Monday, June 06, 2005

Grilled Chicken with Cherry-Chipotle Barbecue Sauce

Grilled Chicken with Cherry-Chipotle Barbecue Sauce (Adapted from Eating Well)

1 cup frozen dark sweet cherries, thawed and chopped (use fresh if available)
1/2 cup chicken broth
1/3 cup cherry preserves
1/3 cup ketchup
2 tablespoons cider vinegar
2 teaspoons minced canned chipotle peppers in adobo sauce
1 1/4 teaspoons dried thyme
1/2 teaspoon ground allspice
32 ounces boneless, skinless chicken breasts (8 four ounce portions)

In a glass bowl, mix chopped cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Preheat grill to high. To prevent sticking, lightly oil the rack with a paper tower dipped in oil. Take the chicken out from the marinade and place the marinade in a medium skillet.

Reduce heat on the grill to medium and cook the chicken until no longer pink in the middle - about 7 to 9 minutes per side. Meanwhile, 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. Let the chicken cool slightly. Serve the sauce over the chicken or in a small bowl.

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