Cherry Barbecue Chicken Recipes

CHERRY BOMB CHICKEN

Steps:

• Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
• Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
• Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
• Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
• Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
• Brush each chicken piece with thyme and oil mixture.
• Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.

CHERRY BBQ CHICKEN WITH CHEDDAR CREAMED CORN AND ZUCCHINI

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using steaks, follow same instructions as chicken in Steps 1and 3, cooking until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Rest at least 3 minutes. If using NY strip steak, follow same instructions as chicken in Steps 1and 3, cooking until steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes per side. Rest at least 3 minutes. Halve to serve. 1 Prepare the Ingredients Trim zucchini ends and cut into 1/4" slices on an angle.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. 2 Cook the Vegetables Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Add corn, cream cheese, cheddar cheese, garlic and herb butter, 1/4 tsp. salt, and 2 Tbsp. water. Stir constantly until combined and cheese is melted, 1-2 minutes.Remove from burner.While vegetables cook, cook chicken. 3 Cook the Chicken Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. 4 Sauce the Chicken Add BBQ sauce and cherry preserves to pan with chicken and stir to combine. Flip chicken until coated. 5 Finish the Dish Plate dish as pictured on front of card. Bon appétit!

CHERRY BBQ CHICKEN DRUMSTICKS

Steps:

• In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks and carefully loosen the skin to season the meat. Cover with plastic wrap and let marinate for at least 1 hour or overnight.
• Meanwhile, add oil to a medium saucepan over medium heat. Once hot, add onion, and garlic, and saute until onion is soft and translucent. Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute. Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Puree with a hand blender until smooth. Reserve 1 cup sauce for grilling and hold the rest for serving.
• Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
• Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes. Brush with reserved barbecue sauce and grill 5 minutes more.
• Serve the chicken with fresh cherries and a side of sauce.

CHERRY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

CHERRY BBQ CHICKEN

Steps:

• In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
• Season the chicken drumsticks and carefully loosen the skin to season the meat.
• Cover with plastic wrap and let marinate for at least 1 hour or overnight.
• Meanwhile, add oil to a medium saucepan over medium heat.
• Once hot, add onion, and garlic, and saute until onion is soft and translucent.
• Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute.
• Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes.
• Puree with a hand blender until smooth.
• Reserve 1 cup sauce for grilling and hold the rest for serving.
• Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
• Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes.
• Brush with reserved barbecue sauce and grill 5 minutes more.
• Serve with remaining warm sauce.