19 May Berry Cherry Barbecue Chicken
Memorial Day is fast approaching, and that normally means it’s officially summer! Of course, technically, summer doesn’t start until June 21st on the calendar, but thats just semantics to me. We’ve had a pretty mild spring in Arizona (knocks on wood) this year, and have only seen a few 100 degree days so far and Memorial Day weekend is looking to remain less than 100 degrees!! I’m looking forward to being able to hang out outside and get some work done in the garage before the temperature rise!! I know it’s coming.
In light of Memorial Day being the traditional day we kick off the barbecue season in climates that experience seasons other than spring and summer, I wanted to share one of my favorite summer recipes – Berry Cherry Spicy Barbecue Chicken. This sauce is sweet, wth a hint of spice and smokiness that just yells summer. I highly recommend serving it along side cole slaw with a vinegar-based dressing and maybe some grilled corn on the cob! YUM!
Berry Cherry Spicy BBQ Chicken
Start by defrosting the cherries (if using frozen) and using a hand held potato masher, mash them up.
add berry preserves, ketchup, broth, vinegar, chipotle pepper with adobo sauce, and spices
I find using a resealable bag works really well for marinading meat. And this time, I opted for skinless bone in chicken breast. It takes a little longer to cook, but also has a little more flavor. Boneless works great too. Anyway, place the chicken in the resealable bag and add marinade. Smooshing it around and coating the chicken. Allow the chicken to sit, in the refrigerator for at least 2 hours, but up to overnight.
When you are ready to cook the chicken, preheat grill to medium – medium high heat. Add the chicken and cook until its no longer pink in the middle or the internal temperature reaches 180 degrees using a meat thermometer (about 7 to 9 minutes each side)
While the chicken is cooking, pour the marinade into a small sauce pan and bring to a boil. Reduce heat to simmer until the sauce is reduced by about half. 
Serve with sauce spooned over cooked chicken and a side of slaw!
Berry Cherry Spicy Barbecue Chicken
ingredients
1 cup cherries – fresh or frozen (dethawed) – mashed
1/2 cup low sodium chicken broth
1/3 cup strawberry preserves (could substitute any fruit preserves)
1/3 cup no sugar added ketchup
2 Tablespoons apple cider vinegar
1-2 teaspoons minced chipotle peppers in adobo sauce
1 teaspoon dried thyme
1/2 teaspoon ground allspice
2 pounds chicken breast, skinless (bone in or out)
Directions
Combine mashed cherries, broth, preserves, ketchup, vinegar, chipotle pepper and adobo sauce, thyme and allspice in a large resealable bag or small bowl; add chicken and turn to coat. cover and allow to marinate in the refrigerator overnight, or at least 2 hours.
Preheat grill to medium high heat. Remove chicken from marinade, reserving the marinade. Place chicken on the grill and cook until internal reaches 180 degrees or it is no longer pink in the center (7-9 minutes per side).
Meanwhile, transfer marinade to small sauce pan and bring to a boil. Reduce heat and allow the marinade to simmer until it is reduced by about half. Spoon over cooked chicken before serving.
Serves 8
Cal 230 * Fat 4g * Carbohydrates 14g (fiber 0 * sugar 13g) * Protein 35g
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