Cherrybombchicken Recipes

CHEF JOHN'S CHERRY BOMB CHICKEN

Steps:

• In a medium saucepan, combine the water, kosher salt and the sugar. Heat over medium heat, stirring until sugar and salt are dissolved. Remove from heat; cool.
• Add the cherry tomatoes, garlic, hot peppers and allspice to a blender. Pour in the cooled brine. Process until completely pureed. You may use a stick blender or a Ninja too for this step.
• Make 1/8-inch deep slits on the skin side of the chicken (2 or 3 will do per piece) as this helps the marinade to infuse the chicken.
• Place chicken in a large re-sealable container. Pour marinade over chicken. Cover and place in refrigerator for 4-6 hours.
• Mix the oil and the herbs.
• Preheat one side of the grill to very hot. If you have a thermometer in the cover, grill should be about 450 to 500 degrees F. Oil the grill grids. Brush each piece of chicken on both sides with the herbed oil mixture.
• Place chicken, skin side down over direct heat of grill. Grill for about 5 minutes, or until grill marks are present.
• Move chicken to the UNLIT side of the grill (indirect heat) and continue cooking for 35-40 minutes, or until juices run clear and chicken is nicely brown.
• Mix pepper jelly and hot sauce. Brush over chicken.
• Remove chicken from grill and let rest 10 minutes before serving.

CHERRY BOMB CHICKEN

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.

CHERRY BBQ CHICKEN DRUMSTICKS

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 BALSAMIC CHICKEN

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

Steps:

• In a mixing glass combine rum, lime soda, grenadine and lime juice. Mix well and pour into chilled glasses. Garnish with lime slices and cherries.

CHERRY CHICKEN

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
• Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
• Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

THE CHERRY BOMB

Steps:

• Using a muddler or the handle of a wooden spoon, muddle cherries, lemon and lime wedges, mint leaves, simple syrup, and bitters in a mixing glass or cocktail shaker. Add rum and stir to combine.

CHERRY BOMB CHICKEN

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 GLAZED CHICKEN BREASTS

Steps:

• Preheat grill.
• In a medium saucepan, heat the olive oil over medium heat until hot.
• Add the shallots and saute until softened- about 3-4 minutes.
• Add the cherry preserves, balsamic vinegar, Italian seasonings, and the pepper.
• Reduce heat to medium low and cook until the mixture is reduced by one-fourth.
• About 6-8 minutes.
• Reserve 6 tbsp of glaze in small bowl.
• Lightly season chicken breasts with salt.
• Place chicken on grill.
• Cook, covered for 4 minutes per side.
• Brush one side with glaze.
• Let set for 1 minutes then flip and brush other side with glaze.
• Repeat until chicken is cooked through.

CHERRY BOMBS

Steps:

• Line two muffin cups with plastic wrap. Divide ice cream between cups. Press a chocolate-covered cherry into each; smooth ice cream over cherries. Freeze overnight or until firm., Invert ice cream onto a waxed paper-lined plate; remove and discard plastic wrap. Spread jam over ice cream; freeze until firm., Place a wire rack over a sheet of waxed paper. Using a fork, transfer ice cream to rack. Pour ice cream topping over each to coat. Transfer to dessert plates; freeze until serving. Serve with whipped cream and chocolate syrup.

CHERRY BOMB

Steps:

• In an 8-ounce glass, stir together pink-grapefruit juice, cranberry juice, rum, and creme de cassis. Add ice; nestle 3 cherries in it. Garnish with another cherry and serve.