Ingredients
- Total Time: 2 3/4 hours (including 2 hours marinating time)
- 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 tablespoons 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
- Prepare through Step 1. Cover and refrigerate for up to 1 day.
- 8 servings
- 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.
- Preheat grill to high. Oil the grill rack (see Tip). Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
- 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.
- 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.
Nutritional Facts
- Servings
- 8
- Per serving
- Calories
- 180
- Carbohydrates
- 15g
- Fat
- 3g
- Saturated Fat
- 1g
- Monounsaturated Fat
- 1g
- Protein
- 23g
- Cholesterol
- 63mg
- Dietary Fiber
- 1g
- Potassium
- 285mg
- Sodium
- 205mg
- Added Sugars
- 0g
- Exchanges
- 1 other carbohydrate
- 3 lean meat
- Carbohydrate Servings
- 1
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