Recipes Grilled Chicken with Chipotle Barbecue Sauce (Entree)

Number of Servings
    • 1 cup fresh or frozen dark sweet cherries, pitted and chopped
    • 1 1/2 tsp. minced canned chipotle peppers in adobo sauce
    • 1/2 cup reduced-sodium chicken broth
    • 1 1/4 tsp. dried thyme
    • 1/3 cup cherry preserves
    • 1/2 tsp. ground allspice
    • 1/3 cup ketchup
    • 2 lbs. boneless, skinless chicken breasts, trimmed of fat
    • 2 tbsp. cider vinegar



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

Nutrition Information

188 Calories; 3g Fat (14.9% calories from fat); 26g Protein; 14g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 222mg Sodium