Cherry Bomb Chicken Recipes
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
CHERRY BOMB CHICKEN
This is with cherry preserves, from Penzey's Spices. They had it in their recipes for 4th of July. Even my picky DH, who doesn't like fruit in his main dish, likes this. Prep. time includes marinating time.
Provided by WI Cheesehead
Categories Whole Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In small saucepan, mix soy sauce, preserves, garlic and mustard.
- Stir over med heat just until preserves are melted and mix is well blended.
- Season to taste with hot pepper sauce. Cool.
- Arrange chicken in single layer in baking dish just large enough to hold pieces.
- Pour sauce over all and turn to coat evenly.
- Cover and refrigerate at least 2 hours or up to 1 day.
- Lift chicken from marinade, collecting remaining marinade in small bowl.
- Grill chicken over med coals until done, about 25 min, turning frequently and basting with additional marinade.
- Garnish with green onions.
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 BOMB CHICKEN
Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken.
Provided by Chef John
Categories Whole Chicken
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
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