CHEF JOHN'S CHERRY BOMB CHICKEN
Steps:
- In a medium saucepan, combine the water, kosher salt and the sugar. Heat over medium heat, stirring until sugar and salt are dissolved. Remove from heat; cool.
- Add the cherry tomatoes, garlic, hot peppers and allspice to a blender. Pour in the cooled brine. Process until completely pureed. You may use a stick blender or a Ninja too for this step.
- Make 1/8-inch deep slits on the skin side of the chicken (2 or 3 will do per piece) as this helps the marinade to infuse the chicken.
- Place chicken in a large re-sealable container. Pour marinade over chicken. Cover and place in refrigerator for 4-6 hours.
- Mix the oil and the herbs.
- Preheat one side of the grill to very hot. If you have a thermometer in the cover, grill should be about 450 to 500 degrees F. Oil the grill grids. Brush each piece of chicken on both sides with the herbed oil mixture.
- Place chicken, skin side down over direct heat of grill. Grill for about 5 minutes, or until grill marks are present.
- Move chicken to the UNLIT side of the grill (indirect heat) and continue cooking for 35-40 minutes, or until juices run clear and chicken is nicely brown.
- Mix pepper jelly and hot sauce. Brush over chicken.
- Remove chicken from grill and let rest 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 209 kcal, Carbohydrate 40 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 9565 mg, Fiber 1 g, Sugar 35 g
CHERRY BALSAMIC CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherries, vinegar, mustard, fennel seed, salt and garlic in a blender. Puree until smooth. Place the chicken pieces in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and toss to coat. Marinate in the refrigerator for 2 hours.
- Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to 450 degrees F or medium-high heat with indirect heat on one side.
- Remove the chicken pieces from the marinade and place on a baking sheet; reserve the marinade. Drizzle with the olive oil. Place the chicken on the grill over direct heat and cook undisturbed for 4 minutes. Flip the chicken, move to indirect heat and baste with the marinade. Cover the grill and roast until the chicken is cooked through, about 30 minutes. Remove to a platter and sprinkle with the fennel pollen.
HONEY BOURBON CHICKEN POPS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill or smoker to 375 degrees F. (If using wood, I love cherry or apple wood.)
- Lop off about 1/4 inch from the top of a drumstick, and from the tip of the handle of the drumstick, using dry hands and a dry knife. (This way, you can stand them up straight, and it makes pulling the meat up easier.) About an inch up from end of the handle, where the bulb meets the handle, make a sharp cut that goes all the way around the handle (a 360-degree cut), making sure to cut through the skin, muscle and tendons. Push the meat up to the more bulbous end of the leg and remove the little bit of meat on the handle end. Repeat with the remaining drumsticks.
- Place the rub in a small sheet pan or flat dish and roll each drumstick in the rub. Place the drumsticks directly on the grill and cook, rotating a couple times throughout, until the internal temperature registers 165 degrees F, 20 to 30 minutes.
- Dunk each drumstick into the Glaze and stand up on the grill until the sauce is caramelized and set, another 10 to 12 minutes.
- Combine in the bourbon, ketchup, vinegar, honey, mustard and brown sugar in a small saucepot and simmer for 10 minutes.
CHERRY-BOMB CHICKEN WITH SAUTE'D BRUSSELS SPROUTS ON THE SIDE
This all started with a sale on some beautiful ripe Cherry Tomatoes. There was also some fresh baby Brussel Sprouts, both of which I love. I did a recipe search and didn't find anything that grabbed me so the experiments began.
Provided by T. Woolfe
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- First the Chicken.
- Saute the Chicken breasts lightly io get a bit of color.
- Remove the breasts to a plate.
- Add the Cherry Tomatoes, Onion, tossing to sear lightly.
- Add the Tarragon and the Wine, Salt, Pepper.
- Return the Chicken and lower the heat to medium low.
- Cover lightly, you want this to steam then nearly evaporate.
- NOW THE OPTIONAL BRUSSEL SPROUTS.
- In a Saute pan foam the butter almost to brown butter.
- Add the Garlic.
- Add the Brussel Sprouts.
- Toss occasionally to coat everything with the Garlic Butter.
- By the time the Chicken is done to the touch, the Brussel Sprouts should be done.
- When I say Done to the touch.
- Ball your hand into a loose fist, press where the Thumb and palm join.
- Press the thickest part of the chicken/meat with that finger.
- If it feels the same, that's a good test for cooked through.
Nutrition Facts : Calories 442.6, Fat 27.3, SaturatedFat 9.7, Cholesterol 99, Sodium 188.3, Carbohydrate 14.7, Fiber 4.1, Sugar 6.1, Protein 31.3
CHERRY BOMB CHICKEN
This is with cherry preserves, from Penzey's Spices. They had it in their recipes for 4th of July. Even my picky DH, who doesn't like fruit in his main dish, likes this. Prep. time includes marinating time.
Provided by WI Cheesehead
Categories Whole Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In small saucepan, mix soy sauce, preserves, garlic and mustard.
- Stir over med heat just until preserves are melted and mix is well blended.
- Season to taste with hot pepper sauce. Cool.
- Arrange chicken in single layer in baking dish just large enough to hold pieces.
- Pour sauce over all and turn to coat evenly.
- Cover and refrigerate at least 2 hours or up to 1 day.
- Lift chicken from marinade, collecting remaining marinade in small bowl.
- Grill chicken over med coals until done, about 25 min, turning frequently and basting with additional marinade.
- Garnish with green onions.
DRUNKEN CHERRIES AKA CHERRY BOMB
I had bought a large jar of cherries to make my Three Not So Blind Mice recipe #47819 , So with the left overs I soaked them and they disappeared!!! Also the left over Rum that soaked the Cherries can be used in a drink of your choice or try it in my Cranberry, Apple Spiced Tea #48626
Provided by Rita1652
Categories Beverages
Time 2m
Yield 15-20 serving(s)
Number Of Ingredients 2
Steps:
- Cover Cherries in a jar with Rum.
- Serve in Pina colada`s or straight up.
- You can pour the rum on a cooked chocolate devils food cake before icing.
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