Ingredients

• 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 tablespoon 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

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Cooking Directions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.