CHERRY BBQ CHICKEN DRUMSTICKS
Provided by Patrick and Gina Neely : Food Network
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks and carefully loosen the skin to season the meat. Cover with plastic wrap and let marinate for at least 1 hour or overnight.
- Meanwhile, add oil to a medium saucepan over medium heat. Once hot, add onion, and garlic, and saute until onion is soft and translucent. Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute. Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Puree with a hand blender until smooth. Reserve 1 cup sauce for grilling and hold the rest for serving.
- Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
- Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes. Brush with reserved barbecue sauce and grill 5 minutes more.
- Serve the chicken with fresh cherries and a side of sauce.
CHERRY DR. PEPPER GRILLED CHICKEN
Lip smacking, finger licking AMAZING Cherry Dr. Pepper BBQ Chicken. A summer treat that will have them coming back for more!
Provided by Norine Rogers
Categories Main Dishes
Time 3h25m
Number Of Ingredients 13
Steps:
- In a large sauce pan add the Cherry Dr. Pepper, Ketchup, tomato paste, brown sugar, worcestershire sauce, onion powder, black pepper, liquid smoke, chili powder and minced garlic.
- Whisk together until well blended.
- Simmer over very low heat for 2-3 hours, stirring occasionally, until sauce thickens and reduces by almost half.
- Cool.
- Keep in an air tight container in the refrigerator until ready to use.
- Wash and dry chicken pieces. Place in a foil lined 9 x 13 pan. Sprinkle with Seasoning salt and Paprika. Cover with foil. Bake in a 250° oven for 2-3 hours. Allow to cool completely before grilling. This will allow the meat to firm back up before placing it on the grill.
- Coat grill with oil.
- Heat grill to 300° or medium heat.
- Place chicken bottom side down. Brush chicken with BBQ sauce. Gently flip the chicken over and allow to lightly char. While the chicken is charring on the one side brush the bottoms with BBQ sauce. Flip and char that side and brush top with more BBQ sauce.
- Remove for Grill and place on platter.
- Serve immediately.
Nutrition Facts : Calories 904 calories, Carbohydrate 63 grams carbohydrates, Cholesterol 275 milligrams cholesterol, Fat 39 grams fat, Fiber 3 grams fiber, Protein 75 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 2 pieces of chicken, Sodium 736 grams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
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.
CHERRY BARBECUE SAUCE
You can use fresh or frozen cherries to make this flavorful barbecue sauce. It tastes phenomenal on ribs and chicken! -Ilene Harrington, Nipomo, California
Provided by Taste of Home
Time 30m
Yield about 3-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.
Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 184mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY BBQ CHICKEN
I am putting this here for safe-keeping. I just saw the Neely's make this on Food Network and it looked delicious! They used drumsticks, but I prefer thighs. The chicken should be bone-in with the skin on. Prep time does not include marinading time so plan ahead. From Food Network, Down Home With the Neelys.
Provided by Scoutie
Categories Chicken
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
- Season the chicken drumsticks and carefully loosen the skin to season the meat.
- Cover with plastic wrap and let marinate for at least 1 hour or overnight.
- Meanwhile, add oil to a medium saucepan over medium heat.
- Once hot, add onion, and garlic, and saute until onion is soft and translucent.
- Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute.
- Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes.
- Puree with a hand blender until smooth.
- Reserve 1 cup sauce for grilling and hold the rest for serving.
- Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
- Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes.
- Brush with reserved barbecue sauce and grill 5 minutes more.
- Serve with remaining warm sauce.
Nutrition Facts : Calories 417.7, Fat 17.9, SaturatedFat 3.9, Cholesterol 118.3, Sodium 633.8, Carbohydrate 35.2, Fiber 3.2, Sugar 29.4, Protein 30.7
CHERRY BBQ CHICKEN WITH CHEDDAR CREAMED CORN AND ZUCCHINI
We've given you peach BBQ, and blueberry BBQ, and Raspberry Beret (whoops, that's a Prince song, RIP)... but we've never given you a fruit BBQ combo quite like this one. Cherries and BBQ just work together like magic, with a tart sweetness that coats each bite of chicken with special. Also special is the creamy cheesy corn and zucchini combo, a yummy decadent way to get your nightly veggies in. No dinner compares 2 U, Cherry BBQ.
Provided by Chef Sarah Thomsen
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using steaks, follow same instructions as chicken in Steps 1and 3, cooking until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Rest at least 3 minutes. If using NY strip steak, follow same instructions as chicken in Steps 1and 3, cooking until steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes per side. Rest at least 3 minutes. Halve to serve. 1 Prepare the Ingredients Trim zucchini ends and cut into 1/4" slices on an angle.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. 2 Cook the Vegetables Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Add corn, cream cheese, cheddar cheese, garlic and herb butter, 1/4 tsp. salt, and 2 Tbsp. water. Stir constantly until combined and cheese is melted, 1-2 minutes.Remove from burner.While vegetables cook, cook chicken. 3 Cook the Chicken Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. 4 Sauce the Chicken Add BBQ sauce and cherry preserves to pan with chicken and stir to combine. Flip chicken until coated. 5 Finish the Dish Plate dish as pictured on front of card. Bon appétit!
Nutrition Facts :
CHICKEN BREASTS WITH CHERRY SAUCE
I look forward to having fresh Bing cherries every summer, and I freeze some so I can serve this simple, tasty dish all year-round.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings (2 cups sauce).
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 266 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 485mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
CHERRY BOMB CHICKEN
Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h40m
Yield 6
Number Of Ingredients 14
Steps:
- Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
- Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
- Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
- Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
- Brush each chicken piece with thyme and oil mixture.
- Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.
Nutrition Facts : Calories 490 calories, Carbohydrate 22.6 g, Cholesterol 129.3 mg, Fat 25.3 g, Fiber 1.3 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 5251.8 mg, Sugar 18.5 g
PULLED CHICKEN WITH CHERRY-CHILE BARBECUE SAUCE
Provided by Dina Cheney
Categories Slow Cooker Chicken Tomato Cherry Summer Family Reunion Potluck Chile Pepper
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- 1. Heat the oil in a large heavy saucepan over medium-high heat. When hot, add the shallots, ginger, and jalapeño and sauté until softened, about 2 minutes. Add the cherries, tomatoes, molasses, vinegar, chipotle, 1 tablespoon mustard, 3/4 teaspoon chile powder, 1 1/2 teaspoons salt, and 5 grinds pepper, and bring to a boil over high heat. Reduce to a simmer over medium heat, and cook until aromatic and thickened, about 5 minutes. Remove from the heat and carefully transfer half to a blender; purée until smooth, about 20 seconds. Purée the second half until smooth (you should have about 5 1/4 cups). Set aside.
- 2. Meanwhile, mix 2 tablespoons mustard, 1/2 teaspoon chile powder, 1/2 teaspoons salt, 10 grinds pepper, and the brown sugar in a large bowl; add the chicken and mix well with your hands. Put the chicken in the bottom of the slow cooker and pour 1 1/2 cups of the barbecue sauce on top (reserve the remainder for serving and extras). Cover and cook on low until the meat is cooked through and tender, 4 to 4 1/2 hours.
- 3. Use tongs to transfer the chicken to a cutting board and carefully use a fork to separate the meat from the bones, discarding the bones (you should have about 4 cups meat).
- 4. To serve, stir together 1 cup of the remaining sauce and the shredded meat, and reheat in the microwave or on the stovetop. Spoon some meat and sauce onto the bottom half of each bun, cover with the top bun, and serve.
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