, trimmed of fat
Tip: Chipotle chiles in adobo sauce are smoked jalapenos 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.
To oil a 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.cherrystop.net.
Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)
A nonreactive pan--stainless steel, enamel-coated or glass--is necessary when cooking 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.
DIRECTIONS
Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl.
Transfer to a shallow non-reactive dish (see Note) large enough to hold chicken.
Add the chicken and turn to coat well.
Cover and marinate in the refrigerator for at least 2 hours or overnight.
Preheat grill to high. Oil the grill rack (see Tip).
Remove the chicken from the marinade.
Transfer the marinade to a medium skillet.
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.
Meanwhile, bring the marinade to a boil. Boil for at least 5 minutes, stirring occasionally.
Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes.
Let the chicken cool slightly; serve with the sauce.
Nutrition Information
Calories: 180
Fat. Total: 3g
Carbohydrates, Total: 14g
Cholesterol: 63mg
Sodium: 179mg
Protein: 24g
Fiber: 1g
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
©1998- 2010 Cooking.com
