Grilled Chicken With Sour Cherry Sauce Recipes

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GRILLED CHERRY-GLAZED CHICKEN WINGS



Grilled Cherry-Glazed Chicken Wings image

When I take these grilled wings to events, there are never any leftovers! Friends and family love them. -Ashley Gable, Atlanta, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

12 chicken wings (about 3 pounds)
3 tablespoons canola oil, divided
1 garlic clove, minced
1 cup ketchup
1/2 cup cider vinegar
1/2 cup cherry preserves
2 tablespoons Louisiana-style hot sauce
1 tablespoon Worcestershire sauce
3 teaspoons coarse salt, divided
1 teaspoon coarsely ground pepper, divided

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.

Nutrition Facts : Calories 214 calories, Fat 12g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 867mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0g fiber), Protein 12g protein.

CHICKEN WITH SOUR CHERRY SAUCE



Chicken With Sour Cherry Sauce image

I have seen this dish before with Duck, but the family not being big Duck eaters I use Chicken. Its so delicious, very easy and very colourful. Cherries must be pitted and I use black cherries.

Provided by Tisme

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

8 chicken breasts
dark soy sauce
8 slices lemons (sliced thinly)
ground black pepper
2 tablespoons cider vinegar
4 tablespoons soft brown sugar
2 tablespoons cornflour
1 (425 g) can pitted cherries
1 cup chicken stock
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
1/2 cup orange juice
2 tablespoons lemon juice

Steps:

  • CHICKEN~.
  • Brush the chicken with the soy sauce.
  • Place a slice of lemon on each breast and season with the pepper. Line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.
  • SAUCE~.
  • *Drain the pitted black cherries and reserve the juice.
  • Place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.
  • Blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.
  • Add cornflour paste stirring until combined (with no lumps) and thickened.

Nutrition Facts : Calories 337.6, Fat 14, SaturatedFat 4, Cholesterol 93.7, Sodium 136.8, Carbohydrate 20.4, Fiber 1.6, Sugar 15.4, Protein 31.9

CHICKEN WITH CHERRY SAUCE



Chicken with Cherry Sauce image

This tender moist chicken bakes in a savory sauce that combines cherries with soy sauce, orange juice and ginger. It's sure to be a big hit at your house like it is at mine. -Linda Grubb, Poland, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh or frozen pitted sweet cherries
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons butter

Steps:

  • Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 453 calories, Fat 21g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1364mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 32g protein.

GRILLED CHICKEN WITH CHERRY SAUCE



Grilled Chicken With Cherry Sauce image

Make and share this Grilled Chicken With Cherry Sauce recipe from Food.com.

Provided by weekend cooker

Categories     Chicken Breast

Time 55m

Yield 6 chicken breast, 6 serving(s)

Number Of Ingredients 13

1 tablespoon canola oil
2 1/2 tablespoons finely chopped onions
1 garlic clove, minced
3/4 cup cherry flavored cola
1/3 cup ketchup
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon chili powder
1 1/2 tablespoons dark brown sugar
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
6 (6 ounce) skinless boneless, chicken breast halves

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.

Nutrition Facts : Calories 361.8, Fat 18.5, SaturatedFat 4.8, Cholesterol 109.7, Sodium 476, Carbohydrate 11.4, Fiber 0.6, Sugar 9.7, Protein 36.3

GRILLED PORK CHOPS WITH SOUR CHERRY SAUCE



Grilled Pork Chops with Sour Cherry Sauce image

Categories     Fruit     Pork     Backyard BBQ     Cherry     Summer     Grill     Grill/Barbecue     Gourmet

Yield Serves 8

Number Of Ingredients 11

3 tablespoons balsamic vinegar
3 tablespoons sugar
3/4 cup dry red wine
1/4 cup minced shallot
a 3-inch cinnamon stick
1 cup chicken broth
1 pound sour cherries (about 3 cups), pitted
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
2 teaspoons fresh lime juice, or to taste
eight 1-inch-thick boneless pork chops
vegetable oil for rubbing chops

Steps:

  • In a heavy saucepan boil the vinegar with the sugar over moderate heat until the mixture is reduced to a glaze. Add the wine, the shallot, and the cinnamon stick and boil the mixture until it is reduced to about 1/4 cup. Add the broth and the cherries and simmer the sauce for 5 minutes. Stir the cornstarch mixture, add enough of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 minutes. Discard the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce warm, covered.
  • Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper. Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side, or until they are just cooked through. Transfer the pork chops to a platter and spoon the sauce over them.

GRILLED CHICKEN DRUMMETTES WITH ANCHO-CHERRY BARBECUE SAUCE



Grilled Chicken Drummettes with Ancho-Cherry Barbecue Sauce image

Categories     Chicken     Appetizer     Hot Pepper     Summer     Grill/Barbecue     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 12

1 1/4 cups apple cider vinegar
3/4 cup ketchup
3/4 cup chopped onion
3/4 cup dried tart cherries
1/3 cup (packed) dark brown sugar
1/4 cup water
3 tablespoons mild-flavored (light) molasses
2 large dried ancho chilies (about 1 ounce), stemmed, seeded
2 garlic cloves
1 teaspoon ground coriander
Pinch of ground cloves
3 pounds chicken wing drummettes

Steps:

  • Combine all ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes. Working in batches, purée mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)
  • Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce.

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