Grilled Chicken with Cherry-Chipotle Barbecue Sauce

Grilled Chicken with Cherry-Chipotle Barbecue Sauce

Chopped cherries combine with cherry preserves and smoky, hot chipotle peppers for an unusual marinade and sauce for grilled chicken. Recipe by Nancy Baggett.

From EatingWell: June/July 2006
Yield: 8 servings
Active Time: 30 minutes
Total Time: 2 3/4 hours (including 2 hours marinating time)


  1. 1 cup fresh or frozen (thawed) dark sweet cherries, pitted and chopped (see Tips)
  2. 1/2 cup reduced-sodium chicken broth
  3. 1/3 cup cherry preserves
  4. 1/3 cup ketchup
  5. 2 tablespoons cider vinegar
  6. 1 1/2 teaspoons minced canned chipotle chiles in adobo sauce, (see Note), or more to taste
  7. 1 1/4 teaspoons dried thyme
  8. 1/2 teaspoon ground allspice
  9. 2 pounds boneless, skinless chicken breasts, trimmed


  1. Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow nonreactive dish (see Note) large enough to hold chicken. Add chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
  2. Preheat grill to high. Oil the grill rack (see Tip). Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
  3. Bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes.
  4. Meanwhile, reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Let the chicken cool slightly; serve with the sauce.

Tips & Notes


Nutrition Per Serving: 180 calories; 3 g fat (1 g sat, 1 g mono); 63 mg cholesterol; 15 g carbohydrates; 24 g protein; 1 g fiber; 179 mg sodium; 272 mg potassium.

Nutrition Bonus: Selenium (29% daily value)

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 3 very lean meat