Grilled Chicken With Cherries Recipes

ASIAN-STYLE GRILLED CHICKEN SALAD WITH CHERRY-PEANUT DRESSING

Steps:

• Make the dressing: Whisk the cherries, 1 tablespoon reserved cherry juice, the soy sauce, peanut butter, vinegar, vegetable oil and sesame oil in a bowl. Set aside.
• Make the chicken: Put the cherries, 3 tablespoons reserved cherry juice, the soy sauce, white wine, brown sugar, Worcestershire sauce, ginger and garlic in a blender and puree until the cherries and garlic are finely chopped. Pour the marinade into a large resealable plastic bag. Pierce the chicken all over with a fork. Add to the bag with the marinade, seal and refrigerate at least 20 minutes or up to 8 hours. Preheat a grill to high. Brush the grates with vegetable oil. Remove the chicken from the marinade, brushing off any excess. Grill the chicken, covered, until the juices run clear, 5 to 7 minutes per side. Transfer to a cutting board and let rest 5 minutes.
• Meanwhile, prepare the salad: Preheat the oven to 350 degrees F. Soak the sauerkraut in a bowl of ice water 10 minutes; drain, rinse and squeeze out the excess water. Arrange the wonton strips in a single layer on a baking sheet and bake until crisp, about 5 minutes. Toss the sauerkraut and romaine with half of the dressing in a bowl; divide among plates. Top with the bell peppers, scallions, carrots, snow peas and water chestnuts. Slice the chicken and serve with the salad. Top with the crispy wonton strips. Serve with more dressing on the side. Photograph by Yunhee Kim

LEMON AND GARLIC CHICKEN WITH CHERRY TOMATOES

Steps:

• Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
• Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
• Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.
• Turn heat on burner down to medium-high. Add wine to pan and stir with a wooden spoon to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until they begin to shrivel and burst. Add sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan if using, and serve.

GRILLED CHERRY-GLAZED CHICKEN WINGS

Steps:

• Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a small saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir 1 minute. Stir in ketchup, vinegar, preserves, hot sauce, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until heated through. Brush wings with remaining oil; sprinkle with remaining salt and pepper., Grill, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally and brushing with glaze during the last 5 minutes of grilling. Serve with remaining glaze.

GRILLED CHICKEN THIGHS WITH PEACH AND CHERRY SALSA

Steps:

• Add olive oil, orange juice, lime juice, garlic, cumin, coriander, cayenne, paprika, salt, and pepper to a gallon-sized zip-top bag. Seal and gently squeeze the ingredients together until combined. Add chicken thighs, press out most of the air, and seal.
• Lay the bag flat in the refrigerator so that the chicken thighs are in a single layer. Marinade for at least 4 hours, turning the bag over every 2 hours.
• Prepare the salsa before lighting the grill. Combine peaches, cherries, cilantro, jalapeno, red onion, and lime juice in a medium bowl. Toss gently and refrigerate.
• Clean and preheat a gas grill to medium heat, about 20 minutes.
• Brush grill grates with olive oil. Remove chicken thighs from the marinade. Discard the marinade. Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with salsa.

GRILLED CHICKEN WITH CHERRIES

Steps:

• In a small saucepan, combine sherry, chicken stock, cherries, vinegar and honey, and bring to a boil.
• Reduce heat and simmer until cherries soften, about 5 to 7 minutes.
• While glaze is simmering, season chicken with salt and pepper, and grill until done.
• To serve, spoon cherry glaze on plate, place chicken breast in the middle and drizzle with more glaze.

GRILLED CHICKEN WITH CHERRIES, SHALLOTS, AND ARUGULA

Steps:

• Combine shallot, vinegar, and 1 tablespoon oil and set aside.
• Preheat grill to medium-high. Drizzle remaining oil over chicken. Season with salt and pepper. Grill chicken until cooked through, 4 to 5 minutes per side. Let stand for 5 minutes.
• Toss shallot mixture, cherries, and arugula in a small bowl. Season with salt and pepper. Serve on top of chicken.

GRILLED CHICKEN BREAST WITH MARINATED CHERRY TOMATO SALAD

Steps:

• For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool.
• Bring a medium pot of water to a boil. Make a small "x" incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins.
• In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours.
• For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator.
• Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through.
• Serve the chicken with some of the marinated tomatoes on top.

GRILLED CHICKEN WITH CUCUMBER, RADISH, AND CHERRY TOMATO RELISH

Steps:

• Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
• Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
• Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

CHICKEN WITH CHERRIES

Steps:

• Preheat oven to 350F (180C). Place chicken pieces in a medium casserole.
• Mix sauce, brown sugar and juice from the cherries until smooth. Pour over chicken.
• Cover and bake for about 1 hour or until tender. Tip cherries over top about 1/2 hour before chicken is ready.
• Thicken with cornflour and serve over rice.

GRILLED CHICKEN GUACAMOLE WITH CHERRY TOMATOES

Steps:

• In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with chicken and tomatoes.

GRILLED CHICKEN WITH CHERRY SAUCE

Steps:

• Preheat grill to medium-high heat.
• Heat a medium saucepan over medium-high heat, and add oil to the pan, swirl to coat.
• Add onion to pan, and saute for 2 minutes, stirring occasionally.
• Add garlic to pan and saute 1 minute stirring constantly.
• Stir in cherry cola, and the next 4 ingredients through and including chili powder, and bring to a boil.
• Reduce heat, and simmer 15 minutes or until sauce reduces to 3/4 cup, stirring occasionally.
• Set 6 tablespoons of sauce aside.
• Combine sugar, and the next 3 ingredients through and including cumin, and stir well.
• Rub this mixture evenly over both sides of chicken.
• Arrange chicken on a grill rack, coated with cooking spray, and baste with 3 tablespoons of the remaining sauce.
• Grill for 5 minutes.
• Turn chicken over, and baste with the remaining sauce, and grill chickenfor 5 minutes, or until done.
• Serve with remaining sauce.