Grilled Chicken with Cherry-Chipotle Barbecue Sauce

Grilled Chicken with Cherry-Chipotle Barbecue Sauce

Chopped cherries combine with cherry preserves and smoky, hot chipotle peppers for an unusual marinade and sauce for grilled chicken. Recipe by Nancy Baggett.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Carb Low Sat Fat Low Sodium

Serves Prep Time Total Time
8 30 min 2 hr 45 min

Directions

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

Cooking Instruction

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.


Nutrition

  • Serving: Per serving
  • Calories: 180
  • Carbohydrates: 15g
  • Fat: 3g
  • Protein: 24g
  • Dietary Fiber: 1g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Cholesterol: 63mg
  • Potassium: 272mg
  • Sodium: 179mg
  • Exchanges: 1 other carbohydrate, 3 very lean meat
  • Carbohydrate Servings: 1

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