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Grilled Chicken With Cherry-Chipotle Barbecue Sauce

The scent of cherries always takes me back to summer afternoons spent at my grandmother’s farm. She had a cherry tree that seemed to produce an endless bounty, and we’d spend hours picking them, sticky fingers and all. While most ended up in pies, her adventurous spirit often led her to experiment. I distinctly remember one particular summer when she combined the sweet cherries with a smoky spice, creating a barbecue sauce that was unlike anything I’d ever tasted. This recipe, in its own way, is an homage to those memories – a sweet, smoky, and tangy celebration of summer flavors.

Recipe Overview

Prep Time: 2 hours (minimum, plus marinating time)
Cook Time: 20-24 minutes
Total Time: 2 hours 20-24 minutes
Servings: 6-8
Dietary Type: Gluten-Free, Dairy-Free (naturally)

Ingredients

1 cup cherries, dark sweet, fresh or frozen (thawed), pitted and chopped
1/2 cup chicken broth, reduced-sodium
1/3 cup cherry preserves
1/3 cup ketchup
2 tablespoons cider vinegar
1 1/2 teaspoons chipotle peppers, minced canned in adobo sauce, (or more) to taste
1 1/4 teaspoons dried thyme
1/2 teaspoon ground allspice
2 lbs chicken breasts, boneless, skinless

Equipment Needed

Small deep bowl
Shallow non-reactive dish or sealable bag
Grill
Tongs
Paper towels
Medium skillet

Instructions

In a small deep bowl, stir together the chopped cherries, reduced-sodium chicken broth, cherry preserves, ketchup, cider vinegar, minced chipotle peppers, dried thyme, and ground allspice. This aromatic mixture will form the base of your cherry-chipotle barbecue sauce. Adjust the amount of chipotle peppers to your desired level of heat. Remember, you can always add more, but you can’t take it away!
Transfer the cherry-chipotle mixture to a shallow non-reactive dish or a sealable bag large enough to hold the chicken breasts. A glass dish or a plastic bag specifically designed for marinating works best to prevent any unwanted chemical reactions.
Add the boneless, skinless chicken breasts to the dish or bag. Turn the chicken to ensure it’s thoroughly coated in the cherry-chipotle marinade. The marinade should envelop every piece of chicken, maximizing the flavor infusion.
Cover the dish or seal the bag securely. Marinate the chicken in the refrigerator for at least 2 hours. Ideally, marinate it overnight for maximum flavor penetration. The longer the chicken marinates, the more tender and flavorful it will become.
Preheat your grill to high heat. A clean, hot grill is essential for achieving those beautiful grill marks and preventing the chicken from sticking.
Oil the grill grates. The easiest way to do this is to fold a paper towel in half, soak it in vegetable oil, secure it with tongs, and rub it over the hot racks. This creates a non-stick surface and prevents the chicken from sticking and tearing.
Remove the chicken breasts from the marinade, allowing any excess to drip off. Don’t discard the marinade – it’s crucial for creating the barbecue sauce!
Transfer the remaining marinade to a medium skillet.
Reduce the grill heat to medium. Grilling over medium heat ensures the chicken cooks through evenly without burning on the outside.
Grill the chicken until it’s cooked through and no longer pink in the middle. This typically takes 7 to 9 minutes per side, depending on the thickness of the chicken breasts and the heat of your grill. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
While the chicken is grilling, bring the marinade in the skillet to a boil over medium-high heat.
Once boiling, reduce the heat to a simmer and cook the marinade until it’s reduced by about half, approximately 12 to 15 minutes. This process concentrates the flavors and creates a luscious, glossy barbecue sauce. Be sure to stir frequently to prevent sticking and burning.
Let the grilled chicken cool slightly before serving. This allows the juices to redistribute, resulting in a more tender and flavorful piece of chicken.
Serve the grilled chicken with the reduced cherry-chipotle barbecue sauce.

Expert Tips & Tricks

For an extra layer of flavor, consider adding a splash of bourbon or whiskey to the marinade. The alcohol will evaporate during cooking, leaving behind a subtle warmth and complexity.
If you’re using frozen cherries, make sure they are completely thawed before using. Excess moisture can dilute the marinade and affect the final flavor of the sauce.
To prevent the chicken from drying out on the grill, baste it with the cherry-chipotle sauce during the last few minutes of cooking. This will add moisture and create a beautiful glaze.
If you don’t have a grill, you can also cook the chicken in a skillet or bake it in the oven. To bake, preheat the oven to 375°F (190°C) and bake for 20-25 minutes, or until the chicken is cooked through.

Serving & Storage Suggestions

Serve this grilled chicken with the cherry-chipotle barbecue sauce alongside your favorite summer sides, such as grilled corn on the cob, coleslaw, or potato salad. Garnish with fresh herbs like thyme or rosemary for an extra touch of elegance.

Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through. You can also freeze the chicken for longer storage. Thaw it overnight in the refrigerator before reheating. The cherry-chipotle barbecue sauce can also be stored separately in the refrigerator for up to a week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	344.9 kcal	N/A
Calories from Fat	128g	37%
Total Fat	14.3 g	21%
Saturated Fat	4.1 g	20%
Cholesterol	96.8 mg	32%
Sodium	312.3 mg	13%
Total Carbohydrate	20.2 g	6%
Dietary Fiber	1 g	3%
Sugars	15.1 g	60%
Protein	32.6 g	65%

Variations & Substitutions

For a spicier sauce, add more minced chipotle peppers or a dash of hot sauce to the marinade.
If you don’t have cherry preserves, you can substitute them with another fruit preserve, such as raspberry or strawberry.
To make this recipe vegetarian, substitute the chicken breasts with grilled halloumi cheese or firm tofu. Marinate the halloumi or tofu in the cherry-chipotle mixture for at least 30 minutes before grilling.
For a lower-sugar version, use sugar-free ketchup and cherry preserves. You can also add a touch of stevia or erythritol to adjust the sweetness to your liking.

FAQs (Frequently Asked Questions):

Q: Can I use frozen chicken breasts for this recipe?
A: Yes, but make sure they are completely thawed before marinating. Thawing in the refrigerator is the safest method.

Q: How do I know when the chicken is cooked through?
A: The best way to ensure the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken breast; it should read 165°F (74°C).

Q: Can I make the cherry-chipotle barbecue sauce ahead of time?
A: Absolutely! The sauce can be made up to a week in advance and stored in an airtight container in the refrigerator.

Q: What if I don’t have a grill?
A: You can bake the chicken in the oven at 375°F (190°C) for 20-25 minutes, or until cooked through. You can also cook it in a skillet on the stovetop.

Q: Can I use bone-in chicken for this recipe?
A: Yes, but you’ll need to adjust the cooking time accordingly. Bone-in chicken typically takes longer to cook than boneless chicken breasts.

Final Thoughts

This Grilled Chicken with Cherry-Chipotle Barbecue Sauce is more than just a recipe; it’s a culinary adventure that combines sweet, smoky, and tangy flavors into one unforgettable dish. I encourage you to try it, experiment with the spice levels, and make it your own. Share your creations and feedback – I’d love to hear how you bring this recipe to life! This chicken pairs beautifully with a crisp summer salad and a refreshing glass of iced tea. Enjoy!

Grilled Chicken With Cherry-Chipotle Barbecue Sauce Recipe